Citrus Mango Bars with Coconut Flakes & Almond Shortbread
Dessert

Citrus Mango Bars

with Coconut Flakes & Almond Shortbread

140 MIN
$17.99 9 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

These sweet, tangy dessert bars feature a compote made with mango, lemon, lime, and orange marmalade, which we're layering on top of simple shortbread dough before sprinkling with coconut flakes and baking in the oven.
CLICK FOR RECIPE CARD

See Plans

Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    290 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Citrus Mango Bars with Coconut Flakes & Almond Shortbread
Title
  • 2 Mango Cheeks
  • ¼ cup Sugar
  • 1 cup All-Purpose Flour
  • 1 Pasture-Raised Eggs
  • 4 oz Cultured, Salted Butter
  • 1 oz Unsweetened Coconut Flakes
  • ½ cup Almond Flour
  • 2 Tbsps Orange Marmalade
  • 1 cup Powdered Sugar
  • 1 Lemon
  • 1 oz Salted Butter
  • 1 Lime
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Grate the stick of cultured butter on the large side of a box grater. Transfer to a bowl; freeze until ready to use. Small dice the remaining butter. Wash and dry the fresh produce. Medium dice the mangos. Using a zester or the small side of a box grater, zest the lime and lemon to get 1 tablespoon each. Halve the lemon and lime crosswise; squeeze the juice into a small pot.

Make the compote
2 Make the compote

Preheat the oven to 350°F. To the pot of citrus juice, add the diced mango, lemon and lime zest, orange marmalade, 3/4 cup of water, a pinch of salt, and 1/4 cup of the powdered sugar; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally and mashing the mango with the back of a spoon, 12 to 14 minutes, or until the mango is mostly broken down and the mixture is thickened. Transfer to a bowl. Using a fork or potato masher, mash any remaining mango chunks until smooth. Whisk in the diced butter until melted and combined. Refrigerate about 10 minutes, or until room temperature.

Make the dough
3 Make the dough

Crack the egg into a bowl; beat until smooth. In a separate, large bowl, combine the all-purpose flour, granulated sugar, almond flour, and a pinch of salt. Add the frozen butter; gently toss to combine. Add the beaten egg; using your hands, knead the dough until it comes together.

Assemble, bake & serve the bars
4 Assemble, bake & serve the bars

Line an 8-inch square baking dish with parchment paper (or lightly grease). Transfer the dough to the dish; press into an even layer, ensuring the entire bottom is covered. Evenly top with the compote. Bake 20 minutes. Leaving the oven on, remove from the oven. Carefully top with the coconut flakes. Return to the oven and bake 8 to 12 minutes, or until the coconut is toasted, the compote is set, and the dough is cooked through. Remove from the oven and let stand about 1 hour, or until cooled. Cut into equal-sized pieces. If desired, use a small sieve to sprinkle with 1 tablespoon of the remaining powdered sugar (you will have extra). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Grate the stick of cultured butter on the large side of a box grater. Transfer to a bowl; freeze until ready to use. Small dice the remaining butter. Wash and dry the fresh produce. Medium dice the mangos. Using a zester or the small side of a box grater, zest the lime and lemon to get 1 tablespoon each. Halve the lemon and lime crosswise; squeeze the juice into a small pot.

2 Make the compote

Preheat the oven to 350°F. To the pot of citrus juice, add the diced mango, lemon and lime zest, orange marmalade, 3/4 cup of water, a pinch of salt, and 1/4 cup of the powdered sugar; stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium. Cook, stirring occasionally and mashing the mango with the back of a spoon, 12 to 14 minutes, or until the mango is mostly broken down and the mixture is thickened. Transfer to a bowl. Using a fork or potato masher, mash any remaining mango chunks until smooth. Whisk in the diced butter until melted and combined. Refrigerate about 10 minutes, or until room temperature.

Make the compote
Make the dough
3 Make the dough

Crack the egg into a bowl; beat until smooth. In a separate, large bowl, combine the all-purpose flour, granulated sugar, almond flour, and a pinch of salt. Add the frozen butter; gently toss to combine. Add the beaten egg; using your hands, knead the dough until it comes together.

4 Assemble, bake & serve the bars

Line an 8-inch square baking dish with parchment paper (or lightly grease). Transfer the dough to the dish; press into an even layer, ensuring the entire bottom is covered. Evenly top with the compote. Bake 20 minutes. Leaving the oven on, remove from the oven. Carefully top with the coconut flakes. Return to the oven and bake 8 to 12 minutes, or until the coconut is toasted, the compote is set, and the dough is cooked through. Remove from the oven and let stand about 1 hour, or until cooled. Cut into equal-sized pieces. If desired, use a small sieve to sprinkle with 1 tablespoon of the remaining powdered sugar (you will have extra). Enjoy!

Assemble, bake & serve the bars
Browse Steps
1 of 4