Whether you’re ready for a party or in need of a boost, you cannot go wrong with citrus. The bright aromas are a natural mood enhancer! We’ve been drooping this week, with fluctuating weather, my husband not feeling well, and the kitchen in chaos. So as I suggested before, when life gets you down, make lemon bars. Amen?
Last time I created Citrus Swirl Lemon Bars, which were more like a cookie bar, but with ribbons of marmalade and orange icing. Delicious. But I thought that this time I would make some lemon bars with a more traditional custard texture. Of course I had to tweak the standard version. What I added was a healthy tropical twist–mango! Also, I adapted these creamy bars from a recipe for GAPS lemon bars, so they are sweetened with pure honey. Sweet mangoes. Lemon zing. No refined sugars. How could I not try them?
Mango lemon bars would make a great dessert for Cinco de Mayo, mango-loving moms, or other festive gatherings on your calendar. Or maybe you want to make them just because mangoes are one of the world’s finest fruits. My reasons could easily be all of the above!
1/2 cup Organic Lemon Juice
1/4 cup organic honey
– See more at: http://www.mygutsy.com/gaps-lemon-bars/#sthash.YQMzAnNE.dpuf
Mango Lemon Bars
For the crust
- 1 and 3/4 cups unsweetened fine coconut flakes
- 1/4 cup unsalted butter or coconut oil, melted
- 1/8 teaspoon sea salt
For the filling
- 3 large eggs
- 1/4 to 1/3 cup fresh lemon juice
- 1/3 cup fresh or frozen mango, cubed
- 1/3 cup pure honey
- 1 teaspoon maple syrup, optional
- pinch of sea salt
- 1 tablespoon butter or coconut oil, melted, optional
- Preheat oven to 300 F (150 C). Mix crust ingredients together in a medium bowl. Into a 9-inch (23 cm) square glass baking dish, spread crust mixture and press down firmly. Bake for 25 minutes or until crisp and golden. Remove from oven and allow to cool for 5 to 10 minutes. Meanwhile, turn oven temperature up to 350 degrees F (180 C).
- Place filling ingredients into a blender jar and pulse until smooth. Pour filling over pre-baked crust. Bake at 350 degrees F (180 C) for 20 minutes or until middle is nearly set. Remove from oven and let cool completely before cutting. Store in the refrigerator.
I’m linking this to Savoring Saturdays too.