Coconut mango bars with lime glaze
Recipe video above. I adore the combination of mangoes, coconut and lime is a no-fail combination, and here it is in handheld bar form. The contrast of the crispy base and crumbly coconutty topping sandwiching the juicy mango layer is so good! I also like the texture the oats add, that it's ...
Foto: RecipeTin Eats
Bahan-bahan
- 125 g / 1 stick unsalted butter ((Note 1 US conversion note))
- 1/2 cup caster/superfine white sugar ((regular/granulated also ok))
- 1 large egg
- 1 1/2 cups flour (, plain / all-purpose)
- 1 cup oats ((Note 2))
- 3/4 cup desiccated or finely shredded coconut (, unsweetened (not flakes, too big))
- 1/2 tsp baking powder
- 1/4 tsp cooking salt / kosher salt ((or 1/8 tsp table salt))
- 2 1/2 cups (400 g) mango slices (, 5mm/0.2" thin, 2 large-ish mangoes (Note 3))
- 1 1/2 tsp cornflour / cornstarch
- 2 tbsp white sugar ((don't skip this even if mangoes are sweet, Note 4))
- 3/4 cup soft icing sugar / powdered sugar ((Note 5))
- 1 tsp lime zest
- 3 tsp lime juice (, plus more as needed (1/4 tsp at a time))
- 1/4 tsp vanilla extract
Langkah-langkah
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Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8" lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.
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Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8" panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.
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Melt butter - Cut the butter into ~1.25cm/1/2" chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)
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Mix - Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.
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Base - Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.
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Mango filling (do this just before use) - Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.
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Assemble - Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.
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Bake for 30 minutes until the surface is light golden.
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Cool - Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).
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Lime glaze - Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it's a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.
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Serve - Cut into 12 squares (sensible) or 9 (greedy). Devour!
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (13% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| / 1 stick unsalted butter | 125 g | - | - |
| caster/superfine white sugar | 0.5 cup | - | - |
| egg | 1 large | - | - |
| flour | 0.5 cups | - | - |
| oats | 1 cup | - | - |
| desiccated or finely shredded coconut | 0.75 cup | - | - |
| baking powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| cooking salt / kosher salt | 0.25 tsp | - | - |
| 1 cups | - | - | |
| cornflour / cornstarch | 0.5 tsp | - | - |
| white sugar | 2 tbsp | - | - |
| soft icing sugar / powdered sugar | 0.75 cup | Rp 8.000/100g | Rp 14.220 |
| lime zest | 1 tsp | - | - |
| lime juice | 3 tsp | - | - |
| vanilla extract | 0.25 tsp | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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