Fresh Mango Coconut Bars

So last night I was cutting up fresh mangoes to store them in the freezer for shakes (went to Costco to get them, and I had too many...need I explain more)? Then Nathan started talking about a creamy custard dessert and it hit me! Why go put these delectable fresh mangoes in the freezer when I could experiment with them! So I did just that! It's kinda like a lemon bar, accept I also add in fresh chunks of mango on top of the mango custard.. You'll see...and like I said my picture taking skills are just not that great, but I promise it's yummier than it look, as you can see by the big chunks missing from it, that I may have eaten for breakfast...

P.S. On Wednesday I am going to be in Park City all day testing out different granola bars, and coming up with new ideas for them. I'm pretty much really excited about it!

Fresh Mango Bars

for the crust
2 C. Organic brown rice flour
1/2. Palm sugar
1/2 Tsp. Salt
1/2 C. Coconut oil
1 Egg
1 Tsp. Vanilla

Mix all the ingredients above put into a greased 9x13'' glass baking dish. Bake for 15-20 minutes untill golden browned and puffy:) @ 350 degress. After it is done pull it out and let it cool.

for the filling
4 Ripe mango, peeled and cut. Divided
4 Eggs
1 Tsp. Vanilla
Agave nectar to taste
1/3 C. Coconut milk

Place all in a blender accept leave half of the mango slices, and set aside. Blend until creamy and smooth. Poor onto the cooled crust, then arrange mango slices on top of the custard.  I then drizzled a tiny bit more agave on the very top so that it would brown up better. Bake @ 350 degrees for 25- 30 minutes. Pull it out when the custard is set.