Mango Coconut Bars: Your New Favorite Summer Snack!

Mango Coconut Bars are a delightful summer snack that combines ripe mango and shredded coconut into a refreshing treat.

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Prep Time 10

Cook Time 30

Cooling Time 1

Total Time 1 40

Servings: 12 bars

Course: Desserts

Cuisine: Tropical

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Bars

2 cups fresh or frozen mango Canned mango can be used; drain syrup.
1 cup shredded coconut Use unsweetened for a healthier option.
1 can sweetened condensed milk Sugar-free alternatives can be experimented with.
1/2 cup butter Substitute with coconut oil for dairy-free.
1 cup baking flour Opt for a gluten-free blend if preferred.

Optional Enhancements

1 tablespoon lime juice Enhances tropical flavor.
1/2 teaspoon cardamom Adds a subtle aromatic twist.

Equipment

Oven
Mixing Bowl
Spatula
9x13 inch baking pan

Method

Step-by-Step Instructions for Mango Coconut Bars

Preheat your oven to 350°F (175°C) and grease a 9x13-inch dish.
In a mixing bowl, combine mango, shredded coconut, sweetened condensed milk, and melted butter until blended.
Gradually sprinkle in the baking flour, stirring gently to incorporate until you have a thick but pourable batter.
Pour the batter into the prepared pan and spread evenly.
Bake for approximately 25-30 minutes until lightly golden brown around the edges.
Remove from the oven and let cool completely at room temperature.
Once chilled, cut into squares or rectangles and serve.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Keep bars in an airtight container for freshness. They can be refrigerated for up to 5 days or frozen for longer storage.

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