Mango Lemon Bars with Toasted Coconut
Here's a great dessert recipe for lemon bars with a tropical twist. If you love lemon bars and you love tropical fruit, you'll really enjoy these mango lemon bars topped with toasted coconut. This easy dessert recipe features a mango-lemon filling on top of a light shortbread crust making a nice, light and fruity dessert treat. Mallory from Chocolate With Grace created this recipe when mangoes were on sale at her local grocery store. So she decided to buy some and make a dessert with them since she and her family love them so much. While eating mangoes on their own is good enough, it's great to use them in dessert recipes too, especially when you have a lot of ripe ones that need to be used right away. The other thing you can do is cut them all up and freeze them to use in smoothie recipes later on. A great green smoothie recipe to make with mangoes that is very healthy is to blend mangos with swiss chard in your blender. You could also use spinach if you want. It might look super green and like it wouldn't taste very good, but it actually tastes amazing, plus you get a good dose of greens. You want to buy mangoes when they are soft, but not too soft, that means they are overripe.
The best way to peel and cut up a mango is to peel the mango from the very top to the bottom of the fruit using a Y-shaped peeler. Take off all of the skin, and you'll have exposed the orangy yellow fruit. You can use a paper towel to hold onto the fruit if it's too slippery. Then, take a sharp knife and slice the mango in half avoiding the large pit in the centre. Just slice off the two sides of the mango leaving the pit behind then trim off any other fruit from around the pit off too. Then, you can slice up the mango into smaller bite-sized pieces to eat or to use in a recipe. For this recipe, you'll be pureeing the mango, so it doesn't have to look pretty. You're going to start out with the crust for the bars. Use some flour, butter, and powdered sugar for the base. Then you'll need your mango, eggs, sugar, lemon juice, and flour for the filling and some toasted coconut for the topping. To make the base, you will mix the flour and the sugar. Then cut in the cold butter and blend it with a pastry blender until you have a dough that forms crumbs. Take the dough and press it into the bottom of a greased baking pan and then bake it for 8 to 9 minutes til it's lightly golden brown.
While that's baking make the yummy mango filling. Just beat the eggs with the sugar and then stir in the lemon juice. Make the mango puree by putting the chopped up mango in a high powered blender and blending it on high until it's nice and smooth. You don't want any strings in the mixture. Also, add in a tablespoon of water and a tablespoon of sugar and put it all in a saucepan and then simmer for 10 minutes. Once it cools down, add the mango puree into the egg and sugar mixture and then add in the flour and mix well. Once you have your mango mixture ready, pour it over the baked crust and bake at a lower temperature for 22 to 25 minutes. When you take it out of the oven allow it to cool in the fridge for at least a couple of hours before you cut it up. Enjoy with the toasted coconut and maybe some whipped cream.***
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