Mango Bars or Squares

These Mango Bars are a riff on lemon bars, with a custardy topping that is packed with fresh mango – and lots of mango flavor.
A brief feature on our spotlight ingredients:
Mango – A favourite of mine since childhood. High in Vitamin C and A, this mega sweet summer-time fruit will help keep your immune system strong and your vision healthy.
Coconut – Not long ago, coconut was shunned for being extremely high in saturated fat. Even when I was a child some decade and a half ago, I was advised to minimally consume coconut products. Turns out the saturated fat in coconut is not at all like the saturated fat in butter. Coconut contains medium-chain triglycerides, which is a form of fat that is easier for the body to break down. Instead of being deposited into long term fatty storage, is transformed into fuel by the liver. Therefore, potentially helping you to burn calories! So, eat up on coconut, the dried version used here has all the benefits of coconut oil plus the fibre from the meat!
Let’s watch the step by step video of making Mango squares.

Now, you can easily customize this recipe to fit your diet such as vegan and gluten free.
Here is one of my favorite vegan, gluten free crust for preparing many desserts.
Crust Ingredients:
½ cup any of your favorite nuts, toasted* – almond, walnut or macadomia
¼ cup unsweetened shredded coconut, toasted**
A dash of cinnamon (optional)
7 Medjool dates

Making of Crust:
In a food processor fitted with an S-blade, chop toasted macadamia nuts, toasted shredded coconut, and cinnamon until a relatively fine crumb is achieved.
Add pitted Medjool dates and process until finely chopped and well combined. Test consistency by pressing mixture between fingers; if it holds it’s shape, it’s done!
Press crust mixture evenly into the bottom of the pan. Set aside.