Mango Getaway Bars are a tropical dessert featuring fresh mango and orange marmalade filling over a buttery macadamia crust, finished with sweetened coconut. The combination of bright mango flavor with coconut and lemon zest creates a sophisticated, vacation-inspired treat.
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Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned.
In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut.
Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Cool completely, then refrigerate leftovers in an airtight container for up to 5 days. Bars can be frozen for up to 2 months.
food processor · 13x9-inch baking pan · wire rack
Yes, use thawed frozen mango. Drain excess liquid before processing with the marmalade to avoid a soggy filling.
Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months.
Substitute with almonds, pecans, or walnuts in equal measure. The crust texture will be similar but the flavor will be less tropical.
The filling should be combined just until blended, not overprocessed. Overworking the batter can incorporate too much air. Ensure the crust is fully baked before pouring the filling.
Yes, bake completely, cool fully, then cover and refrigerate overnight. They hold shape better when chilled before cutting.
