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
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
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
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
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
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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