Name: Coconut Mango Bars with Lime Glaze Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Fusion/Tropical
Ingredients: 125g (1 stick) unsalted butter; 1/2 cup caster or superfine white sugar; 1 large egg; 1 1/2 cups plain/all-purpose flour; 1 cup oats; 3/4 cup desiccated or finely shredded unsweetened coconut (not flakes); 1/2 tsp baking powder; 1/4 tsp kosher salt (or 1/8 tsp table salt); 2 1/2 cups (400g) mango slices, thinly sliced (5mm/0.2 inch), about 2 large mangoes; 1 1/2 tsp cornflour/cornstarch; 2 tbsp white sugar; 3/4 cup soft icing sugar (powdered sugar); 1 tsp lime zest; 3 tsp lime juice, plus more as needed (1/4 tsp increments); 1/4 tsp vanilla extract

Ingredients

125g (1 stick) unsalted butter

1/2 cup caster or superfine white sugar (regular granulated sugar also works)

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 cooking salt or kosher salt (or 1/8 tsp table salt)

2 1/2 cups (400g) mango slices, about 5mm thick (from 2 large-ish mangoes)

1 1/2 tsp cornflour/cornstarch

2 tbsp white sugar

3/4 cup soft icing/powdered sugar

1 tsp lime zest

3 tsp lime juice, plus more as needed

1/4 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 180°C (350°F), or 160°C (320°F) if fan-forced. Grease and line a 20cm (8″) pan with baking paper, leaving an overhang for easy removal.

Step 2: Cut the butter into 1.25cm (1/2″) chunks and melt it in a microwave-safe bowl or on the stove.

Step 3: Stir the sugar into the melted butter using a wooden spoon. Add the egg and mix until smooth. Then add the flour, oats, coconut, baking powder, and salt. Stir until the flour is fully incorporated and no dry spots remain.

Step 4: Measure out 1 3/4 cups of this mixture and press it evenly into the prepared pan using your hands to form the base. Leave the remaining mixture for the topping.

Step 5: Prepare the mango filling by placing the sliced mango in a bowl. Sprinkle over the sugar and cornflour, then gently toss with your hands until the mango is evenly coated.

Step 6: Spread the mango mixture evenly over the base layer in the pan.

Step 7: Crumble the remaining crumb mixture over the mango, leaving a few patches of mango visible.

Step 8: Bake for 30 minutes until the top is lightly golden.

Step 9: Remove from the oven and let cool completely in the pan for about 2 hours. To speed cooling, leave at room temperature for 30 minutes then refrigerate for 30 minutes.

Step 10: Prepare the lime glaze by mixing the icing sugar, lime zest, lime juice, and vanilla extract in a medium bowl. Add extra lime juice 1/4 teaspoon at a time until the glaze reaches a honey-like consistency.

Step 11: Drizzle the lime glaze randomly over the cooled bars and let it set for 10 minutes.

Step 12: Using the paper overhang, lift the bars from the pan and cut into 12 squares for a moderate size or 9 squares if you want larger pieces. Enjoy!

Tips & Variations

Use ripe but firm mangoes to avoid excess juice making the bars soggy.

For extra texture, you can toast the oats and coconut lightly before mixing.

If you prefer a sweeter glaze, add a little more powdered sugar or lime juice carefully to balance flavor.

Substitute lime with lemon zest and juice for a different citrus twist.

Storage

Store these bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To serve, bring them to room temperature or warm slightly in the oven. The glaze sets best after cooling, so avoid reheating with the glaze on top. You can also freeze the bars for up to 2 months, thawing overnight in the fridge before serving.

FAQs

Can I use frozen mango instead of fresh?

Frozen mango can be used but it should be fully thawed and excess moisture patted dry to prevent sogginess in the bars.