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.
   

2. In a large bowl, mix your flour, sugar, salt, butter and coconut flakes until well incorporated.
   

3. Line a 9x13" baking dish with parchment paper. Press your coconut mixture into the dish.
   

4. 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.
   

2. 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.
   

3. 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.
   

4. Remove your pan from the heat, and still stirring, add in your butter a little at a time. Stir until smooth.
   

5. 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.
   

6. Serve and enjoy!