Mango Coconut Cream Bars
Mango Coconut Cream Bars are delightful treats that combine the tropical flavors of ripe mango and creamy coconut into easy-to-make bars, perfect for enjoying on a sunny afternoon.
Ingredients
- 1 ½ cups mango puree (fresh or canned)
- 1 cup coconut cream
- ½ cup granulated sugar
- 2 tbsp gelatin (or vegan alternative)
- 3 tbsp water (to dissolve gelatin)
- 1 cup crushed graham crackers (or a gluten-free option)
- ½ cup butter (melted)
- ½ cup shredded coconut (sweetened or unsweetened)
- ¼ tsp salt
Instructions
- Prepare the crust: In a medium bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are fully coated, then press firmly into the bottom of an 8x8-inch baking dish lined with parchment paper.
- Make the filling: In another bowl, whip together the mango puree, coconut cream, granulated sugar, salt, and the prepared gelatin mixture until smooth.
- Combine the layers: Pour the mango mixture evenly over the prepared crust and tap lightly on the counter to release any air bubbles.
- Chill: Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours or overnight for best results.
- Cut and serve: Once set, remove from the dish and cut into squares.
Notes
Use ripe mangoes for best flavor. These bars can be stored in an airtight container in the fridge for a week or frozen for up to three months.