Mango Lemon Bars

Mango Lemon Bars with Coconut Crust

Mango Lemon Bars

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!

Mango Lemon Bars - Gluten Free

Lemon Filling:

1/2 cup Organic Lemon Juice

3 eggs

1/4 cup organic honey

1/4 cup melted butter or ghee <– coconut oil would work too

– See more at:

Mango Lemon Bars

  • Difficulty: medium
  • Print


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


  1. 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).
  2. 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 bringing these bars to Fiesta Friday this week.  I also enjoy sharing recipes at Allergy Free Wednesdays and here.

I’m linking this to Savoring Saturdays too.


52 thoughts on “Mango Lemon Bars with Coconut Crust

  1. This is right up my alley, Julia. Mangoes, lemons, what’s not to like? They look so bright and happy, it’d be hard to resist them. Thanks for bringing these to the fiesta! 🙂

  2. Mangoes really add a lot to recipes, whether it is a dessert, salad, salsa and so on. I definitely would add the maple syrup 🙂 Thanks for your post as it is another delicious way to add mangoes to a recipe 🙂

    1. The lemon is a strong flavour, but the mango smoothes it out somewhat. If you are really into mangoes, I think you could up the mango content just a bit and maybe add another egg yolk.

  3. Ooh, these sound delicious!! The coconut crust is an especially nice touch. I’ll have to make some of these the next time I get some mangoes!

  4. These are so happy and sunny, I’m loving your baked creations Julia! And using mangoes instead of lemons is so creative, I’ll have to try find frozen mangoes to make this bar, since we won’t have mango season in Australia until Christmas time… What a great recipe to share with Fiesta Friday! 😀

    1. I think frozen mangoes will work just fine, especially since they will be pureed anyway. Our mangoes are imported from Mexico, so it’s a little unpredictable when fresh ones are available. Thanks for visiting!

  5. These are like sunshine! So pretty! They sound scrumptious and I love that you used honey to sweeten them.

  6. I’m guessing canned mangoes would work okay with this. As I don’t like their texture by themselves. Loving the combination of flavours here. And must, must start baking with coconut! I even have a large bag of the stuff in my baking drawer. Possibly not even opened.

  7. Is this a recipe for my family!! WE LOVE lemon, coconut and mango..and I’m gluten free..Thank you thank you.. Pinning this right now. I’m visiting from the Pinterest blog carnival and it’s my first time on your blog. Your recipes look amazing .I’m following your social media and subscribing.. Can’t wait to browse through your blog.

  8. Mango and lemon sound like a great combination, these bars look very yummy. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!

  9. Mango, coconut and lemon are three of my favorite things. I can only imagine how good they are in combination.

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