This summer has been one of my busiest (and most transformative) yet. A week post-Penn graduation, I set off for a long-awaited, month-long adventure to Singapore, Bangkok, Tokyo, Kyoto, Osaka, and China to explore parts of Asia I never had before and to reunite with friends and family. A day after arriving back to the States, I was sitting at orientation for my MD-MPH program, and after six weeks of MPH courses, I am now two weeks into medical school. As a result, Pancake Yancake has been uncharacteristically quiet this summer, a realization that prompted me to make this post! Mid-summer means mango madness for one of my classmates who has a mini grove in her backyard. Self-dubbed “a(mango) prime,” this classmate brought fresh mangos to share almost everyday of mango season, and thus mangos have largely defined my Miami foodie experience so far. So as a shout-out to a(mango) prime, I present to you…
Mango Lime Bars with Coconut Crust
Makes ~16 servings
- 2 cups (140g) unsweetened coconut flakes
- 4 tbsp butter, softened
- 2 cups mango (420g or ~1½ mangos), diced
- 1 tbsp water
- ⅔ cup + 1 tbsp sugar, divided
- 4 eggs
- ¼ cup lime juice (~2 limes)
- ½ cup (60g) flour
- Line a 9″ x 9″ baking pan with parchment paper. In the pan, use your hands to thoroughly mix together the coconut flakes and butter. Firmly press the mixture into an even layer. Bake at 325°F for 15 min or till golden.
- Combine mango, water, and 1 tbsp sugar in a medium saucepan. Let the mixture simmer over medium low heat for 10 minutes. Remove from heat and let cool. Puree in a blender till smooth.
- In a large bowl, whisk together eggs and ⅔ cup sugar. Whisk in pureed mango and lime juice. Gradually whisk in flour and pass mixture through a sieve.
- Pour mixture over the coconut crust. Bake at 325°F for 30 min or till set. Let cool and refrigerate at least 2 hours before cutting.