Mango and coconut · travel breakfast bake
Mango Lemon Bars With Coconut Crust Recipe
Mango is in the site name for a reason — we cook with it constantly. Natalia has leaned on coconut since we met on Koh Chang in 2014, and this bake puts both on one tray: coconut crust at 300°F until golden, then a 350°F mango-lemon custard for about twenty minutes until barely set. We reach for it when we want another travel-friendly breakfast treat beside our mango overnight oats jars.
How do you make mango lemon bars with coconut crust?
Press a coconut-butter crust into a parchment-lined 13×9-inch pan and bake at 300°F until golden. Blend mango, lemon juice, honey, eggs and vanilla, pour over the crust, then bake at 350°F about twenty minutes until almost set. Cool before cutting into bars.
What should you know before baking these bars?
Use ripe mango, line the pan with parchment, bake the coconut crust low and slow at 300°F, then finish the custard at 350°F until the centre barely wobbles. Chill leftovers promptly because the filling is egg-based. Cut once cool enough to lift cleanly from the pan.
- Mango + coconut — staples in our kitchen from curries to breakfast jars.
- Two-temperature bake — 300°F crust, then 350°F filling.
- Parchment lift — essential for clean cuts from a glass pan.
- Honey sweetness — no refined sugar in this formula.
- Travel breakfast — slice and pack beside mango overnight oats.
Mangoes family kitchen · mango and coconut
What is the mango lemon bar recipe?
Toast coconut flakes with butter and salt into a 13×9-inch crust at 300°F, then bake a blended mango, lemon, honey and egg custard on top at 350°F for about twenty minutes until almost set. Lemon zest and vanilla bean perfume the filling without extra sugar.
Ingredients
Coconut crust
- 1 3/4 cups coconut flakes
- 1/4 cup unsalted butter
- 1/8 teaspoon sea salt
Mango-lemon filling
- 3 large eggs
- 3/4 cup cubed ripe mango
- 1/3 cup lemon juice
- 1/3 cup honey
- 1 teaspoon maple syrup
- Pinch of salt
- 1 tablespoon butter
- 1 teaspoon lemon zest
- 1 vanilla bean, scraped
- Parchment paper for lining
Step-by-step method
- Line the pan. Heat the oven to 300°F (150°C). Line a 13×9-inch glass pan with parchment, leaving overhang on two sides for lifting.
- Press and bake the crust. Mix coconut flakes, butter and sea salt. Press firmly and evenly into the pan. Bake about 25 minutes until golden, then cool briefly while you make the filling.
- Blend the filling. Increase the oven to 350°F (175°C). Blend eggs, mango, lemon juice, honey, maple syrup, pinch of salt, butter, lemon zest and scraped vanilla until completely smooth.
- Bake until almost set. Pour the filling over the warm crust. Bake about 20 minutes until the edges are set and the centre still has a slight wobble. Cool at least 15 minutes, then lift out and cut into bars.
Why do we bake mango lemon bars with coconut crust?
We named the site after mango because it shows up in our kitchen constantly — salsas, smoothies, breakfast jars, and sweets. Coconut followed Natalia into everyday cooking after Koh Chang in 2014, and it still anchors fusion pots on our stove, including massaman curry.
These bars are our baked answer when we want something sliceable for travel mornings — a foil-wrapped cousin to the yogurt-and-mango jars in mango overnight oats. For a different lemon dessert, see Meyer lemon recipes. Fresh mango prep lives in mango avocado salsa; blender breakfasts in best mango smoothie recipes.
Coconut pantry questions route through coconut cream vs milk. The wider sweet archive sits in dessert recipes and the recipe index.
How should you store mango lemon bars?
Refrigerate cut bars in a covered container and use them within three to four days. The custard contains eggs, so chill promptly after baking and keep the pan covered in the refrigerator.
Is this recipe Victor-tested?
Not yet Victor-tested on this page. We are not adding a child taste verdict until we record a documented family batch on the road — the honey-lemon edge may read sharper to a nine-year-old palate than our mango overnight oats jars.
The people behind this recipe
Written by Oliver Mayerhoffer for Mangoes & Palm Trees, with editorial review by Natalia Mayerhoffer. Read our editorial policy for how first-hand kitchen notes and researched information are distinguished.
Sources and editorial method
Ingredient handling facts below support safe baking. The bake method is our family kitchen formula; external links ground mango and nutrition context.
FoodData Central
Ingredient nutrition benchmarks for mango and lemon.
Read FoodData CentralNutrition Source
General sweet-baked-goods context.
Read the Nutrition SourceMango
Botanical and culinary context for ripe mango.
Read the mango entryFrequently asked questions
What pan size do mango lemon bars with coconut crust need?
Our recipe uses a parchment-lined 13×9-inch glass pan. That depth gives a thin coconut crust and a set-but-creamy mango-lemon filling. A smaller pan makes thicker bars that need longer baking.
How do you know when mango lemon bars are done baking?
Pull the bars when the centre still has a slight wobble and the edges look set. They firm as they cool. Overbaking dries the custard; underbaking leaves a runny centre that will not slice cleanly.
How should you store mango lemon bars?
Refrigerate cut bars in a covered container and use them within three to four days because the filling contains eggs. Chill promptly after baking and serve cold or at cool room temperature.
