A little bit like a lemon bar, a lot bit irresistible, these easy little coconut-cookie crusted custard bars are bright and sweet, with a kiss of bitter tequila and salt to wash these dudes down. Yup! We took your traditional lemon bar and made it a Mango Margarita Limeade Bar. And your life is 'bout to get 829x better because of this insanely glorious little dessert.
For garnish, I tucked tiny little cutouts of fresh mango (made with this cookie cutter set right here) a smidge of passion fruit. A sprinkling of chia seeds.
But don't box these babies in. There are too many delicious ways to top 'em.
Dollop them with whipped cream and serve as Mango Custard Cake, after an elegant meal of elegantness.
Sprinkle them with powdered sugar, as you would a lemon bar.
Or a layer of toasted coconut and fresh fruit would taste lovely, too.
Whatever you do, keep in mind that garnishes need to be tenderly applies. The topping here is soft and does not stand up well to stacking or flapping. Or whatever you might do to a bar when toting it, sharing it, or decorating it's little head off.
And, my goodness! If you're not feeling overly inclined to mango today, use frozen peaches and make Peaches and Cream Bars with Peach Schnapps (on an almond cookie crust? AREYOUKIDDINGMEDELICIOUS)
Or go for a frozen Tropical Fruit Mix, frozen pina colada concentrate and rum. I have not tried this flavor combo yet, but can already tell you: we must.
And, of course, if you don't feel like being boozy, you can always keep the cocktail out of your custard. Switch in a splash of cream, instead. And no one will be none the wiser.
Except for you. Because you, my Mango Bar making friend, are the wisest (and cutest) of all.
Mango Margarita Limeade Bars
12 bars | 60 mins
- 9 oz toasted coconut cookies (I used Trader Joe's)
- 1/2 cup butter, melted
- 2 1/2 cups powdered sugar + (1/4 cup for garnish, optional)
- 4 eggs
- 2/3 cup frozen mango
- 1/4 cup limeade concentrate
- 1/4 cup tequila
- 3/4 teaspoon sea salt
- 1 fresh ripe mango, sliced (optional)
- 1 passion fruit (optional)
Heat oven to 350ºF.
In a food processor, pulse together cookies, butter and 1/2 cup powdered sugar until crumbs form. Press into a parchment-lined baking dish. Bake for 10 minutes.
In a blender or food processor. puree together eggs, mango, limeade, tequila, sea salt and 2 cups powdered sugar. Pour on top of crust. Bake for 45-55 minutes more, until the center of the bars have set.
Cool completely before sprinkling with powdered sugar, or garnished with mango cutouts, passion fruit or a dollop of whipped cream. Enjoy!