Best Aztec Fruit Bars Recipes

Toasted Coconut Mango Bars image

Provided by Marcela Valladolid

Categories dessert

Time 2h25m

Yield 16 servings

Number Of Ingredients 12

Vegetable oil, for greasing the pan
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
Pinch salt
1 stick (8 tablespoons) unsalted butter, at room temperature
Two 15-ounce cans diced mango, syrup drained
1 1/2 cups granulated sugar
5 large eggs
1 teaspoon lemon zest plus 1/3 cup lemon juice
1/2 cup all-purpose flour
Powdered sugar, for dusting
1 cup toasted coconut

Steps:

For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
For the filling: Blend the mango with 2 tablespoons water in a blender.
Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

Aztec Hot Chocolate image

Provided by Marcela Valladolid

Categories beverage

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 cups whole milk
One 3.2-ounce disk Mexican chocolate, chopped
1 dried guajillo chile, stemmed, seeded and deveined
1 cinnamon stick
1 vanilla bean
2 cups heavy whipping cream
1/4 cup powdered sugar
Ground cinnamon, for dusting
Chili powder, for dusting

Steps:

For the hot chocolate: Bring the milk to a simmer in a large heavy saucepan over medium-high heat. Add the chocolate, guajillo chile, cinnamon stick and vanilla bean. Reduce the heat to medium-low. Simmer for 10 minutes, whisking constantly to develop some froth and completely melt the chocolate. Remove the chile, vanilla bean and cinnamon stick from the hot mixture.
For the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, or in a large glass mixing bowl with a hand mixer, beat the cream until soft peaks form. Add the powdered sugar and beat to stiff peaks.
Pour the hot chocolate into a mug. Dollop with the whipped cream and dust with cinnamon and chili powder. Serve immediately.