Three tropical bars with mango filling and coconut crust

Tropical Fruit Bars

Kids and adults alike will go coco-nuts for these tasty treats! The cookie crust gives them something yummy to chew on while the exotic tastes of coconut, mango, and lime shout “surf’s up!” to their taste buds. Serve them in summer for cool refreshment, or in the dead of winter for dreams of a tropical getaway!


24 bars


25 mins


45-50 mins


For the Crust:

  • 1 ½ cups (340 g) unsalted butter, softened
  • ¾ cup (163 g) Redpath® Golden Yellow Sugar, packed
  • ½ tsp (3 g) salt
  • 3 cups (375 g) all-purpose flour
  • ½ cup (43 g) unsweetened shredded coconut, toasted

For the Filling:

  • 8 eggs (room temperature)
  • 1 cup (217 g) Redpath® Golden Yellow Sugar, packed
  • 1 cup (200 g) Redpath® Granulated Sugar
  • 1 cup (125 g) all-purpose flour
  • 1 ½ cups (375 ml) pure mango juice
  • ⅓ cup (80 ml) freshly squeezed lime juice
  • 1 tsp (2 g) lime zest
  • ½ cup (43 g) sweetened shredded coconut, toasted


Steps on making tropical fruit bars

For the Crust:

Preheat oven to 375°F (190°C). Grease a 9 x 13 inch (33 x 23 cm) baking pan and line it with parchment paper.

In the bowl of a stand mixer, using the paddle attachment, cream butter with the Redpath® Golden Yellow Sugar and salt until creamy and smooth; about 2 minutes.

On low speed, incorporate the flour into the batter until blended; do not overmix. Add in toasted coconut and mix until just incorporated.

Scrape mixture into prepared baking pan. Using floured hands, spread and press into an even layer in the bottom of the pan. Place in the refrigerator to chill until firm; 15-30 minutes.

Remove from fridge, place in the preheated oven and bake for 15-17 minutes, or until just starting to turn golden.

For the Filling:

While the crust is baking, whisk together eggs, Redpath® Golden Yellow Sugar, Redpath® Granulated Sugar, flour, mango juice, lime juice, and lime zest. Pour over par baked crust and return to preheated oven.

Bake for 25-30 minutes or until the edges of the filling have set, but the centre is still slightly jiggly. Sprinkle with coconut; let cool to room temperature, then place in fridge until completely chilled.

Once chilled, slice into 24 bars.

Cut up tropical bars with coconut crust and mango filling


*Leftover mango juice can be added to your morning smoothie for a tropical twist, or frozen for refreshing mango popsicles.

*Instead of 1½ cups (375 ml) of mango juice you can use ¾ cup (188 ml) mango juice and ¾ cup (188 ml) pineapple juice.