Jimmy Buffett and the Coral Reefer Band are heading this way. Whether you’re a true Parrothead or a casual fan of the “Fins” song, these are the only bars in town (that you need this summer). A tropical variation of the classic lemon bar, this dessert may not change your latitude, but it’ll certainly improve your attitude with a tart mango curd that sits atop a macadamia nut shortbread crust and fin-ished with toasted coconut.
Butter or vegetable oil, for greasing the pan
1 cup all-purpose flour
½ cup finely ground macadamia nuts
¼ cup granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
Two 10-ounce bags frozen diced mango, drained of juice
2 teaspoons lemon zest
1½ cups granulated sugar
5 large eggs
½ cup all-purpose flour
1 cup toasted coconut
Preheat the oven to 350 degrees Fahrenheit.
Grease a 9-by-13-inch baking pan then line it with a parchment paper sling, leaving a 3-inch overhang on each side for easy removal of the bars. Grease the parchment sling as well.
In a medium bowl, combine the flour, finely ground macadamia nuts, sugar and salt. Add the butter to the dry ingredients and mix with a spatula, wooden spoon, or your fingers until it resembles coarse sand. Press the crust mixture into the prepared pan. Bake until the crust is lightly browned, about 12 minutes. Let cool slightly.
Place the mango into a blender with the lemon zest and puree on high until smooth.
In a large bowl, whisk together the granulated sugar and eggs, then whisk in the flour. Add the mango puree and stir until thoroughly combined.
Pour the mango filling over the crust. Lower the oven temperature to 325 degrees Fahrenheit and bake until the filling is just set in the center of the pan, about 35 minutes. Let cool, then refrigerate at least 4 hours. Gently lift the parchment paper sling from the pan and set it on a cutting board. Cut the bars using a very sharp knife, wiping the blade after each slice. Sprinkle the cut bars with toasted coconut and transfer them to a platter for service.