Mango Crumb Bars with Shredded Coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a food processor, pulse the flour, oats, coconut, brown sugar, salt, and cinnamon until combined. Add the cold cubed butter and pulse until the mixture resembles coarse, sandy crumbs.
3. Combine the mango puree, sugar, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes, stirring frequently, until the mixture thickens slightly.
4. Whisk the cornstarch and vanilla extract into the mango mixture and cook for another 2 minutes until velvety and glossy. Remove from heat.
5. Press slightly more than half of the crumble mixture firmly into the bottom of the prepared pan to create a dense shortbread base.
6. Pour the thickened mango filling over the crust and spread evenly. Sprinkle the remaining crumble over the top, pressing lightly.
7. Bake for 35–40 minutes, or until edges are bubbling and the topping is mahogany-colored and crisp.
8. Cool in the pan for 10 minutes, then lift out using parchment handles and cool completely on a wire rack.
9. Transfer to the refrigerator and chill for at least 2 hours before slicing.