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Whole Wheat Mango Coconut Bars #SundaySupper

Hi Everyone,

Today for #SundaySupper we are sharing with you tropical recipes.  I just love tropical recipes, mangoes, limes, papayas, coconut, mmmmm….  I could go on and on.  Since this past week I went to Napa for work, I thought before I left I would make my Husband a snack to take to work.  So I looked on my counter and I saw a fresh mango that I had to use before my trip.  I decided, why not make tropical bars with fresh mango and coconut?  One of my all time favorite combinations.  So I whipped it together and made it as healthy as I could without sacrificing the flavor.  So today I have for you whole wheat mango coconut bars.

These bars are lightly sweetened with the perfect balance of coconut with little bits of moist mango. I will admit the bars are super moist, but they are a little bit crumbly. To make them I used coconut oil, whole wheat pastry flour, brown sugar, fresh mango and toasted coconut. I have to ask you, have you ever used Trader Joe’s Organic Brown Sugar? That is what I used in the recipe and I have to say the stuff is thick and doesn’t break down well. I was just curious if you thought the same thing?

The hardest thing about this recipe is waiting for it to cool. I may not have waited as long as I should have. I couldn’t resist. The smell of them was amazing. My Husband kept saying are they done yet? They smell good. That’s what hard about cooking something that your excited about, waiting for it to cool.


Whole Wheat Mango Coconut Bars
Prep time
Cook time
Total time
A light, moist, whole wheat bar made with fresh mango and toasted coconut.
Recipe type: Bars
Cuisine: American
Serves: 24 bars
  • 1¾ cup whole wheat pastry flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ¾ cup coconut oil
  • 1¼ cups brown sugar, lightly packed
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1½ cups shredded coconut, toasted
  • 1 cup mango, peeled, chopped
  1. Preheat your oven to 350°F
  2. Lightly grease a 9" x 13" pan or add parchment paper
  3. In a medium bowl, add flour, salt and baking powder; mix until combined.
  4. In a large bowl, add coconut oil, and brown sugar, stir until the mixture is smooth. Add the eggs, vanilla extract and mix until well combined. Gently stir in the flour mixture.
  5. Fold in coconut and mango
  6. Spread the mixture evenly in the pan, and bake for 20 minutes, until they're light brown on the edges and top.
  7. Remove them from the oven and cool completely before cutting.
To make toasted coconut; add the coconut to a dry skillet. Over medium low heat, cook until lightly toasted, stirring constantly.
Nutrition Information
Serving size: 1 bar Calories: 148 Fat: 9 Carbohydrates: 18.9 Sugar: 11 Sodium: 99 Fiber: 2 Protein: 2 Cholesterol: 15

I am loving these little bars. They go great with a cup of milk or coffee.  I found the longer they sit the more moist they get. Be sure to check out what the rest of the crew made for tropical dishes.

Have a great day!



Tidbits and Pupus



Condiments and Sauces


Main Event

Delectable Delights

Tropical Foods and Drinks Sunday Supper

Wine Pairings

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