Description
These Coconut Mango Bars with Lime Glaze are a delightful tropical treat combining a buttery oat and coconut crust with a fresh mango filling, finished off with a zesty lime glaze. Perfect for a light dessert or snack, they offer a balance of sweet, tangy, and rich flavors with a pleasing texture from the oats and coconut.
Ingredients
Scale
Base & Crust
- 125g (1 stick) unsalted butter
- 1/2 cup caster/superfine white sugar (or granulated sugar)
- 1 large egg
- 1 1/2 cups plain/all-purpose flour
- 1 cup oats
- 3/4 cup desiccated or finely shredded unsweetened coconut
- 1/2 tsp baking powder
- 1/4 tsp kosher salt (or 1/8 tsp table salt)
Mango Filling
- 2 1/2 cups (400 g) mango slices, about 5mm thin (from 2 large mangoes)
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp white sugar
Lime Glaze
- 3/4 cup soft icing sugar/powdered sugar
- 1 tsp lime zest
- 3 tsp lime juice (plus more as needed, approximately 1/4 tsp at a time)
- 1/4 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-forced. Grease and line a 20cm (8″) baking pan with parchment paper with overhang for easy removal.
- Melt butter: Cut butter into roughly 1.25cm (1/2″) pieces and melt in a microwave-safe bowl or in a saucepan on the stove until fully melted and warm.
- Mix crust base: Stir the caster sugar into the melted butter using a wooden spoon. Add the egg and mix until smooth. Add flour, oats, coconut, baking powder, and salt, stirring until flour is fully incorporated and mixture is even.
- Form base: Measure out 1 3/4 cups of this mixture and press it evenly and firmly into the bottom of the prepared pan using your hands. Set the remaining mixture aside for topping.
- Prepare mango filling: Just before assembling, place mango slices in a bowl. Sprinkle with white sugar and cornflour, then gently toss with your hands until mango slices are evenly coated with the mixture.
- Assemble bars: Evenly spread the mango filling over the baked base layer. Crumble the remaining crust mixture evenly over the mango, leaving some mango visible through the topping.
- Bake: Place the assembled dish in the oven and bake for 30 minutes or until the topping is light golden brown.
- Cool: Remove the pan from the oven and allow it to cool completely in the pan for about 2 hours to set. To speed up cooling, leave 30 minutes at room temperature and then place in the fridge for 30 minutes.
- Make lime glaze: In a medium bowl, combine icing sugar, lime zest, lime juice, and vanilla extract. Stir well and add extra lime juice by 1/4 tsp increments as needed until the glaze achieves a honey-like consistency.
- Glaze and serve: Drizzle the lime glaze randomly over the cooled bars. Allow the glaze to set for 10 minutes to form a light crust. Cut into 12 squares for a sensible serving size, or 9 for larger pieces. Enjoy!
Notes
- Use superfine (caster) sugar for a smoother texture, but regular granulated sugar is acceptable.
- Desiccated or finely shredded coconut is preferred for texture; coconut flakes are too large.
- Choose ripe but firm mangoes for best slicing and texture in the filling.
- Don’t skip the sugar in the mango filling even if mangoes are very sweet; it helps maintain structure and balance flavor.
- Sift powdered icing sugar if lumpy before making the lime glaze for smoothness.
- Butter can be melted either in the microwave or on the stove; ensure it’s not too hot before mixing with egg to avoid curdling.
