125 Calories per bar
3/4 Cups Mango Puree
1/8 tsp Sea Salt
1 1/2 tsp Freshly Squeezed Lime Juice
1 1/2 Cups Oat Flour (Gluten-free oats ground into flour)
1/2 Cup Mango Pieces
1/3 Cup Mango Pieces
1/4 Cup Coconut Flakes
(Ripe Ataúlfo Mangoes were used in this recipe)
- Preheat the oven to 350 degrees F. Prepare a pan by lining it with parchment paper or aluminum foil, lightly greased, with high sides for ease of removing.
- In a food processor, process mangoes until you have 3/4 cup puree. Add 1/8 tsp sea salt, 1 1/2 tsp freshly squeezed lime juice and process until combined. Add 1 1/2 cups oat flour and process until very well combined, about 1 - 2 minutes, the batter will be thick.
- Stir in 1/2 cup of fresh mango pieces. Spread evenly into the prepared pan. Top with 1/3 cup mango pieces and 1/4 cup coconut flakes. Bake for 25 minutes or until a knife comes out relatively clean.
- Leave in the pan to cool for 15 minutes, carefully remove from pan. Allow to cool completely. Slice in half. Transfer to a cutting board. Cut into squares, makes 8 bars with a blondie-like consistency. Cleaning the knife in-between slices will result in cleaner slices.
Serve fresh or store in a sealed container in the fridge for 3-4+ days. Freeze for longer term storage. We've enjoyed all 3 ways, each being delicious!