Mango Coconut Bars by Melissa Jensen

Yield: one 8" x 8" square pan bars

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

ingredients:

for the coconut crust

1 cup all-purpose flour
1/2 cup unsweetened finely shredded coconut
1/2 cup granulated sugar
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted

for the mango filling

one 14-ounce can sweetened condensed milk
4 large egg yolks
3/4 cup mango juice (you can use mango puree as well)

for the topping

1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
2 tablespoons coconut milk
1/2 cup coconut, toasted (you can use large flake or shredded!)

directions:

for the coconut crust

preheat the oven to 350 degrees F.

line an 8" x 8" pan with parchment paper, allowing the paper to drape over two sides of the pan. set aside.

in a medium bowl, combine the flour, coconut, sugar and salt. whisk to combine.

add the melted butter, and using a rubber spatula, mix until crumbly.

press the crust into the prepared pan firmly.

bake the crust at 350 degrees F for 15 minutes, or until very lightly golden brown.

remove from the oven and set aside.

for the filling

in a medium bowl, combine the sweetened condensed milk, egg yolks and mango juice. whisk until thoroughly combined.

when the crust comes out of the oven, pour the filling directly over it while still hot.

return the pan to the oven and bake at 350 degrees F for 25-30 minutes, or until the filling is set and only slightly jiggly in the center.

remove from the oven and allow to cool completely on a wire baking rack.

for the topping

combine the whipping cream and confectioners' sugar in the bowl of a stand mixer. using the whisk attachment, whip on medium speed until soft peaks form, about 2 minutes.

add the coconut milk, and whip another 30 seconds until firm peaks form.

you can also use a hand mixer or whip by hand, but it will take a bit longer.

spread the whipped cream on top of mango bars evenly, and sprinkle the toasted coconut on top.

cover the top of the pan with foil or plastic wrap, and allow to chill in the fridge for 1-2 hours until the whipped cream is firm.

remove from the fridge and pull the bars out of the pan using the parchment paper.

cut into equal squares and serve.

the mango coconut bars will keep in the fridge in an airtight container for up to 5 days.

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