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.
- 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
- Preheat your oven to 350°F
- Lightly grease a 9" x 13" pan or add parchment paper
- In a medium bowl, add flour, salt and baking powder; mix until combined.
- 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.
- Fold in coconut and mango
- Spread the mixture evenly in the pan, and bake for 20 minutes, until they're light brown on the edges and top.
- Remove them from the oven and cool completely before cutting.
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!
Toodles,
Jennifer
Tidbits and Pupus
- Chicken and Lemongrass Sugarcane Skewers by Jane’s Adventures in Dinner
- Coconut crusted Tofu with Spicy Mango Cucumber Topping by Soni’s Food
- Larp (Laos chicken salad) by Caroline’s Cooking
Breakfast
- Midwest Style Loco Moco by Our Good Life
- Tropical Sunrise Fruit Salad with Coconut Chia Cream by Cupcakes & Kale Chips
Companions
- Caribbean Black Beans with Rice by A Day in the Life on the Farm
Condiments and Sauces
- Mango Jam by Brunch with Joy
- Thai Sweet Chili Sauce by Magnolia Days
Coolers
- Cilantro Margarita by An Appealing Plan
- Coconut Mojito by Flour On My Face
- Pineapple Upside Down Cake Cocktail by Hezzi-D’s Books and Cooks
- Strawberry Lava Flow by Nosh My Way
Main Event
- Bali Spicy Grilled Fish – Ikan Bakar Jimbaran by Food Lust People Love
- Crockpot Hawaiian Pulled Pork by Fantastical Sharing of Recipes
- Grilled Jerk Shrimp Roll with Tropical Fruit Slaw by Food Done Light
- Grilled Swordfish with Pineapple Salsa by Cooking Chat
- Kalua Pig by Palatable Pastime
- Mango Barbecued Pork Chops by A Kitchen Hoor’s Adventures
- Mango Lime Fajitas by Curious Cuisiniere
- Pineapple Pork by Basic N Delicious
- Pineapple, Prosciutto and Arugula Pizza by Family Foodie
- Catibias o Cativias (Dominican Yucca Empanadas) by The Petit Gourmet
- Shrimp Salad with Avocado Ranch Dressing by Cindy’s Recipes and Writings
- Slow Cooker Kalua Pork Tacos by Bobbi’s Kozy Kitchen
- Tropical Chicken Burgers by Momma’s Meals
- Whole Roasted Bream with a Ginger-Tamarind Sauce by Culinary Adventures with Camilla
Delectable Delights
- Seven Layer Bars by That Skinny Chick Can Bake
- Tropical Sunshine Cake by Lifestyle Food Artistry
- Double Ginger Cookies by Pies and Plots
- Majarete Ice Cream by Sew You Think You Can Cook
- Mini Mango Cheesecakes by The Freshman Cook
- Pineapple Blueberry Ooey Gooey Cake by Recipes Food and Cooking
- Pumpkin-Coconut Biscotti by What Smells So Good?
- Tropical Fruit Salad by The Redhead Baker
- Tropical Layered Poke Cake by Daily Dish Recipes
- Ube Panna Cotta by The Joyful Foodie
- Whole Wheat Mango Coconut Bars by Peanut Butter and Peppers
Tropical Foods and Drinks Sunday Supper
Wine Pairings
- The Best Wines to Pair with Tropical Food #SundaySupper by ENOFYLZ Wine Blog
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I love any dessert that involves coconut, so you know I’m drooling over these mango bars!!!
Thank you Liz! I love the coconut flavor in this recipe.
Bring on the coconut!! And I need to try that brown sugar too. Sounds great.
Love these healthy bars and I’ve also gone for mango and coconut combo 🙂 They work so well don’t they?
Yes, I just love mango and coconut together, one of my all time favorite combos.
I love your whole wheat option for these yummy bars! They look so moist and chewy! YUM!
Thank you so much Valerie!
These cookie bars look luscious!
These sound absolutely amazing. I wouldn’t have been able to wait until they cooled either.
My husband would demolish a plate of these!
LOVE mango! This looks great
Oh, I have the same problem. I can never wait for my baked goods to cool. I’ve suffered many a burned tongue or finger because of it. 🙂 These bars sound so yummy! Mango and coconut are a perfect pair.
Oh, I have some ice cold milk waiting for a couple of these bars!!
Your mango coconut bars are making me hungry Jennifer. They look fabulous!
These look amazing!