Mango Butter Bars Recipe
The shortbread crust is made with lots of real butter, and the mango custard topping has a similar texture to everyone’s favorite lemon bars. As a bonus, toasted coconut tops the bars.
1 3/4 cups flour
3/4 cup cold butter
1/4 cup powdered sugar
3/4 cup flaked coconut
1 1/2 to 2 cups chopped fresh mango
1 tablespoon water
1 tablespoon sugar
1/3 cup lemon juice
1 2/3 cups sugar
1/2 cup flour
Powdered sugar, for dusting
- Preheat oven to 350°.
- Crust: Place the ingredients in the bowl of a food processor and process until the butter has been incorporated and the mixture looks like cornmeal. Alternately, use a cut the butter into the flour and powdered sugar with a pastry blender.
- Transfer to a glass 9" x 13" baking dish; press down evenly.
- Bake 15 minutes; remove from the oven.
- Spread the flaked coconut on a baking sheet and toast 5-7 minutes or until golden brown; set aside.
- Mango Puree: Place the mango, 1 tablespoon water and 1 tablespoon sugar in a microwave-safe bowl.
- Microwave 3 minutes; stir, then microwave 3 additional minutes.
- Transfer the mixture to the bowl of a food processor and whizz until smooth.
- Filling: Add the remaining filling ingredients to the mango puree; whizz until smooth, pour over the crust, and spread evenly with a spatula.
- Bake 20-22 minutes or until set.
- Remove from the oven, immediately sift with powdered sugar, and sprinkle evenly with the toasted coconut. Press the coconut down a bit with yuur hands.
- Cool thoroughly before cutting into 32 squares. Refrigerate.
Amount Per Serving
Calories 144 Calories from Fat 52
Percent Total Calories From: Fat 36% Protein 6% Carb. 58%
Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 45 mg
Sodium 59 mg
Total Carbohydrate 21 g
Dietary Fiber 0 g Sugars 11 g
Protein 2 g
Vitamin A 10% Vitamin C 6% Calcium 0% Iron 2%
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