Mango Bars with Coconut Oatmeal Shortbread Crust

Ingredients

• 1 cup old fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter (room temperature)
• 1/3 cup light brown sugar (packed)
• 1/4 cup unsweetened coconut flakes
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 3 large eggs
• 1 cup granulated sugar
• 1 cup mango purée (from 2 cups cubed fresh mango)
• 1/4 cup fresh lime juice
• 6 tablespoons all-purpose flour (sifted)
• Confectioner’s sugar for garnish (optional)

Instructions

1. 1

   Preheat the oven to 325ºF. Lightly grease and line an 8×8 baking dish with parchment paper, making sure the parchment is hanging over the sides of the baking dish. This will help you easily remove the bars after baking. Set aside.

2. 2

   In a food processor, pulse together oats, flour, butter, sugar, coconut flakes, cinnamon, and salt until blended. The mixture should be crumbly but still stick together when pressed together with your hands.

3. 3

   Press the mixture into the prepared baking dish using the bottom of a cup. Make sure the layer is as even as possible so it bakes evenly.

4. 4

   Bake the crust for 18-20 minutes until slightly golden brown. Remove from the oven, using a fork, gently poke holes all over the top of crust. Set aside.

5. 5

   In a bowl, whisk the eggs with sugar then fold in the mango purée, lime juice, and flour until all is well combined. Pour onto the warm crust.

6. 6

   Bake for 32-34 minutes or until the outer rim of the baking dish is set while the middle will be jiggly like jello. Don’t over bake! Let the bars cool completely (the bars will continue to bake/solidify as it cools) then cover with plastic wrap and refrigerate for 2 hours.

7. 7

   Remove from the fridge and remove the mango bars from the baking dish. Dust with confectioners sugar then cut into squares wiping the knife clean between each cut. Enjoy!