Mango Bars
User Reviews
5
Mango Bars
Description
This recipe involves making a crumbly base from a mixture of all-purpose flour, old fashioned oats, brown and white sugar, salt, and baking powder, blended with cold cubed butter until coarse crumbs form. Most of this crumb mix is pressed firmly into a lined baking pan as the crust, while a portion is reserved as topping.
The filling combines chopped or pureed ripe mangoes with sugar, lemon juice for brightness, and cornstarch to thicken. Spread evenly over the crust, it is finished with the reserved crumb topping sprinkled loosely on top. Baking for about 45 minutes results in a crust and topping that is golden and crisp, while the mango filling bubbles underneath.
Once cooled, the bars cut into squares reveal tender mango layers under the crumbly top, offering contrast in texture and natural sweetness enhanced by citrus.
Choose mangoes that are ripe but still slightly firm for best flavor and texture. Frozen mangoes can be used if thawed first. Keep the crust chilled while assembling the filling to maintain crumbly texture. Avoid quick-cooking oats to prevent a mushy topping after baking.
Ingredients
For the crumb topping:
- 1 ½ cups all-purpose flour 185g, plain flour
- 1 ½ cups old fashioned oats 135g
- ½ cup brown sugar 100g
- ⅓ cup white sugar 75g
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup butter cold, cut into small cubes (170g)
For the mango filling:
- 2 Mango flesh chopped, ripe
- ⅓ cup white sugar 75g
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Pre-heat oven to 350°F/180°C. Line a 9×9-inch (23cm) pan with parchment paper.
- In a large mixing bowl, whisk together the flour, oats, both sugars, salt and baking powder together well. Using a pastry blender or your fingertips, cut or rub in the butter until large crumbs form. Set aside 1 cup of the crumb mixture (to use as the topping).
- Press the remaining crumb mixture firmly and evenly into the bottom of the baking pan and set aside.
- In a medium mixing bowl, mash the mangoes, sugar, lemon juice and cornstarch together. You can mash or blend it to a puree, or leave some chunks for texture.
- Spread the mango mixture evenly over the crust in the baking tray, then sprinkle the remaining crumb mixture loosely over the top.
- Bake for 45 minutes or until the crumb topping is golden and the mango filling is bubbling.
- Allow the mango bars to cool in the pan, then remove from the pan and cut into bars.
Notes
- Choose mangoes that yield gently to pressure but are not overripe for optimal flavor and texture.
- Frozen mangoes can substitute fresh ones if fully thawed before use.
- Chill the crumb crust in the fridge during filling preparation to keep butter cold.
- Do not use quick-cooking oats as they will become mushy in the baked topping.
- Mango filling can be pureed or left chunky for texture variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 192mg | 8% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 25g | 50% |
| Vitamin A | 728IU | 15% |
| Vitamin C | 13mg | 14% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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