Mango Lemon Bars with a Coconut Base

DESSERT
Written By Tana Whice
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Warning: Mangos & lemons are very acidic and can cause abdominal discomfort if you’ve had any gastrointestinal issues. Coconut flakes are widely known for being a great source of fiber. I don’t recommend consuming if you have or are recovering from a stomach ulcer, Chron’s, etc.


Mango Lemon Bars with a Coconut Base



Simone Peironnet | 4/13/2021

  • prep time: 15 minutes
  • cook time: 30 minutes
  • cool time: 2-3 hour
  • total time: 3ish hours

Servings: 15

Ingredients: Coconut Base

  • 1 Cup Unsalted Butter, softened OR 1 Cup Coconut Oil + 2 Tbsp Oat Milk
  • 1/4 Cup Golden/White Sugar
  • 3/4 Cup Shredded Coconut Flakes
  • 2 Cups Flour
  • Pinch of Salt

Ingredients: Filling

  • 1/2 Cup Golden/White Sugar
  • 2 Mangos
  • 4 Lemons, zested and juiced
  • 5 Eggs
  • 1/2 Cup Unsalted Butter
  • Pinch of Salt

Special Equipment: Blender

Instructions: Coconut Base

  1. Preheat oven to 350°F/180°C.
  1. In a large bowl, mix your flour, sugar, salt, butter and coconut flakes until well incorporated.
  1. Line a 9x13" baking dish with parchment paper. Press your coconut mixture into the dish.
  1. Bake for 20-25 minutes, or until golden. Set aside to cool & turn off oven.

Instructions: Filling

  1. Zest your lemons and mix with your sugar in a small bow, set aside. Cut your butter into chunks, set aside. Juice your lemons and slice your mangos. Add mangos and lemon juice to a blender and blend until smooth.
  1. In a heavy-bottomed saucepan, combine your zest-sugar mixture, salt, mango-lemon mixture, and your eggs together using a whisk. Set the heat to medium once everything is well combined.
  1. Stirring constantly, cook the mixture for 5-7 minutes or until it has the thickness of a pudding. If it's not thick enough, just keep going until it is. If you drag your whisk on the bottom of the saucepan you should be able to see the metal for a few seconds.
  1. Remove your pan from the heat, and still stirring, add in your butter a little at a time. Stir until smooth.
  1. Immediately pour your base onto your Coconut Base and spread evenly with a wooden spoon or rubber spatula. Let the whole thing come down to room temperature, then cover and refridgerate for 2-3 hours.
  1. Serve and enjoy!
 

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