Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
While the base is cooking, make the filling. In a sauce pan combine the mango, maple syrup, salt, and tapioca flour. Cook over medium heat until thick, about 7-9 minutes, breaking the mango down as it cooks. Remove from the pan, pour into a bowl and place in the fridge until needed.
Once the shortbread base is cooked let cool 5 minutes. While that is cooling add the shredded coconut to the remaining dough.
Spread the mango mixture on the base then sprinkle the crumb mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20-23 minutes, or until golden brown.
Let cool before adding a glaze. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. Make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over bars.
These are easiest to cut and serve after being refrigerated. Also, store any leftovers covered in the fridge.