| Level: | Easy |
| Total: | 2 hr 25 min |
| Active: | 20 min |
| Yield: | 16 servings |
Ingredients
- 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
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 297 |
| Total Fat | 11 g |
| Saturated Fat | 6 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 4 g |
| Cholesterol | 73 mg |
| Sodium | 34 mg |
Reviews
The ratio of ingredients appeared to be quite off and I had to remake the crust using cold butter and a pastry cutter, the stirring in room temp butter did not work at all. The bars tasted like uncooked flour (and I used less than was recommended in the filling). Not very good and definitely not worth my time.
first time making these bars. after reading the reviews, i decided i would make the adjustment of adding a bit more flour. i thought the bars came out a little too “spongy” for my taste. i was expecting a little more on the “custard” side like marcella had mentioned in the video. i am wondering if maybe i whisked the eggs and sugar a bit too long? the mixture did turn a pale yellow and had thickened a bit. anyway, i would make them again, but, believe i would follow the original recipe (monitoring the baking time closely).
Finally got around to making this recipe, and boy, is it ever good! I usually never make changes to a 1st-time recipe, but I made two here:
1) Instead of added 2 T. water to puree the mango, I used 2 T of reserved drained syrup.
2) I toasted the coconut before adding it to the top.
You really don’t need to add powdered sugar on top, particularly if you use sweetened coconut. Also tried to add the eggs, lemon juice, and flour in blender with mangos, but it didn’t mix it the way I’d hoped it would. I transferred it to a bowl and whisked it! I may try a food processor the next time, but oh…there will BE a next time! Delicious! Muchas Gracias, Marcela!
I ended up having to increase the baking time to 40-45 minutes. I did not use powdered sugar, the toasted sweetened coconut was enough.
After reading a couple reviews that the consistency was off and baking time more, I increased the flour in my filling from 1/2 cup to a good 3/4 cup. I also increased my sugar in the filling from 1 1/2 cups of sugar to 1 3/4 cup of sugar. The bars are not as sweet/tart as lemon bars but the increased sugar helped make them seem more like a cookie bar – just not quite as sweet as lemon bars. I did not add the powdered sugar on top. The toasted coconut melded with the mango bars very well and was a great contrast in texture. I also put the mango bars in the freezer (after cutting) and they are a wonderful cool treat during the hot summer. (I made a little extra toasted coconut to add to the bars when I took them out of the freezer.) I started making lemon, mango bars, & chocolate chip cookies for my son when he was coming home on holiday from college. Freezing them makes it easy for holiday cooking. My son loved the mango bars! Thanks, Marcela, for a great tropical summer treat!!!
I failed to read other reviews prior to making these, but concur that the oven needs to be 350 and the baking time for me was more on the order of 40 minutes in order to get the center to set. I used frozen mango (no syrup), and it worked, but next time I will puree to smooth as chunks give a weird texture. Also, I served with cool whip instead of the coconut and powdered sugar.
I made it today and it is really good. My husband loved it. I would make it again. It does have a little bit of an after taste. I am not sure why. After reading the reviews, I drained the mango well and did not add water. For cooking time, I checked it with a toothpick and took it out when it was no longer too wet. The dough took longer than 10 minutes so I had to also watch it till it started to turn brown.
Love these bars. I made them and sold them!! Everyone loved them. I will definitely make them again.
I made these earlier this week and, like others found out, the timing for cooking is definitely off because, after 30 minutes, they weren’t cooked enough. I should have left them in longer or I might consider keeping the temperature of the oven at 350 instead of lowering it to 325. They were more tart than I expected so they could have benefited from the powdered sugar (which wasn’t used on the show). The taste was pretty good although the mango flavor was rather subtle. I wonder if, with proper cooking, it might have been bolder. I may try them again but with some modifications on the cooking time and perhaps the cooking temperature.
Was very disappointed. Very little mango taste. Had to cook 35 minutes not 20 and came out tasteless but pretty