Visions and scents of tropical islands are right at your fingertips when you bake a batch of these delicious creamy mango lime bars. They are kind of like lemon bars, same baking process, just different fruit. I think I have mentioned before that mangoes are one of my favorite fruits. I eat them every day; and to think that as a child I completely shunned them. Go figure!Mangoes taste like something akin to a pineapple and a peach mixed together. I am always looking for ways to use mangoes in different recipes. You can check out my mango tart that I published a few weeks ago. If sweets aren’t your thing, you might want to try a mango cocktail; it will take you to tropical lands where warm breezes blow. Need another mango idea? Why not mango habanero ribs, a perfect mix of sweet and spicy.
These lovely creamy mango lime bars are perfect to take to the department meeting, a picnic, or just to have at home. The latter can be dangerous, since they are so tempting. I try, unsuccessfully, to tell myself that they are healthy since they are made with fruit juice. Keeping a batch in your freezer is not a bad idea. I love the texture contrast of the crunchy cookie bottom with the creamy filling. Furthermore, the flavor contrast of sweet mango mixed with lime juice. The bright orange color is so appealing also. And yes, we have been over this before, I like pretty food.
Mangoes, considered to be one of the world’s oldest fruits are thought to have originated in Northeast India. They then spread west through both the whims of nature and human help. Mangoes spread to eastern Asia via Buddhist monks traveling to those territories. Later, Persian traders took mangoes to the Middle East and East Africa. Mangoes were brought to the western hemisphere by the Portuguese traders who at one point colonized the Indian subcontinent.
I really hope you make a batch of these creamy mango lime bars for your next gathering, or just for your family!
- 1¼ cup flour
- ¼ cup shredded coconut
- ¼ tsp. salt
- ½ cup sugar
- 4 oz. (1 stick) butter cold cut into small pieces
- 4 eggs
- 1 cup sugar
- 3 Tbsp. sifted flour
- 1 cup mango pulp
- 2 Tbs. lime juice
- shredded coconut for decoration
- Preheat oven to 325'F.
- Line a 9" x 13" baking pan with parchment paper that goes all the way up the sides.
- To make the crust place the flour, shredded coconut, salt and sugar in the food processor. Pulse to combine all the ingredients.
- Add in the butter and pulse to combine all the ingredients until they come together.
- Place in the bottom of the baking pan.
- Bake for 15 minutes.
- To prepare the filling place the eggs and the sugar in the bowl of a stand up mixer and beat until smooth. Slowly add the flour, mango pulp, and lime juice. Continue to beat until all the ingredients have been combined.
- Pour the filling on top of the crust and bake for about 20 minutes.
- Remove from the oven, and place on a cooling rack. Sprinkle with shredded coconut and refrigerate until ready to use.