TOASTED COCONUT MANGO BARS

Toasted Coconut Mango Bars image

Provided by Marcela Valladolid

Categories dessert

Time 2h25m

Yield 16 servings

Number Of Ingredients 12

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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!