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Refreshing Frozen Mango Coconut Cream Bars Easy Homemade Tajin Lime Crust Recipe

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These frozen mango coconut cream bars feature a tangy Tajin lime crust and a creamy, tropical filling, perfect for cooling off on hot days or impressing guests with a fresh, zesty dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g / 5.3 oz)
  • 1 tablespoon Tajin seasoning
  • Zest of 1 lime
  • 5 tablespoons unsalted butter, melted (70g / 2.5 oz)
  • 2 tablespoons granulated sugar
  • 2 cups ripe mango chunks (about 300g / 10.5 oz)
  • 1 can (13.5 oz / 400 ml) full-fat coconut cream, chilled overnight
  • ⅓ cup powdered sugar (40g / 1.4 oz)
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lime juice

Instructions

  1. Prepare the Crust (10 minutes): Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, Tajin seasoning, lime zest, and sugar. Pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed. Press the mixture firmly into the bottom of your 8×8 inch baking pan, creating an even layer. Bake for 8-10 minutes until fragrant and slightly golden. Let it cool while you prepare the filling.
  2. Make the Mango Coconut Cream Filling (15 minutes): Drain the chilled coconut cream, scooping out the thick cream into your food processor (save the liquid for smoothies). Add mango chunks, powdered sugar, vanilla extract, and fresh lime juice. Blend until smooth and creamy. If the mixture seems too thick, add a tablespoon of the reserved coconut liquid. Taste and adjust sweetness or lime juice to your liking.
  3. Assemble and Freeze (5 minutes + freezing): Pour the mango coconut cream evenly over the cooled crust. Smooth the top with a spatula for a clean finish. Cover the pan with plastic wrap or foil. Freeze for at least 4 hours, preferably overnight, until firm.
  4. Serve: To serve, lift the frozen slab out using parchment paper edges. Cut into bars using a sharp knife dipped in hot water for clean edges.

Notes

Chill coconut cream overnight for best texture. Use a hot knife dipped in hot water to cut bars cleanly. For a dairy-free crust, substitute butter with coconut oil. For gluten-free, use gluten-free graham crackers or crushed nuts. Press crust firmly to prevent crumbling. Freeze bars at least 4 hours or overnight for best firmness.

Nutrition

Keywords: frozen mango bars, coconut cream bars, Tajin lime crust, tropical dessert, summer dessert, easy frozen treat, vegan dessert, gluten-free option

Find it online: https://lenatable.com/refreshing-frozen-mango-coconut-cream-bars-easy-homemade-tajin-lime-crust-recipe/