Can I use frozen mango instead of fresh?

While fresh mango provides the best texture and flavor, you can use frozen mango in a pinch. Thaw completely and drain well before using, and you might need to add an extra 1/2 teaspoon of cornflour to account for the extra moisture.

My mangoes aren't very ripe. Will they still work?

Ideally, you want ripe, sweet mangoes for this recipe. If yours aren't quite there yet, you can add an extra tablespoon of sugar to the filling and let the mango sit with the sugar for about 10 minutes before assembling (but not longer, to avoid excess liquid).

Can I make these bars gluten-free?

Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend and make sure your oats are certified gluten-free. The texture might be slightly different, but they'll still be delicious.

Do I really need the lime glaze?

While the bars are tasty without it, the lime glaze really takes them to another level by adding a tangy contrast to the sweet mango and coconut. If you're not a fan of lime, you could try an orange or lemon glaze instead, or a simple vanilla icing.

Coconut Mango Bars with Lime Glaze Recipe

Description

These coconut mango bars with a zesty lime glaze feature a golden coconut-oat crumble base, a jammy mango filling, and a tangy citrus drizzle. Perfect for tropical dessert lovers, these bars are easy to make and deliciously refreshing, with a lightly crisp texture and vibrant fruit flavor.

Ingredients

Units Scale

Coconut Crumble Base & Topping:

125g / 1 stick unsalted butter
1/2 cup caster/superfine white sugar (or regular/granulated sugar)
1 large egg
1 1/2 cups plain/all-purpose flour
1 cup rolled oats
3/4 cup desiccated or finely shredded coconut (unsweetened, not flakes)
1/2 tsp baking powder
1/4 tsp cooking salt / kosher salt (or 1/8 tsp table salt)

Mango Filling:

2 1/2 cups (400g) mango slices, 5mm/0.2″ thin (about 2 large mangoes)
1 1/2 tsp cornflour/cornstarch
2 tbsp white sugar

Lime Glaze (optional – but highly recommended):

3/4 cup soft icing sugar / powdered sugar
1 tsp lime zest
3 tsp lime juice, plus more as needed (1/4 tsp at a time)
1/4 tsp vanilla extract

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Instructions

Prepare Pan & Preheat Oven – Preheat oven to 180°C/350°F (160°C fan-forced). Grease and line a 20cm/8″ pan with parchment baking paper, ensuring an overhang for easy removal.
Melt Butter – Cut the butter into approximately 1.25cm/1/2″ chunks and melt in a microwave-safe bowl or saucepan. Let it cool slightly.
Mix Base Ingredients – Add sugar to the melted butter and mix with a wooden spoon. Stir in the egg until the mixture is smooth, then add flour, oats, coconut, baking powder, and salt. Mix until you no longer see flour.
Form Base – Measure 1 3/4 cups (packed) of the mixture and press evenly into the lined pan to form the base. Reserve remaining mixture for topping.
Mix Mango Filling – Just before assembling, place mango slices in a bowl. Sprinkle over sugar and cornflour, and use your hands to gently toss until the fruit is evenly coated.
Assemble Bars – Spread the mango mixture evenly over the base. Crumble the reserved coconut mixture over the mango filling, leaving some spots of mango exposed.
Bake – Bake for 30 minutes, or until the top is light golden brown.
Cool Completely – Allow the pan to cool fully for about 2 hours before removing the slab using the parchment overhang. (For quicker cooling: 30 minutes at room temperature then 30 minutes in the fridge.)
Make Lime Glaze – In a medium bowl, mix together icing sugar, lime zest, lime juice, and vanilla. Add extra lime juice in 1/4 tsp increments as needed, until you reach a honey-like consistency.
Drizzle & Serve – Drizzle glaze randomly over the cooled bars. Let sit for 10 minutes to set. Cut into 12 squares (or 9 larger pieces) and enjoy!

Notes

Use SOFT icing sugar for the glaze—avoid hard-setting pure icing sugar.
Store bars in the refrigerator for up to 5 days. Best texture is within first 2 days.
Not suitable for freezing.
Choose ripe, flavorful mango varieties for best taste.
Only toss mango with sugar and starch immediately before use to prevent excess juice.
Oats should be regular rolled oats, not steel cut or quick-cooking.
Ensure melted butter is not too hot before mixing in egg.
Glaze is optional, but highly recommended for flavor contrast.

Nutrition

Serving Size: 1 bar (1/12 batch)
Calories: 219
Sugar: 17g
Sodium: 75mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 2.5g
Cholesterol: 32mg