Sheet Pan Coconut Mango Bars with Lime Glaze
These tropical mango bars feature a tender coconut-infused crust topped with fresh mango slices and a zesty lime glaze, all baked on a single sheet pan. This american-inspired desserts ready in about 50 minutes layers all-purpose flour, sweetened shredded coconut, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 260 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sweetened shredded coconut
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 large ripe mango, peeled and thinly sliced
- 1 cup powdered sugar
- 2 tbsp fresh lime juice
- 1 tsp lime zest
Instructions
- Step 1: Preheat oven to 350°F. Line a 9x13-inch sheet pan with parchment paper, leaving an overhang on two sides.
- Step 2: In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup shredded sweetened coconut, 3/4 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt.
- Step 3: In a separate bowl, beat 2 large eggs with 1/2 cup melted unsalted butter and 1 tsp vanilla extract until combined. Pour the wet ingredients into the dry and stir until a thick batter forms.
- Step 4: Spread the batter evenly into the prepared sheet pan. Arrange thin slices from 1 large ripe peeled mango evenly over the top, gently pressing them into the batter.
- Step 5: Bake for 30-35 minutes until the edges are golden and a toothpick inserted into the center comes out clean.
- Step 6: While bars bake, whisk together 1 cup powdered sugar, 2 tbsp fresh lime juice, and 1 tsp lime zest until smooth to form the glaze.
- Step 7: Remove the bars from the oven and let cool in the pan for 15 minutes. Drizzle the lime glaze over the warm bars and allow to set before cutting into squares.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Coconut Mango Bars with Lime Glaze take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sheet Pan Coconut Mango Bars with Lime Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sheet Pan Coconut Mango Bars with Lime Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Coconut Mango Bars with Lime Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Coconut Mango Bars with Lime Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
