If you’ve ever wished you could bottle the tropical sunshine of ripe mangoes into a dessert, this Mango Bars Recipe is exactly what you need. These bars combine a tender, buttery shortbread crust with a luscious, slightly tangy mango filling that’s perfectly balanced by a hint of vanilla and a touch of lemon. Every bite is a delightful mix of crumbly texture and fruity sweetness, making it a standout treat for any occasion. Trust me, once you make these mango bars, they’ll quickly become a go-to recipe you’ll want to share with friends and family over and over.

Ingredients You’ll Need

A square baking pan holds a dessert with two layers visible: the bottom layer is a light golden crust with a slightly rough texture, and the top layer is a thick, bright yellow fruit mixture that looks soft and chunky with visible small fruit pieces. The pan sits on a white marbled surface, with a whole yellow fruit placed above it, some silver measuring spoons on the bottom left, and a white bowl filled with the same yellow fruit mixture on the bottom right. A cream-colored cloth with a geometric pattern and a wire whisk are positioned in the upper right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mango Bars Recipe lies in its simplicity. Each ingredient plays a key role, from the rich buttery crust that provides a perfect base, to the vibrant mango filling that brings freshness and color.

3 cups all purpose flour: Gives the shortbread crust structure and crumbly texture.
1 cup unsalted butter (room temperature): Adds rich flavor and tenderness to the crust.
½ cup granulated sugar: Sweetens the shortbread without overpowering the mango.
¼ tsp salt: Balances sweetness and enhances flavor complexity.
2 egg yolks from large eggs (room temperature): Provides moisture and richness to the dough.
1 tsp vanilla extract: Infuses subtle warmth that elevates the overall taste.
3 ripe mangoes (flesh scooped out and diced): The star ingredient delivering natural tropical sweetness and vibrant color.
½ cup granulated sugar (adjust to taste): Sweetens the mango filling, adjusted to ripeness of the fruit.
1 tsp fresh lemon juice: Adds brightness to cut through the sweetness.
1 tbsp cornstarch (dissolved in 3 tbsp water): Thickens the mango filling to a perfect jam-like consistency.

How to Make Mango Bars Recipe

Step 1: Prepare the Shortbread Crust

Start by preheating your oven to 350°F and lightly grease a 9×9 inch baking pan. In a stand mixer fitted with a paddle attachment, combine the flour, butter, sugar, salt, egg yolks, and vanilla on low speed until the mixture resembles coarse crumbs. This dough is the heart of your bars, offering a tender yet sturdy base that will complement the luscious mango filling perfectly.

Step 2: Bake the Bottom Crust

Press half of the shortbread dough firmly into the bottom of your prepared pan, making sure to pack it well into every corner. This ensures even baking and a solid base. Bake for about 10-15 minutes, or until the edges turn a light golden brown. Let the crust cool so it firms up a bit before adding the filling. Keeping the oven on is important for smooth workflow!

Step 3: Cook the Mango Filling

While the crust is baking, gently combine the diced mangoes, sugar, and lemon juice in a medium saucepan over medium heat. Stir frequently as the mangoes soften and break down, releasing their lovely juices. After about 10-15 minutes, the mixture should reduce and thicken slightly — this step is where the mango’s flavor truly intensifies. Stir in the cornstarch slurry and cook another few minutes until it thickens to a jam-like texture. This luscious filling is what sets these bars apart.

Step 4: Assemble the Bars

Spread the warm mango filling evenly over the cooled shortbread crust. Then, crumble the remaining half of the shortbread dough on top, covering the mango layer completely. Press it lightly if needed but keep some lumps for a rustic texture. This topping will bake into a golden, buttery crumble that contrasts beautifully with the smooth mango filling.

Step 5: Final Bake and Cooling

Bake the assembled bars for 20-25 minutes, until the top turns a delicate golden brown. It’s best to let them cool completely before slicing to allow the mango filling to set nicely. Once cooled, cut into 16 generous bars and get ready to enjoy a bite of sunshine.

How to Serve Mango Bars Recipe

A square piece of crumb cake sits in the middle of a plain white plate on a white marbled surface. The bottom layer is a light golden crust that looks firm but soft. Above the crust is a thick, bright yellow filling that appears smooth and slightly shiny. The top layer is a crumbly, pale beige streusel with uneven chunks, giving it a rough, crunchy texture. A few crumbs have fallen around the piece on the plate, adding to the crumbly look. In the blurred background, another piece of the same crumb cake is visible on a similar white plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra delightful presentation, sprinkle the bars with a dusting of powdered sugar or garnish with a few thin slices of fresh mango on top. A small dollop of whipped cream or a sprinkle of toasted coconut flakes can turn these bars into an elegant dessert if you’re serving guests.

Side Dishes

Mango bars pair wonderfully with a scoop of vanilla ice cream or a refreshing cup of iced green tea. Their bright, fruity flavor makes them a great accompaniment to light summer meals or afternoon tea spreads.

Creative Ways to Present

Try serving mango bars in mini tart pans or square silicone molds for individual portions. Layer them with chia seed pudding or coconut cream in a clear glass to create a stunning parfait twist. The colorful mango filling always brightens up any presentation.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mango bars in an airtight container at room temperature for up to two days. After that, refrigeration is best to maintain freshness, and they will stay good for about 4-5 days chilled.

Freezing

If you want to make these mango bars well ahead, they freeze beautifully. Wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They will keep for up to 3 months. Thaw in the fridge overnight before serving.

Reheating

For a freshly baked feel, gently warm mango bars in a 300°F oven for 5-7 minutes. Avoid microwaving, as it can make the crust soggy and the filling overly soft.

FAQs

Can I use frozen mango for this recipe?

While fresh ripe mangoes give the best flavor and texture, frozen mango can be used in a pinch. Just be sure to thaw and drain excess liquid before cooking to avoid a watery filling.

What type of mango is best for mango bars?

Sweet, fragrant mango varieties like Ataulfo or Alphonso work beautifully because they have a smooth texture and intense flavor that hold up well in cooking.

Can I make the crust without eggs?

The egg yolks add richness and help bind the dough, but you can try substituting with a tablespoon of yogurt or cream cheese if needed. The texture may vary slightly.

How do I know when the mango filling is done?

The filling should have thickened to a jam-like consistency and coat the back of a spoon without running off too quickly. This usually takes around 15 minutes of gentle simmering after adding cornstarch.

Can I add other fruits to this mango bars recipe?

Absolutely! Feel free to mix in berries or diced peaches with the mango for a unique twist. Just adjust the sugar depending on the sweetness of the additional fruit.

Final Thoughts

This Mango Bars Recipe is a true celebration of tropical flavors combined with the comforting crumb of a classic shortbread crust. It’s easy enough to make for everyday treats but special enough to impress at gatherings. I hope you enjoy making and sharing these bars as much as I do — they’re a sunny slice of happiness in every bite.

Mango Bars Recipe

Ingredients You’ll Need