Description

These Coconut Mango Bars with Lime Glaze are a tropical treat combining a buttery oat and coconut base with a sweet mango filling, all topped with a tangy lime icing. Perfectly balanced with a soft, crumbly texture and a refreshing citrus glaze, they make a delightful dessert or snack that’s easy to bake and sure to impress.

Ingredients

Scale

Base & Crumble Mixture

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)

Mango Filling

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

Lime Glaze

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

Instructions

Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C fan-forced. Grease and line a 20cm (8 inch) square pan with baking paper, leaving an overhang for easy removal.
Melt Butter: Cut the butter into 1.25cm (1/2 inch) chunks and melt it gently in a microwave-safe bowl or on the stovetop in a saucepan.
Mix Base Ingredients: Stir the sugar into the melted butter with a wooden spoon, then add the egg and mix until smooth. Gradually add the flour, oats, coconut, baking powder, and salt, stirring until fully combined and no flour is visible.
Prepare Base in Pan: Take 1 3/4 cups (packed) of the mixture and firmly press it evenly into the bottom of the prepared pan using your hands, forming the base layer. Reserve the remaining mixture for the topping.
Prepare Mango Filling: Just before assembling, put the mango slices in a bowl. Sprinkle the sugar and cornflour on top, then gently toss with your hands to coat the mango evenly.
Assemble Bars: Spread the coated mango filling evenly across the base layer in the pan. Then crumble the remaining oat mixture over the mango, leaving some mango spots visible.
Bake: Place the pan in the oven and bake for 30 minutes or until the top turns a light golden color.
Cool: Remove from the oven and allow the bars to cool completely in the pan for about 2 hours. To speed cooling, you can leave them 30 minutes at room temperature, then 30 minutes in the fridge.
Make Lime Glaze: In a medium bowl, combine the icing sugar, lime zest, lime juice, and vanilla extract. Add extra lime juice 1/4 teaspoon at a time to achieve a honey-like consistency.
Glaze & Serve: Drizzle the lime glaze randomly over the cooled bars and allow it to set for 10 minutes to form a delicate crust. Cut into 12 moderate or 9 larger squares and enjoy!

Notes

Note 1: 125g butter equals 1 stick in US measurements.
Note 2: Oats add texture and a hearty flavor; rolled or quick oats work well.
Note 3: Use slightly underripe mangoes for best results, as overly ripe mangoes may be too juicy.
Note 4: Do not skip the added sugar in the mango filling even if mangoes are very sweet; it helps balance texture and flavor.
Note 5: Soft icing sugar ensures a smooth lime glaze.
Note 6: Melting butter gently prevents browning, which could affect flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Fusion/Tropical

Keywords: coconut mango bars, lime glaze, tropical dessert, baked bars, mango recipe, coconut recipe, easy dessert