Dessert

Citrus Mango Bars

with Coconut Flakes & Almond Shortbread

140 MIN

$17.99 9 Servings

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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.
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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

fresh

ingredients

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

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.

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!