If you’re craving a taste of the tropics, these Tropical Mango Bars are just what you need! With a buttery, nutty crust and a creamy mango pudding filling, these bars are packed with flavors reminiscent of a sunny island getaway. The sweet mango combined with rich coconut milk and the crunch of macadamia nuts creates an unforgettable dessert that’s both refreshing and indulgent. Perfect for gatherings, picnics, or a treat for yourself, these mango bars are sure to impress!
Ingredients
Crust
- 4 oz unsalted butter, at room temperature (113 g)
- 1/4 cup granulated sugar (50 g)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (135 g)
- 1/2 cup macadamia nuts, ground in a food processor (68 g)
- 1/8 teaspoon kosher salt
Mango Pudding Filling
- 1 cup mango purée (280 g) (fresh or canned; see notes below)
- 1/2 cup granulated sugar (100 g)
- 1/4 teaspoon kosher salt
- 1 can full-fat coconut milk (13.5 oz, 400 ml)
- 2 packets of gelatin powder (14 g)
- 1/8 teaspoon vanilla extract
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Place a piece of parchment paper in an 8×8-inch baking pan, ensuring there’s extra paper hanging over the edges for easy lifting later.
- In a medium bowl, cream the softened butter and granulated sugar together until light and fluffy. Mix in the vanilla extract.
- Add the flour, ground macadamia nuts, and salt. Stir the ingredients until the dough begins to form, taking on a soft, slightly crumbly consistency.
- Press the dough evenly into the prepared baking pan to form a smooth crust.
- Bake for 15-18 minutes, or until the crust is lightly golden. Take it out of the oven and allow it to cool as you prepare the filling.
Step 2: Make the Mango Pudding Filling
- In a small saucepan, combine the mango purée, sugar, and salt. Stir over low heat until the sugar dissolves, but do not let it come to a boil.
- In a separate small bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for a few minutes to bloom.
- Add the coconut milk to the mango mixture, stirring well. Then, add the bloomed gelatin and continue stirring until the gelatin fully dissolves and the mixture is smooth.
- Remove the saucepan from heat and stir in the vanilla extract.
Step 3: Assemble the Mango Bars
- Pour the mango pudding filling over the cooled crust, spreading it evenly.
- Allow the bars to cool at room temperature for about 30 minutes, then transfer them to the refrigerator to set for at least 2 hours, or until firm.
Step 4: Slice and Serve
- Once the filling has set, use the parchment paper overhang to lift the bars from the pan.
- Cut into squares and serve chilled. Garnish with extra macadamia nuts or a sprinkle of shredded coconut for a tropical flair if desired.
Conclusion:
These Tropical Mango Bars are a delicious escape to paradise in every bite! The buttery macadamia crust pairs perfectly with the smooth, creamy mango filling for a dessert that’s both flavorful and refreshing. These bars make an excellent treat for any occasion, transporting you straight to a tropical island with each taste.