Mango Lemon Bars with Toasted Coconut

• Vegetarian

• Produce

  • 1 1/2 cup Mango puree

• Refrigerated

  • 5 Eggs

• Condiments

  • 1/3 cup Lemon juice

• Baking & Spices

  • 2 1/4 cup Flour
  • 1 2/3 cup Granulated sugar
  • 1/4 cup Powdered sugar
  • 1 Powdered sugar

• Nuts & Seeds

  • 1 cup Coconut, toasted

• Dairy

  • 1 1/2 stick Butter

Found on chocolatewithgrace.com

Description

Ingredients

• 1 and 3/4 cup all purpose flour
• 1 and 1/2 stick of cold butter
• 1/4 cup powdered sugar
• 5 eggs
• 1 and 2/3 cup granulated sugar
• 1/3 cup lemon juice
• 1 and 1/2 cup mango puree*
• 1/2 cup flour
• Additional powdered sugar for sifting
• 1 cup toasted coconut

Directions

• Preheat oven to 350 F. Grease and flour a 9 x 13 inch baking pan. In a medium bowl, mix together 1 and 3/4 cup flour and powdered sugar. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Press the mixture into the bottom of the baking pan. Bake for 8-9 minutes or until the crust is lightly browned. Let cool.
• Meanwhile, beat together eggs and granulated sugar. Stir in lemon juice and mango puree. Lastly, gently stir in 1/2 cup flour. Pour mixture over the crust. Reduce heat in the oven to 325 F and bake for 22-25 minutes or until set. Let cool and refrigerate at least 2 hours before cutting bars. Dust with powdered sugar and sprinkle with toasted coconut.
• * to make the mango puree, combined 2 cups diced mangoes, 1 Tablespoon water and 1 Tablespoon granulated sugar in a small saucepan. Bring to a simmer over medium low heat and simmer for 10 minutes. Remove from heat and let cool. Process in a blender until smooth.