Mangoes might be one of my favorite fruits. Definitely in my top 5 favorite fruits. I try to buy local when I can, but unfortunately, Canada isn’t known for its mango farms! We bought several recently and I realized that many were going to spoil before I had a chance to eat them and thus, these mango bars were born!

The mango filling in these bars is almost entirely sweetened with just the mango, with only a tablespoon of honey added. Honestly, you could easily go without the added honey, I was just looking to make these bars a bit ‘extra’. The crust is mainly a combination of coconut flour, coconut flakes and lime zest. The coconut and lime go PERFECTLY with the mango filling. These are truly a magical combination of tropical flavors.

This recipe is also very easy to make! Unlike other fruity bar recipes, you don’t need to wait for these to fully cool down to set! They are easier to cut if you given them an hour of cooling at room temperature, but if you don’t mind the filling being slightly warm and jiggly, then have at it!

What do You need to make these healthy mango bars?

• Honey
• Coconut oil – we use Nutiva
• Eggs
• Vanilla
• Coconut flour – we use Bob’s Redmill
• Tapioca flour – we use Bob’s Redmill
• Sea salt
• Lime zest
• Unsweetened, shredded coconut – we typically buy ours in bulk from Bulk Barn
• Fresh mango – we get ours from Farm Boy

Looking for more fruity dessert recipes?

• The best gluten-free lemon curd cake
• Easy lemon shortbread bars
• Quick & easy vegan peach cobbler

Ingredients:

• Crust:
  
  • 1/2 cup of honey
  • 12 tablespoons of coconut oil, room temperature *Note: if your coconut oil is liquid at room temperature, measure it out and pop it in the fridge for 10 minutes before using
  • 2 eggs – room temperature
  • 1 teaspoon of vanilla
  • 1 cup of coconut flour
  • 2/3 cup of tapioca flour
  • 1/2 teaspoon of sea salt
  • zest of 1 lime
• Mango filling:
  • 2 fresh mangoes, peeled and cut into chunks
  • 1 tablespoon of honey
  • 1/4 teaspoon of sea salt
  • 1 tablespoon of tapioca flour

Instructions:

Step 3:

While the crust bakes, place your mango chunks in a blender or food processor and pulse until the entire mixture is mostly blended and liquid. Then, mix the mango in a pot with the remaining filing ingredients. Place the pot on medium heat, stirring occasionally until the mixture is bubbling and has thickened.

Step 4:

Remove the crust from the oven, and pour the mango filling over top of it. Place the baking pan back into the oven for another 20 minutes, or until the filling is just set. Allow the bars to cool for at least 10 minutes before cutting. For easier cutting, wait 1 hour.

Notes:

1. The bars will keep in the refrigerator for up to 5 days.

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