This recipe is based on the famous Key lime pie from Joe's Stone Crab restaurant in Miami Beach. If you can't find Key limes, use regular fresh lime juice. The bars will keep, wrapped in plastic, in the refrigerator for up to three days.
Food editors prepared this recipe as part of the "Cookie of the Week" series on Martha Stewart Living Radio.
Mango and lime bring a vibrant tropical vibe to these layers of luscious caramel, billowing mint-infused cream, and gently spiced phyllo. Although the dessert lacks neither allure nor indulgence, its lightness is a welcome respite from the more excessive offerings of the holiday season.