A classic summer dessert with a spin. These lemon bars are extra tasty thanks to an addition of mango and a soft, buttery shortbread crust. These mango lemon bars are also coconut-free. Most vegan lemon bar recipes will call for coconut milk, but this one relies on corn and tapioca starch to create a thick, creamy texture. If you aren’t a fan of coconut or just tired of using it in every vegan recipe…then this one is for you.
Mango Lemon Bars [Vegan]
Ingredients You Need for Mango Lemon Bars [Vegan]
For the Crust:
- 1 cup almond flour
- 3/4 cup oat flour
- 1 tablespoon cane sugar
- 1/2 teaspoon lemon zest
- 3/4 cup softened coconut oil
Mango Lemon Filling
- 3/4 cup lemon juice
- 3/4 cup frozen mango
- 1 cup cane sugar
- 2 teaspoons lemon zest
- 1/2 cup corn starch
- 1 tablespoon tapioca starch
- 2 tablespoons powdered sugar optional
How to Prepare Mango Lemon Bars [Vegan]
- Preheat the oven to 350°F. Line a loaf tin with parchment paper.
- Add all crust ingredients into a food processor. Pulse until it comes together and a soft dough form. You should be able to press the dough together with your hands. Press into the bottom of the loaf tin in an even layer. Bake for 18-20 minutes (no more) until edges start to pull away from the sides and are light golden brown. It may look underdone in the center, but don't worry. Allow crust to cool. Meanwhile, prepare the filling.
- Add frozen mango and 3 tablespoons of water to a high-powered blender. Blend until thick and creamy (smoothie-like texture). Add mango puree to a small saucepan along with the rest of the filling ingredients. Whisk until smooth and the starches are dissolved. Bring mixture to a low boil, then reduce heat and simmer for 4-5 minutes until thickened and slightly gelatinous.
- Take filling off the heat and pour over the crust. Spread with a spatula into a smooth, even layer. Bake for 20 minutes. Let bars cool to room temperature then transfer to the fridge to set for an additional hour. Once bars are set, dust with powdered sugar and slice into 5 portions. Store in the fridge for up to 4 days.
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