Total Calories: 1,402
Yield: 3 dozen
In a large bowl, blend margarine and sugar; add eggs, yogurt and vanilla. Sift together flour, baking soda and salt; gradually add to margarine mixture. Stir in mango, bananas and coconut. Spread into a 15"x10" jelly-roll pan that has been sprayed with non-stick vegetable spray. Bake at 350 degrees for 20 to 25 minutes, until a toothpick comes out clean. Cool completely. Spread frosting over top; sprinkle with toasted coconut, if desired. Store in refrigerator. Cut into bars to serve.
Beat cream cheese, butter and vanilla together in a large bowl. Gradually beat in powdered sugar to a smooth consistency. Stir in coconut.
Tip: Plant thyme between the stones in your walkway for a sweet fragrance you’ll notice with each step you take.
This Frosted Mango-Banana Bars recipe is from the Summer In the Country Cookbook. Download this Cookbook today.
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