These tangy, tropical treats are a perfect weekend bake, requiring minimal effort or time. Citrusy and sweet, these bars melt in your mouth and will have you instantly craving seconds!
(makes two dozen)
2 cups sugar
⅓ cup lemon juice
Zest from lemon
2 cups diced mango (to make 1 ½ cup mango puree)
1 tbsp. Water
½ cup flour
Powdered sugar (for topping)
Toasted coconut (for garnish)
1 ¾ cups all purpose flour
¾ cup butter
¼ cup powdered sugar
Add diced mangoes, 1 tbsp. sugar and water to a saucepan. Simmer over medium-low heat for 10 minutes, remove and cool. Once cooled, add to a blender and puree.
Preheat oven to 350 F. Grease and flour a 9×13-inch pan. In a bowl, mix together flour and powdered sugar. Add butter and mix until coarsely combined. Press mixture into the bottom of your baking pan and bake for 8 minutes. Let cool.
While the crust bakes, beat eggs and sugar together. Add lemon juice, lemon zest and mango puree. Stir in ½ cup flour. Pour over the crust.
Reduce oven heat to 325 F and bake for 20-25 minutes. Let cool and refrigerate 2-3 hours before slicing. Sprinkle powdered sugar and toasted coconut on top to finish.