Mango Bars

Mango bars are a tropical twist on a classic dessert, offering a sweet and tangy treat that’s perfect for any occasion. With their buttery shortbread crust and luscious mango filling, these bars capture the essence of sunny beaches and warm breezes in every bite. Whether you’re preparing them for a picnic, brunch, or afternoon tea, mango bars are sure to be a crowd-pleaser.

The star ingredient, mango, brings its natural sweetness and vibrant color to the forefront. The filling has a creamy, custard-like consistency, perfectly balancing the richness of the crust with the bright, fruity flavor of the mango. This dessert is surprisingly simple to make, using fresh, frozen, or canned mangoes, ensuring it can be enjoyed year-round.

In this detailed recipe guide, you’ll learn how to create the ultimate mango bars, complete with tips for achieving the perfect texture, variations to suit your preferences, and creative ways to serve them. By the end, you’ll have a dessert that’s as delightful to look at as it is to eat.

Why You’ll Love This Recipe

• Tropical Flavor: Mango bars deliver a burst of sunshine with their sweet, tangy mango filling.
• Easy to Make: The recipe is straightforward, with simple ingredients and no complicated techniques.
• Year-Round Dessert: Enjoy mango bars at any time of year using fresh, frozen, or canned mangoes.
• Perfect for Any Occasion: These bars are versatile enough to be served at casual gatherings or formal events.
• Customizable: Adapt the recipe with additional flavors like lime, coconut, or vanilla for a unique twist.

Preparation Time and Yield

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 5 minutes
• Yield: 16 bars
• Serving Size: 1 bar

Nutritional Information (per serving)

• Calories: 200
• Carbohydrates: 27g
• Protein: 2g
• Fat: 9g
• Fiber: 1g
• Sugar: 18g

Ingredients

For the Shortbread Crust

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• Pinch of salt

For the Mango Filling

• 2 large mangoes (or 2 cups mango purée)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup fresh lime juice (or lemon juice)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Optional Toppings

• Powdered sugar, for dusting
• Toasted coconut flakes
• Lime zest

Step-by-Step Instructions

Step 1: Preheat and Prepare the Baking Pan

1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Step 2: Make the Shortbread Crust

1. In a mixing bowl, combine the flour, sugar, and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the dough resembles coarse crumbs.
3. Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to compact it firmly.
4. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.

Step 3: Prepare the Mango Filling

1. In a blender or food processor, purée the mango until smooth. If using frozen mango, thaw it first and drain excess liquid.
2. In a large bowl, whisk the eggs and sugar until well combined. Add the mango purée, lime juice, flour, and salt. Whisk until smooth and free of lumps.

Step 4: Assemble and Bake

1. Pour the mango filling over the partially baked crust, spreading it evenly.
2. Bake for 25-30 minutes, or until the filling is set and no longer jiggles in the center.
3. Remove from the oven and let cool completely at room temperature.

Step 5: Chill and Serve

1. Refrigerate the mango bars for at least 2 hours to firm up.
2. Lift the bars out of the pan using the parchment overhang. Cut into 16 squares. Dust with powdered sugar or top with toasted coconut and lime zest, if desired.

Alternative Presentation Ideas

1. Mini Mango Tarts: Instead of using a baking pan, press the shortbread crust into mini tart pans or muffin tins. Fill with the mango custard and bake for individual servings.
2. Layered Bars: Add a layer of cream cheese filling between the crust and mango custard for a creamy, decadent twist.
3. Glazed Mango Bars: Drizzle a simple glaze made of powdered sugar, lime juice, and a splash of milk over the cooled bars for added sweetness and decoration.
4. Coconut-Mango Bars: Incorporate shredded coconut into the crust or sprinkle it on top before baking for a tropical flavor boost.
5. Mango Cheesecake Bars: Use a graham cracker crust and blend cream cheese into the filling for a cheesecake-inspired dessert.

Additional Tips for Success

1. Choose Ripe Mangoes: For the best flavor, use ripe mangoes that are fragrant and slightly soft to the touch. Overripe mangoes can make the filling watery.
2. Use Room Temperature Eggs: Room temperature eggs blend more smoothly with the mango purée, resulting in a creamier filling.
3. Don’t Overbake: Check the bars toward the end of the baking time to prevent the filling from cracking or becoming rubbery.
4. Cool Completely: Allow the bars to cool at room temperature before refrigerating to avoid condensation, which can make the crust soggy.
5. Cut Cleanly: Use a sharp knife and wipe it clean between cuts for neat, professional-looking squares.

Recipe Variations

1. Mango Lime Bars: Intensify the lime flavor by adding lime zest to the filling and garnish with extra zest for a citrus-forward dessert.
2. Spiced Mango Bars: Add a pinch of ground cardamom or ginger to the filling for a warm, spiced twist.
3. Vegan Mango Bars: Replace butter with coconut oil and use aquafaba (chickpea brine) or flax eggs as an egg substitute.
4. Gluten-Free Mango Bars: Substitute all-purpose flour with a gluten-free flour blend in both the crust and filling.
5. Mango-Pineapple Bars: Combine mango purée with pineapple purée for a tropical medley of flavors.

Freezing and Storing

1. Room Temperature: Mango bars are best stored in the refrigerator due to their custard filling but can be kept at room temperature for up to 2 hours if serving immediately.
2. Refrigeration: Store the bars in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
3. Freezing: Freeze the bars individually or as a whole slab. Wrap them tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
4. Reheat Cautiously: If serving warm, reheat individual bars in a low-temperature oven for 5-7 minutes. Avoid microwaving, as it can alter the texture.

Healthier Twist Ideas

1. Reduce Sugar: Use honey, maple syrup, or a sugar substitute like coconut sugar for a less processed sweetener.
2. Whole Wheat Crust: Substitute part or all of the all-purpose flour with whole wheat flour for added fiber.
3. Low-Fat Option: Use reduced-fat butter or yogurt in the crust to cut down on calories and fat.
4. Add Chia Seeds: Incorporate chia seeds into the filling or as a topping for a nutrient boost.
5. Vegan Adaptation: Replace eggs with a mixture of flaxseed meal and water for a plant-based version.

Serving Suggestions for Events

1. Brunch Delights: Serve mango bars on a platter alongside scones, muffins, and fresh fruit for a tropical-themed brunch.
2. Tea Party Treats: Pair the bars with hot tea or iced tea for an elegant afternoon tea gathering.
3. Summer Picnics: Pack mango bars in a cooler for a refreshing dessert after a picnic lunch.
4. Wedding Desserts: Include mango bars as part of a dessert table or favor boxes at weddings for a unique tropical touch.
5. Holiday Potlucks: Mango bars are a standout dessert option for potlucks, offering a bright alternative to heavier holiday treats.

Special Equipment

1. Blender or Food Processor: Essential for creating a smooth mango purée without lumps.
2. Pastry Cutter or Fork: Useful for combining the shortbread crust ingredients evenly.
3. Offset Spatula: Helps spread the mango filling evenly over the crust.
4. Parchment Paper: Makes it easier to remove the bars from the pan and ensures clean edges.
5. Zester: Handy for adding lime or lemon zest to the filling or as a garnish.

Frequently Asked Questions

1. Can I use canned mango for this recipe?
   Yes! Drain canned mango thoroughly before puréeing to avoid excess liquid. Frozen mango can also be used after thawing.
2. What type of mango works best?
   Varieties like Ataulfo or Haden are sweet and flavorful, making them ideal for mango bars.
3. How do I prevent a soggy crust?
   Ensure the crust is baked until lightly golden before adding the filling, creating a barrier against moisture.
4. Can I double the recipe?
   Absolutely! Use a 9×13-inch pan and adjust the baking time as needed.
5. Do mango bars need to be refrigerated?
   Yes, due to the custard filling, they should be stored in the refrigerator to maintain freshness.
6. Can I make these bars ahead of time?
   Yes! Mango bars taste even better the next day, making them an excellent make-ahead dessert.
7. How do I add more mango flavor?
   Reduce the lime juice slightly and add extra mango purée for a stronger mango flavor.
8. What if my filling cracks?
   Avoid overbaking, as cracks can occur when the filling becomes too firm. Slight jiggle in the center is fine when removing from the oven.

Conclusion

Mango bars are a delightful fusion of tropical flavor and comforting sweetness, making them a standout dessert for any occasion. The buttery shortbread crust perfectly complements the tangy mango filling, creating a treat that’s both visually stunning and delicious. Whether you’re serving them at a brunch, holiday party, or enjoying them as a midweek indulgence, mango bars are a versatile and easy-to-make option that will leave everyone asking for the recipe.

With endless ways to customize, from spiced flavors to creamy layers, these bars can be adapted to suit your preferences and the occasion. Follow this guide to create mango bars that are as bright and vibrant as their flavor, and enjoy a slice of tropical paradise in every bite!

Mango Bars

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• Author: Sophia
• Total Time: 3 hours 5 minutes
• Yield: 16 bars 1x

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Ingredients

Scale 1x2x3x

For the Shortbread Crust

• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, cold and cubed
• Pinch of salt

For the Mango Filling

• 2 large mangoes (or 2 cups mango purée)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/4 cup fresh lime juice (or lemon juice)
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt

Optional Toppings

• Powdered sugar, for dusting
• Toasted coconut flakes
• Lime zest

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Instructions

Step 1: Preheat and Prepare the Baking Pan

1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.

Step 2: Make the Shortbread Crust

1. In a mixing bowl, combine the flour, sugar, and salt.
2. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the dough resembles coarse crumbs.
3. Press the mixture evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to compact it firmly.
4. Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.

Step 3: Prepare the Mango Filling

1. In a blender or food processor, purée the mango until smooth. If using frozen mango, thaw it first and drain excess liquid.
2. In a large bowl, whisk the eggs and sugar until well combined. Add the mango purée, lime juice, flour, and salt. Whisk until smooth and free of lumps.

Step 4: Assemble and Bake

1. Pour the mango filling over the partially baked crust, spreading it evenly.
2. Bake for 25-30 minutes, or until the filling is set and no longer jiggles in the center.
3. Remove from the oven and let cool completely at room temperature.

Step 5: Chill and Serve

1. Refrigerate the mango bars for at least 2 hours to firm up.
2. Lift the bars out of the pan using the parchment overhang. Cut into 16 squares. Dust with powdered sugar or top with toasted coconut and lime zest, if desired.

• Prep Time: 20 minutes
• Cooling Time: 2 hours
• Cook Time: 45 minutes

Nutrition

• Serving Size: 1 bar
• Calories: 200 kcal
• Sugar: 18g
• Fat: 9g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g