Sweet and fresh Mango sandwich in a homemade creamy and butter shortbread crust, with bits and pieces of shredded coconut for an added tropical flavor. This Mango Shortbread Coconut Crumb Bar is a dessert that will make you want to hold on to Summer longer.  

What is Crumb Bars?

Crumb Bars are a pastry bar dessert that is topped with crumble toppings. The toppings could be anything from the same crust that is used as the base crust, to a mix of dough, sugar and nuts to make a crumble topping. The dough is crumbled on top, thus the name “Crumble Bars”. The key thing is to crumble something on top.

I love crumb bars. I like making them, eating them, sharing them and sometimes I like keeping them to myself to enjoy. Crumb bars so easy to make, and quite versatile and flexible. Once you get a a great base crust recipe, you will be on the roll making them, just like what I am doing. 

So far I had made 7 variations already, all using the same base crust as inspirations. From strawberry, blueberry, pina colada, peach, apple and apricot. I had been meaning to add Mango in my collection but I often run out of time. So this year, I am making sure I have this done among the many other Summer desserts on my to do list. One delicious item to check-off my Summer baking list.

Variations

• Blueberry Crumb Bar
• Pina Colada Crumb Bar
• Strawberry Crumb Bar
• Caramel Apple Crumb Bar
• Vegan Blueberry Lemon Crumb Bar
• Vegan Pina Colada Crumb Bar
• Apricot Shortbread Oat Crumb Bar

I can assure You that this shortbread oat crumb bar is absolutely delicious, and it has been tested several times. All you need to do in your end is to make it and enjoy every bite of it. I had this tested over and over again, and every time they turned out amazing, I’ve never had anyone tried it and not liked it. It was always a hit, gone too fast.

This crumb bar uses a shortbread coconut base and crumbled shortbread toppings. It uses very simple ingredients that are easy to find and few steps that are easy to follow. Just like making a shortbread cookie.

How to Make Shortbread Crust

Making this crumb bar is a two parts process. First is the making of the crust which in this case is a shortbread coconut crust. This is just like making a shortbread dough, the only difference is that we are adding a small amount of shredded coconut for added texture. The main ingredients are all-purpose flour, sugar, butter and shredded coconut. Simply process all the ingredients for the crust (except the shredded coconut) in a food processor, then add the shredded coconut at the end then pulse 3- 4 times just to combine.

How to Make Mango Pie Filling?

I used my homemade Mango Filling to make this crumb bar. A very easy and simple 3 ingredients recipe that you can make it about 15 minutes, that fast.

The filling on the other hand was made from only fresh sweet Mango. The secret of the filling is in using half homemade Mango pie filling and half fresh diced Mango. Although You can work with just all homemade pie filling (or or pure fresh Mango) the diced fresh Mango adds a nice texture to the bar. You get a combination of sweet soft cooked Mango and a slightly firm slices of Mango, it’s crazy delicious and amazing.

• The key to making a fruit filling is to choose a fruit that is ripe but is still firm in texture. This is key because a firm ripe fruit will not easily breakdown when cooked with sugar and cornstarch. So so not use any overripe fruit when making a fruit filling.
• Another thing to remember is to make sure to chill the filling to allow the consistency to thicken. I like to make my filling 1 day ahead. Keep it in the refrigerator until ready to use
• The amount of sugar could vary slightly depending on how sweet the fruit you are using. The sweeter the fruit, the less sugar is needed. You can adjust as necessary, start with the minimum suggested in the recipe
• Last but not the least, although the filling is think,. I make it a point to strain the filling to remove excess sauce. Often times, the longer the filling sit in the refrigerator, you will notice small amount of juice/water forming on top. A watery filling could make the crust soggy.

The Taste

I can only say good things about this bar, because it is the truth. This bar taste good inside and outside. The crust and crumbs are so buttery and creamy. The filling is mouthwatering, smooth, soft and is oozing with real Mango. This is one bar that 1 piece is not enough, You will want more. The good news is (or maybe not?), this is a small batch so You are going to be forced to stop, Your limit is 6 pieces. Sometimes, dessert this good should be consumed in small portion. But You want to make a bigger batch, simply double the recipe. This is not a very strict recipe and a plenty of room for adjustment without the risk of disaster end result.

Can I Make Mango Shortbread Coconut Crumb Bar Ahead of Time?

You’ll be happy to hear that the answer is Yes 🙂 In fact I prefer making this a day ahead to give the crust the time to get chilled. Not only that you get a clean cut and you avoid the bars for falling apart, it also makes the crust properly chilled. Bake and let it cool completely then wrap in a aluminum foil then put it in a ziplock bag then refrigerate overnight. Now, if you cannot wait that long, I can’t blame you. This bar smells wonderful as soon as it reach the almost end of the baking time. Just make sure to have it complete cooled and refrigerate at least 30 minutes, it’s worth the wait trust me, You won’t regret it. 

Crust & Topping Ingredients:

• 3/4 cups All-Purpose Flour
• 6 tablespoon unsalted COLD Butter, cubed
• 1/4 cup Granulated Sugar
• 1/8 teaspoon Salt
• 1/4 cup Rolled Oats
• 3 tablespoon Shredded Coconut (Divided: 2 tbsp for the crust and 1 tbsp for topping)

Filling Ingredients:

• 1/2 cup Mango Filling – extra juice drain
• 1/2 Fresh Mango – diced

Note:  Double the recipe for a bigger batch and bake in 8 x 8-inch pan. Start with the suggested 350F at 35-45 minutes time and adjust baking time as needed.

Instructions:

1. Preheat oven to 350°F. Spray with oil and line a 5×5 -inch or 6-inch square baking pan with aluminum foil or parchment paper. Make sure to leave some overhang for easy removal. Set aside.
2. Make the Mango Filling:  Get the FULL RECIPE HERE. This can be made 3-5 days ahead of time. Keep refrigerated until ready to use.
3. Make the Crust: In a large mixing bowl, mix together the flour, sugar, and salt. Cut the butter into pieces and add it to the mixture. Using a mixer or a food processor, beat/mix on low-speed until you have coarse crumbs. Add the oats and shredded coconut and pulse about 30 seconds or until fully incorporated, but still visible. I like to add it last so that it doesn’t get too fine. Pick a small portion and try to compress it using your hands. The mixture should clump.If it is still too loose, continue mixing until it reached the clumping texture.
4. Chill the Crust: Divide the dough crust into 2. Press 1/2 portion into the pan, firmly press it down into an even layer. Put in the freezer for at least 15 minutes to harden the crust before baking. Reserve remaining 1/2 portion of the dough mixture for topping, keep refrigerate.
   • Alternatively, You can store the crust (without the filling) it in the refrigerator or freezer until you are ready to complete the baking process on the day that you want to serve the dessert. Cover with aluminum foil or plastic wrap and put in a ziplock bag. No need to thaw when ready to bake again.
5. Add the Filling & Toppings: Spread the Mango filling mixture over the pre-baked dough pressed into the pan. Add fresh diced or sliced Mango. Sprinkle remaining shredded coconut then cover with the remaining portion of the dough crust. Lightly press the top so it sticks to the filling.
7. Bake: Bake at 350°F for 35 minutes positioned in the lower rack. Then move in the center rack and bake another 10 minutes or until lightly golden brown on the top and the juices are bubbling.
8. Cool: Remove from the oven and transfer to a wire rack to cool. Let cool completely before slicing. Chill in the refrigerator at least 30 minutes to allow the crust to harden. This will prevent breaking the bars when slicing it. If you have time, it is recommended to make it 1 day ahead.

Makes  4 – 6 bars for small batch (5 x 5-square pan)

Featured Posts:

• Blueberry Crumb Bar
• Pina Colada Crumb Bar
• Strawberry Crumb Bar
• Caramel Apple Crumb Bar
• Vegan Blueberry Lemon Crumb Bar
• Vegan Pina Colada Crumb Bar
• Apricot Shortbread Oat Crumb Bar
• Peach Shortbread Oat Crumb Bar

Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.

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