Best 3 Toasted Coconut Mango Bars Recipes

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Indulge your taste buds with a tropical getaway, as we present a delectable duo of toasted coconut mango bars and a refreshing mango coconut smoothie. These culinary delights are a harmonious blend of sweet, tangy, and creamy flavors, capturing the essence of a tropical paradise. Picture layers of golden-brown coconut shortbread crust, luscious mango filling, and a sprinkling of toasted coconut flakes, all coming together to create a symphony of textures and flavors. The mango coconut smoothie, on the other hand, is a creamy delight, featuring fresh mangoes, coconut milk, and a hint of lime, providing a refreshing and invigorating start to your day or a delightful treat to cool down on a warm afternoon. Get ready to embark on a culinary journey that will transport your senses to a tropical oasis.

Here are our top 3 tried and tested recipes!

COCONUT-MANGO SLAW



Coconut-Mango Slaw image

Cole slaw gets a tropical upgrade! Sliced mango, fresh lime juice, and sweet coconut milk are added to a bag of store-bought cole slaw mix for a light and bright take on slaw.

Provided by Food Network Kitchen

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 3/4 cup canned coconut milk with the juice of 3 limes. Add one 14-ounce bag coleslaw mix, 1 mango (cut into matchsticks) and 1 cup chopped roasted salted peanuts; toss and season with salt and pepper.

MANGO TART WITH COCONUT CRUST



Mango Tart with Coconut Crust image

Categories     Milk/Cream     Food Processor     Mixer     Fruit     Dessert     Bake     Lime     Coconut     Mango     Spring     Chill     Gourmet     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 14

For crust
1/2 cup sweetened flaked coconut (1 3/4 ounce)
3/4 cup all-purpose flour
7 tablespoons cold unsalted butter, cut into bits
1/3 cup confectioners sugar
1/4 teaspoon salt
For filling
2 1/2 cups chopped ripe mango (from two 1-pound mangoes) plus 1 1/2 cups diced (1/3-inch) firm-ripe mango (from one 1-pound mango)
3 tablespoons granulated sugar
2 tablespoons fresh lime juice
1 teaspoon unflavored gelatin (from 1 envelope)
1/3 cup well-chilled heavy cream
Special Equipment
a 9-inch round fluted tart pan (1 inch deep) with a removable bottom

Steps:

  • Toast coconut for crust:
  • Preheat oven to 350°F.
  • Spread coconut in an even layer in a pie plate and toast in middle of oven, stirring occasionally, until golden, 10 to 12 minutes. (Leave oven on for baking crust.) Cool coconut to room temperature, about 10 minutes.
  • Make crust:
  • Pulse together flour, coconut, butter, confectioners sugar, and salt in a food processor until dough just begins to form a ball. Press dough onto bottom and up side of tart pan with floured fingers, then freeze until firm, about 10 minutes. Bake in pan on a baking sheet in middle of oven until golden, about 25 minutes, then cool completely in pan on a rack.
  • Prepare filling while crust bakes:
  • Purée chopped mango (2 1/2 cups) with sugar, lime juice, and a pinch of salt in a food processor until smooth, about 1 minute. Sprinkle gelatin over 1/4 cup purée in a heatproof bowl and let stand to soften 1 minute. Set bowl over a saucepan of simmering water and stir until gelatin is dissolved. Remove bowl from heat and stir in remaining purée.
  • Beat cream in a large bowl with an electric mixer until it just holds stiff peaks, then fold in purée. Set bowl with filling in a larger bowl of ice and cold water and chill, stirring occasionally, until thickened, 1 to 1 1/2 hours.
  • Assemble tart:
  • Remove side of tart pan and spoon filling into crust, smoothing top. Chill, loosely covered, until filling is set, at least 8 hours. Before serving, let stand at room temperature at least 15 minutes but no longer than 30, then scatter diced mango over top of tart, leaving a 2-inch border around edge.

MANGO PIE WITH COCONUT CRUST



Mango Pie with Coconut Crust image

This was the first pie I created myself. Mangoes are one of my favorite fruits, and they deserve to be represented in a pie. Of course, everything is better with coconut. -Jennifer Worrell, Niles, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 13

2-1/2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup cold butter, cubed
2/3 to 3/4 cup ice water
5 cups sliced peeled mangoes (about 4 large)
2 tablespoons dark rum or orange juice
1/3 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
Dash white pepper
1/8 teaspoon salt
1/3 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or overnight., Preheat oven to 400°. In a large bowl, toss mangoes with rum. In a small bowl, mix sugar, tapioca, spices and salt. Gently stir into fruit mixture; let stand 15 minutes., Sprinkle the coconut on a lightly floured surface. Place one half of dough on coconut; roll dough to a 1/8-in.-thick circle. Transfer to a 9-in. pie plate, coconut side down. Trim pastry even with rim. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge., Bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Nutrition Facts : Calories 414 calories, Fat 17g fat (11g saturated fat), Cholesterol 40mg cholesterol, Sodium 305mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 3g fiber), Protein 5g protein.

Tips:

  • Use unsweetened coconut flakes to control the sweetness level of the bars.
  • Toast the coconut flakes in a skillet over medium heat, stirring constantly, for 3-4 minutes or until golden brown.
  • Use fresh, ripe mangoes for the best flavor. You can also use frozen or canned mangoes in a pinch.
  • If you don't have a food processor, you can chop the mangoes and nuts by hand.
  • Press the mixture firmly into the prepared pan to ensure the bars hold together well.
  • Chill the bars for at least 4 hours or overnight before cutting and serving.
  • Store the bars in an airtight container in the refrigerator for up to 1 week.

Conclusion:

These Toasted Coconut Mango Bars are a delicious and refreshing treat that is perfect for any occasion. They are easy to make and can be customized to your liking. Whether you are serving them at a party or enjoying them as a snack, these bars are sure to be a hit. So next time you are looking for a sweet and tropical treat, give these Toasted Coconut Mango Bars a try!

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