Mango Coconut Bars
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5 from 1 vote

Mango Coconut Bars

Mangoes can vary in sweetness, so taste the filling and add more honey if desired, though a touch of sour complements the full recipe nicely. Chill bars overnight for best texture.   
Course: Dessert
Cuisine: American
Keyword: coconut, mango, summer 2019
Servings: 12 bars
Calories: 365kcal
Author: Genevieve Doll




  • 2 cups almond flour
  • 8 medjool dates pitted and chopped
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¾ teaspoon salt


  • 1 (13.5 ounce) can full-fat coconut-milk chilled overnight (do not shake)
  • 3 cups chopped mango about 2 medium sized fruits
  • 2 tablespoons coconut oil
  • 1 tablespoon raw honey

Shredded coconut for garnish


    • Grease an 8x8-inch baking dish with coconut oil. Combine all crust ingredients in a food
      processor. Blend until mixture is crumbly and easily holds together when pressed.
    • Add crust to baking dish, and press firmly into an even layer. Chill in fridge while making filling. Wash food processor.
    • Remove lid from coconut milk. Carefully scoop cream into food processor, leaving liquid in can. Reserve coconut liquid for another use, such as a smoothie.
    • Add mango, coconut oil and honey to coconut cream.
    • Whip 3–4 minutes, until thick and creamy. Texture should be similar to a custard or pudding.
    • Spread evenly over crust, and garnish with coconut. Freeze bars for two hours before slicing into squares. Let soften a bit before serving.


    Calories: 365kcal