Sweet, tart, creamy and crunchy! You'll love these creamy mango lime bars with sweet and tart flavors and a crunchy shortbread crust.
Preheat oven to 325°F.
Line a 9" x 13" baking pan with parchment paper that goes all the way up the sides. Trim at the corners for a tight fit. Use metal binder clips on the sides to hold the paper if you like.
To make the crust place the flour, shredded coconut, salt and sugar in the food processor. Pulse to combine all the dry ingredients.
Add in the butter and pulse to combine all the ingredients until they come together. Do not over pulse. You want to stop when the mixture looks like corn meal and the butter is the size of small peas.
Place in the bottom of the baking pan and press down lightly.
Prepare the filling while the crust bakes. 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 until set. I like to give mine the jiggle test after 15 minutes. Jiggle the pan and if it has waves like water it is not set but if it jiggles like jello then it is set. Repeat this test every few minutes until set.
Remove from the oven, and place on a cooling rack. Sprinkle with shredded coconut and refrigerate until ready to use. You can top with powdered sugar as an option when chilled also. Slice the bars when chilled.