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Not your mother’s coconut bars

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Rachel Klemek of Blackmarket Bakery shares the recipe for her coconut curry mango bars.

COSTA MESA, Calif. August, 2013—This recipe makes a bar for coconut lovers ready for adventure. Curry powder and fresh mangoes add a hint of spice and exotic flavor to these confections.

The recipe for Mumbai Mango Bars comes from Rachel Klemek, owner of Blackmarket Bakery in Costa Mesa, Calif. These are the homemade version, not as nice looking as the ones sold in the bakery, but just as tasty.

Note: Klemek says this recipe should yield two crusts, so either freeze half, or make a double batch of the filling. She likes to cut off the crust around the edges before serving.

Makes: 30 to 35 bars

Crust

1/2 cup plus 1 tablespoon (4 ounces) sugar

2 sticks ( 8 ounces) butter, at room temp

2 egg yolks

2 2/3 cups (12 ounces) flour

1/4 teaspoon salt

1 tablespoon plus 1 teaspoon curry powder

1. Place the sugar and butter into a mixer fitted with a paddle attachment. Cream the mixture on low speed until just blended. With the mixer running, add the yolks one at a time. Scrape the batter from the sides of the bowl and mix until combined.

2. Sift together the flour and salt. Add half the dry ingredients to the butter/sugar mixture. Mix on low speed until just combined. Add the remaining dry ingredients and curry powder, mixing until just combined. Divide the dough in half and shape each into a flat circle. Wrap each half in plastic wrap and refrigerate for at least 1 hour.

3. Preheat the oven to 350 degrees. Line the bottom and sides of an 13x9-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Roll out one half of the dough on a lightly floured surface into a rectangle slightly larger than 13 x 9 inches (about 1/8-inch thick) and gently transfer it to the pan. Lightly press the dough into the pan, being careful not to stretch it. You should have a 1-inch edge along the sides of the pan.

4. Freeze for at least 20 minutes. Bake straight from the freezer until the dough feels slightly firm but is still very pale, about 10 to 15 minutes. Set aside to cool completely.

Filling

1 cup (9 ounces) sweetened condensed milk

1/4 cup (1 1/2 ounces) passion fruit puree

1/4 cup freshly squeezed lime juice

2 teaspoons plus 1 teaspoon curry powder, divided

1 teaspoon vanilla extract

4 cups (12 ounces) sweetened shredded coconut

2/3 cup freshly diced mango

1/4 cup sugar

1. Preheat the oven to 350 degrees. In a small bowl, combine the sweetened condensed milk, passion fruit puree, lime juice and vanilla extract and curry powder.

2. In a large bowl, toss together the coconut and mango. Pour the liquid ingredients over the coconut-mango mixture and gently stir to combine evenly.

3. Scrape the filling into the baked crust and evenly spread it throughout the pan. Combine the sugar with the remaining 1 teaspoon of curry powder and sprinkle it evenly over the filling.

4. Bake until the filling is slightly golden and set, about 12 to 16 minutes. Let the mixture cool in the pan completely on a baking rack. Lift up the edges of the foil or parchment liner and transfer the bars to a cutting board. Cut into squares (see note on crust above).

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