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No-Bake Mango Coconut Bars

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A refreshing no-bake dessert featuring layers of sweet mango puree and creamy coconut filling nestled in a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 2 cups crushed graham crackers
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup melted butter
  • 1 can (14 oz) coconut cream
  • 1/2 cup sweetened condensed milk
  • 1 cup mango puree
  • 1 cup whipped cream or whipped topping
  • Fresh mango slices for garnish

Instructions

  1. Prepare the Graham Cracker Crust: In a mixing bowl, combine the crushed graham crackers, shredded coconut, and melted butter. Mix them well and then press the mixture firmly into the bottom of a square baking dish to form a sturdy crust.
  2. Combine Coconut Filling Ingredients: In another bowl, mix the coconut cream and sweetened condensed milk until they’re perfectly blended. Gently fold in the whipped cream, creating a light and airy mixture.
  3. Layer the Coconut Mixture Over Crust: Spread half of the coconut mixture evenly over the prepared graham cracker crust.
  4. Add a Tropical Mango Puree Layer: Generously layer the mango puree over the coconut filling.
  5. Top Off with Remaining Coconut Mixture: Pour the remaining coconut mixture on top of the mango layer, smoothing it out until it’s nice and even.
  6. Chill Until Set: Cover your baking dish and refrigerate for at least 4 hours, or until set.
  7. Cut and Garnish: Once set, cut into bars and garnish each piece with fresh mango slices.

Notes

Bars can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to a month. For a twist, consider adding lime juice or using other fruit purees.

Nutrition

Find it online: https://doughgirlbylea.com/no-bake-mango-coconut-bars/

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