Mango Bars Recipe
Let’s make some magic, and by magic, I mean the kind that involves mangos, butter, and a whole lotta love. This Mango Bars Recipe is basically sunshine in a pan, and trust me, you NEED this in your life.
These bars are like a vacation for your taste buds. They’re sweet, a little tangy, and oh-so-buttery. Perfect for a summer BBQ, a potluck, or just a Tuesday when you need a little pick-me-up. So, grab your apron (or don’t, I usually forget mine), and let’s dive in!
My husband, bless his heart, isn’t usually a dessert guy. But these mango bars? He inhales them. Seriously, I once made a batch, left them on the counter to cool, and came back to find half of them GONE. He had this sheepish look on his face and mango crumbs all over his shirt. Now, I strategically hide them in the back of the fridge. Don’t tell him! It’s a constant battle of wills! They’ve also become the official dessert for every family gathering. My niece calls them “Auntie’s sunshine squares”! I swear it melts my heart every time.
Why You’ll Love This Mango Bars Recipe
- They taste like pure summer happiness. Seriously, one bite and you’re transported to a tropical beach (minus the sand in your swimsuit).
- They’re surprisingly easy to make. Even I can do it, and I’m known to set off the smoke alarm trying to boil water.
- They’re perfect for using up those ripe mangos that are about to go bad. Waste not, want not, right?
- They are seriously addictive. Like, hide-them-from-yourself addictive. Consider yourself warned!
How to Make It
Alright, let’s get down to business! First things first, we’re gonna get our oven preheated. I usually forget to do this until halfway through, so don’t be like me!
Then, we gotta make the crust. It’s basically just flour, butter, sugar, and a pinch of salt. I like to use my hands to rub the butter into the flour until it looks like coarse sand. Or, you know, you can use a food processor if you’re fancy. Either way, press that into a pan (I use a 9×13 inch, but honestly, whatever works), and bake it until it’s golden brown. Watch it closely, cause nobody likes a burnt crust!
While the crust is baking, let’s make the mango filling. This is where the magic happens! We’re talking mangos (duh!), sugar, eggs, flour, and a little lemon juice for some zing. Just blend it all together until it’s smooth and creamy. If you have little chunks of mango left, don’t sweat it. It just adds character, right?
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Pour that glorious mango mixture over the baked crust and pop it back in the oven. Bake until the filling is set. It should jiggle just a little when you shake the pan (but not too much!). Let it cool completely before cutting into bars. I know, it’s hard to wait, but trust me, it’s worth it! Dust with powdered sugar if you’re feeling extra fancy, but honestly, they’re perfect just as they are. Enjoy!
Ingredient Notes
- Mangos: Obviously, these are the star of the show. Ripe ones are key – the kind that are almost too soft to handle. If they’re not quite there, you can leave them on the counter for a day or two. Or, you know, use frozen mango chunks if you’re in a pinch. No judgment here.
- Butter: Gotta have that buttery goodness! I usually use unsalted, but if all you have is salted, just skip the extra pinch of salt in the crust. Easy peasy.
- Flour: All-purpose is what I usually grab, but I’ve also used gluten-free blends with pretty good results. Just don’t use cake flour unless you want a super delicate crust.
- Sugar: I usually use granulated sugar, but brown sugar adds a nice caramel-y note. Or half and half. Honestly, anything sweet will work in a pinch!
- Eggs: These help bind the filling together. Don’t skip ’em unless you’re vegan, then you know your egg substitute drill way better than I do!
- Lemon Juice: This adds a little tang to balance out the sweetness. Don’t skip it! Lime juice works too if that’s what you’ve got.
Recipe Steps:
- Preheat: Set oven to the right temperature!
- Combine: Mix flour, butter, sugar, and salt for the crust.
- Press: Put the mixture into a baking pan and press it down.
- Bake: Bake the crust until it looks golden.
- Blend: Mix mangos, sugar, eggs, flour, and lemon juice for the filling.
- Pour: Put the mango mix on top of the baked crust.
- Bake Again: Bake until the filling sets.
- Cool: Let it cool before you cut it.
- Dust: Add powdered sugar on top if you want.
- Serve: Enjoy your mango bars!
What to Serve It With
These mango bars are amazing all on their own, but if you’re feeling fancy, try serving them with:
- A scoop of vanilla ice cream. Classic combo!
- A dollop of whipped cream. Homemade is always best, but store-bought works too.
- A sprinkle of toasted coconut. Adds a nice tropical vibe.
- A glass of iced tea or lemonade. Perfect for a summer afternoon.
Tips & Mistakes
- Don’t overbake the crust! A slightly underbaked crust is better than a burnt one.
- Let the bars cool completely before cutting! I know it’s tempting to dive in right away, but they’ll be much easier to cut if you wait.
- If your mangos are super juicy, you might need to add a little extra flour to the filling. Nobody wants soggy bars!
- Don’t be afraid to experiment with different flavors! A little ginger or cardamom would be delicious in the filling.
Storage Tips
Store any leftover mango bars in an airtight container in the fridge. They’ll keep for about 3-4 days. And yes, eating them cold straight from the fridge is perfectly acceptable. Especially for breakfast. Don’t judge! They actually taste kinda amazing cold, like a mango cheesecake.
Variations and Substitutions
- No mangos? Try using peaches or nectarines instead. Or even a mix of different fruits!
- Want a healthier version? Use honey or maple syrup instead of sugar. And try using whole wheat flour for the crust.
- Need a vegan option? Use a flax egg instead of regular eggs, and make sure your crust is made with vegan butter.
- Out of lemon juice? Lime juice will do the trick! Or even a splash of orange juice.
- Forgot the salt in the crust (like I do ALL THE TIME)? Just sprinkle a little flaky sea salt on top of the bars before baking. Problem solved!
Frequently Asked Questions
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Mango Bars Recipe
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs finely crushed
- 0.5 cup unsalted butter melted
- 2 tablespoons granulated sugar
- 1 cup fresh mango puree about 2 ripe mangoes
- 0.75 cup sweetened condensed milk
- 0.25 cup lime juice freshly squeezed
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then allow it to cool while you prepare the filling.
- In another bowl, whisk together mango puree, sweetened condensed milk, lime juice, egg yolks, vanilla extract, and salt until smooth.
- Pour the mango mixture over the cooled crust and spread evenly.
- Bake for 25-30 minutes, or until the filling is set and slightly golden at the edges.
- Let the bars cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
