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1. Preheat oven to 350 degrees F. Spread coconut in a 9x9x2-inch baking pan. Bake, uncovered, 4 to 5 minutes or until toasted, stirring once. Cool. For crust, place 2 Tbsp. coconut in a food processor. Transfer remaining coconut to a bowl; cover and set aside. To food processor add graham cracker crumbs, the 2 Tbsp. sugar, and the orange peel. Gradually add melted butter to processor, processing with on-off turns until mixture begins to come together. Press into the pan. Bake 10 minutes. Cool slightly on a wire rack, about 15 minutes.
2. For filling, in a large mixing bowl beat the cream cheese, 1/3 cup sugar, and vanilla with an electric mixer until combined. Add orange juice; beat until smooth. Stir in egg. Pour mixture over baked crust. Bake about 15 minutes or until center is just set. Cool on wire rack. Cover and chill at least 2 hours.
3. Cut into bars. Spoon on mango and sprinkle with reserved toasted coconut. Makes 16 bars.