If you like lemon bars then you'll love this tropical alternative. Made with mango and topped with coconut this bar has a great blend of flavors. Enjoy!
1/2 cup macadamia nuts
2 1/4 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1/2 tsp salt
1 cup cold butter, cubed
1 medium mango, peeled and chopped
1/2 cup orange marmalade
1/2 cup sugar
1 tsp. grated lemon peel
1 cup flaked coconut
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 inch 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 peel; process just until combined. Pour over crust and sprinkle with coconut. Bake for 23-28 minutes or until golden brown around the edges. Cool on a wire rack. Cut into bars and serve, refrigerating leftovers.
Originally Dished in the April/May 2011 Taste of Home magazine.