Go Back

Mango Coconut Key Lime Bars

Experience the tropical joy of Mango Coconut Key Lime Bars with a buttery crust, creamy coconut layer, and vibrant mango topping, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours 40 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups digestive biscuits or graham cracker crumbs McVitie's Digestive Biscuits are preferred for their buttery flavor.
  • 1/2 cup unsalted butter, melted Room temperature will help it mix better.
  • 2 tablespoons sugar Just a little sweetness for the crust.
Coconut Cream Layer Ingredients
  • 1 1/2 cups cream cheese, softened Bring to room temperature for easy blending.
  • 1 cup coconut cream Scoop out the thick part from a can of full-fat coconut milk.
  • 1/2 cup powdered sugar To sweeten the coconut cream layer.
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended.
  • 1 cup whipped cream or whipped topping For a light, airy texture.
Mango Key Lime Topping Ingredients
  • 1 1/2 cups fresh mango puree Fresh is always best; can use frozen if out of season.
  • 1/4 cup key lime juice Freshly squeezed gives the best flavor.
  • 1/4 cup sugar For the mango topping.
  • 2 teaspoons cornstarch Helps thicken the mango layer.
  • 2 tablespoons water To mix with the cornstarch into a slurry.
Garnish (Optional)
  • to taste lime slices, shredded coconut, and mango cubes For a beautiful finish to your bars.

Method
 

Preparation of Crust
  1. Preheat the oven to 350°F (175°C). In a mixing bowl, combine the digestive biscuit crumbs, melted butter, and sugar. Stir until it resembles wet sand.
  2. Press the mixture firmly into the bottom of a lined 8×8-inch pan using a spoon or flat glass to create an even layer.
  3. Bake for 8-10 minutes, then allow to cool completely.
Making Coconut Cream Layer
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar and vanilla extract, mixing until fully combined.
  3. Carefully add the coconut cream and continue mixing until creamy.
  4. Fold in the whipped cream gently to retain a light texture, then spread evenly over the cooled crust and refrigerate.
Prepare Mango Key Lime Topping
  1. In a saucepan over medium heat, combine mango puree, key lime juice, and sugar. Stir to combine.
  2. In a small bowl, mix cornstarch and water to form a slurry. Add this to the saucepan and cook, stirring continuously until thickened, about 3-5 minutes.
  3. Once thickened, remove from heat and allow to cool slightly.
Assemble and Chill
  1. Pour and spread the mango topping evenly over the chilled coconut layer. Smooth the surface without disturbing the layer beneath.
  2. Place the pan in the refrigerator and chill for at least 4 hours or until fully set.
Slice and Serve
  1. Lift the bars out of the pan using the parchment lining.
  2. Cut into squares with a sharp knife and garnish with lime slices, shredded coconut, or mango cubes before serving.

Notes

Use parchment paper for easy lifting and slicing. These bars can be made ahead of time and stored in the fridge.