Preparation Steps

• Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment, leaving overhang for easy removal. Lightly grease.
• Make the crumb mixture: In a bowl whisk flour, 0.75 cup granulated sugar, brown sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or rub with fingertips until coarse crumbs form. Add egg and toss until the mixture forms moist, sandy clumps.
• Press about 0.6 of the crumb mixture firmly and evenly into the prepared pan to form the bottom crust. Reserve the remaining crumbs for topping.
• Make the mango filling: In a bowl combine diced mango, 0.25 cup granulated sugar, cornstarch, lemon juice, and vanilla. Toss until the fruit is evenly coated and glossy.
• Spread the mango filling evenly over the crust. If using, sprinkle shredded coconut over the mango. Crumble the remaining dough evenly over the top.
• Bake for 30 to 35 minutes, until the top is lightly golden and the filling is bubbling at the edges. Cool completely in the pan, then chill 60 minutes for cleaner slices.
• Lift out using parchment, cut into 16 bars, and serve. Store leftovers covered at room temperature for 1 day or refrigerate up to 5 days.