0 from 27 votes
Mango Bars
Mango Bars are the perfect mix of sweet and tart, with a crispy oatmeal crust and smooth mango filling. Easy and delicious!
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 12
Calories: 298 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the crumb topping:
- 1 ½ cups all purpose flour (plain flour) 185g
- 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 ripe mangoes flesh chopped
- 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.
Cup of Yum
Notes
- When choosing a ripe mango, make sure to give it a gentle squeeze. If it's too hard, it's not ripe yet. If it yields to the touch, it's overripe. You want a mango that is just ripe - soft but with a little give.
- If you don't have fresh mangoes on hand, you can use frozen mangoes instead! Just make sure to thaw them before using them.
- If you want a mango flavor without the chunks, you can use mango puree instead of fresh mangoes.
- After making the crust, store it in the fridge while you assemble the filling to ensure the butter stays cold and firm.
- Do not use quick-cooking oats for this recipe as they will turn to mush when baked.
Nutrition Information
Calories
298kcal
(15%)
Carbohydrates
45g
(15%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
192mg
(8%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
25g
(50%)
Vitamin A
728IU
(15%)
Vitamin C
13mg
(14%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 298
% 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.