Description
To chill the coconut oil for the crust and streusel, first make sure it is a scoopable consistency (neither liquid nor rock hard). Once you’ve measured it out, drop it by small spoonfuls onto a plate, then refrigerate until the coconut oil is hard and cold, about 30 minutes.
The canned alphonso mango puree called for in this recipe is going to change your life if you don’t know about it already. It has an intense, concentrated mango flavor and is already sweetened, making it ideal for desserts of all kinds. You won’t use a whole can for this recipe, so use the leftover puree for mango lassis or tropical cocktails or freeze it in an ice cube tray for later. You’ll find this puree at most Indian markets.
Ingredients
For the Crust:
2½ cups all-purpose flour
½ cup coconut flour
¾ cup sugar
1 teaspoon fine sea salt
1 cup coconut oil, chilled
⅓ cup milk or plain unsweetened oat milk
1 large egg plus 1 egg yolk
1 teaspoon vanilla
For the Mango Curd:
3 large eggs
¼ cup sugar
½ cup canned sweetened alphonso mango puree
⅓ cup fresh lime juice
6 tablespoons unsalted butter, cut into small pieces
For the Streusel:
¾ cup coconut flakes
Instructions
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Preheat oven to 375℉. Spray a 13×9” baking pan with cooking spray and line with parchment paper so it extends over the 2 long sides of the pan.
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To the bowl of a food processor add flour, coconut flour, sugar, and salt and pulse a few times to combine. Add coconut oil and pulse until it is in tiny pieces. Add milk, egg, egg yolk, and vanilla and pulse until the mixture is evenly moistened but still a little crumbly.
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Evenly press ⅔ of the dough into the bottom of the prepared baking pan. Bake until very slightly browned around the edges and the center is set but not browned at all, 12-15 minutes. Transfer the remaining ⅓ of the dough to a medium bowl and set aside.
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While the crust bakes, make the mango curd. In a medium saucepan whisk together eggs and sugar. Whisk in mango puree and lime juice. Add butter. Cook over medium-low heat, whisking constantly, being sure to get into the corners of the pan to prevent curdling. As you whisk, the butter will melt and meld into the curd, then the curd will thicken. Just when it comes to the barest simmer, take off the heat.
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Scrape the curd into a fine mesh sieve set over a medium bowl and use a silicone spatula to press the curd through the sieve (this removes any overcooked eggy bits that would otherwise blemish your perfectly smooth curd).
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Spread the mango curd evenly over the baked crust.
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Add coconut flakes to the reserved dough in the bowl and mix until incorporated. Sprinkle the streusel over the mango curd, with some pieces larger than others. Bake until browned and set, about 25 minutes.
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Let cool completely in the pan. Use the overhanging parchment paper to gently lift the bars from the pan and transfer to a cutting board. Cut into 3×1” bars.
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Store refrigerated in an airtight container for up to 5 days.