Bursting with fruity flavors, these delightful bars combine the sweetness of ripe mangoes with the creamy richness of coconut, creating an irresistible treat that's both refreshing and satisfying.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsweetened shredded coconut
½ cup melted coconut oil
2 tablespoons honey or maple syrup (for vegan option)
2 cups ripe mango puree (about 2-3 ripe mangoes)
1 cup coconut cream
¼ cup honey or agave syrup (for vegan option)
2 tablespoons lime juice
1 teaspoon vanilla extract
1 teaspoon cornstarch (optional, for thicker filling)
Instructions
Prepare the base: In a mixing bowl, combine the graham cracker crumbs, shredded coconut, melted coconut oil, and honey (or maple syrup). Stir until the mixture is well combined and resembles wet sand.
Press the mixture evenly into the bottom of a lined 8x8 inch baking dish. Use a flat-bottomed glass to compact it firmly.
Make the filling: In a blender, combine ripe mango puree, coconut cream, honey (or agave syrup), lime juice, vanilla extract, and cornstarch if using. Blend until smooth and creamy.
Pour the mango filling over the chilled crust, smoothing the top with a spatula to create an even layer.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set.
Once set, lift the bars out of the pan using the parchment paper. Cut into squares or bars and serve chilled.
