If you're looking for a delicious way to use up all of those mangoes, try these Mango Bars! They are the perfect mix of sweet and tart, with a crispy oatmeal crust and smooth mango filling. Great as a refreshing summer treat!
It's summertime and that means mango season is in full swing!
Move over lemon bars, mango bars are the new summer favorite.
These mango squares are perfect for picnics, potlucks, or just a casual dessert at home.
The mango filling is sweet and tart, with a lovely fruity flavor that really shines through.
It's sandwiched between an oatmeal-based crumble crust, with a little extra cumb mixture sprinkled on top to round out the flavor and texture.
This recipe uses simple ingredients and is the perfect way to enjoy a refreshing dessert in the spring and summer months!
Why You'll Love This Recipe
Mango bars are a great way to use up in-season mangoes.
The mango filling is both sweet and tart.
Oatmeal crumble crust is easy to make and gives a nice nutty crunch.
Can be served as bars or squares.
Mango Bars are perfect for picnics, potlucks, or any summer gathering!
For the crumb topping:
- All-Purpose Flour - Gives the crumble a dry crumbly texture that mixes in with the rest of the ingredients.
- Old Fashioned Oats - Adds texture as well as a nutty flavor.
- Brown & White Sugar - Gives the crust and topping varying levels of sweetness and crunch.
- Baking Powder - Helps the crust rise slightly creating a crunchy airy feeling.
- Salt - Balances out the sweetness in both sugars.
- Butter - Cold butter is used to make the crumbles and adds a rich buttery flavor and texture.
For the mango filling:
- Ripe Mangoes - This sweet summer fruit has a refreshing tropical taste that everyone enjoys in warmer weather. Make sure they are ripe and juicy.
- White Sugar - Adds additional sweetness to balance the natural sweetness of the mangoes.
- Lemon Juice - Adds an acidic touch of flavor that helps brighten the filling.
- Cornstarch - Gives the filing its thick texture.
Please see the recipe card below for quantities.
Wondering how to make this Mango Bars recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Pre-heat oven to 350°F/180°C. Line a 9×9-inch (23cm) pan with parchment paper.
Assemble the crumb base: Add the flour, sugar, oats, baking powder, and salt to a bowl and whisk to combine. Add in the cold cubed butter and cut it into the dry ingredients using your fingers or a pastry blender until large damp crumbs form. Remove 1 cup and set aside.
Press the crust: Add the rest of the crumb mixture into the prepared baking pan and press down firmly to evenly distribute.
Make the mango filling: Add the fresh mango flesh, sugar, lemon juice, and cornstarch to a blender or mash until smooth. You can leave chunks of mango for texture or make it smooth (I make it smooth).
Assemble and bake: Pour the mango filling over the pressed crust, then sprinkle the remaining crumble on top. Bake for 45 minutes or until the top is golden brown and the filling is bubbling.
Cool, slice, and serve: Let the bars cool completely before slicing into bars and enjoying.
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.
Serve on a hot day along with Lemon Cucumber Popsicles.
Bring to a BBQ along with a batch of Dill Pickle Pasta Salad.
Top with a scoop of Mango Ice Cream for a decadent treat.
Serve with a cold glass of Strawberry Iced Tea or Berry Iced Tea.
Add a layer of fresh mango slices in between the mango filling and crumble topping for extra mango flavor and texture.
Swap out half of the mangoes for peaches or nectarines for a summery twist.
Add a teaspoon of ground cardamom to the mango filling for a touch of spice.
Try using other fruits in season such as berries, cherries, or apricots. You'll love these Cherry Bars with almonds.
To store, place mango bars in an airtight container and keep in the fridge for up to one week. The mango filling will thicken as it chills so you may need to bring it to room temperature before serving.
These mango bars can also be frozen for up to three months by storing them in a freezer-safe container or bag. Let thaw in the fridge overnight before serving.
If you don't have cornstarch on hand, you can use arrowroot powder or tapioca flour as a substitute.
Mangoes are in season from May to September. If you can't find mangoes at the store, it's perfectly ok to use frozen mango chunks.
More Mango Recipes
- Vanilla Mango Muffins
- Easy Mango Syrup
- Mango Shake
- Mango Salad with Lime Ginger Dressing
- Vanilla Mango Soda
- Mango Puree
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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
- 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.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Making these for my Christmas cookie boxes! Planning to add coconut to the oat mixture, and swap a bit of the mango for pineapple! Yay! ❤️
I love mango, so couldn't wait to try them in these bars. The kids loved them. Such a great idea.
I LOVE mango and these bars were super delish and easy!!! Also thanks for the tips on choosing a mango--I am horrible at that! LOL!
I love baking with mangos and these were so delicious. I'lll be making these all summer long. They were a hit!
Wow...what a flavourful recipe. They were really easy. I cheated and used canned mango pulp. Perfection!
It is amazing how easy it is to make something as delicious as these mango bars. Yum!
Oh, yes. These are big winners for me! I love mango, and using it for bars like this is such a great idea!