Easy Mango Bars

You want a dessert that tastes like summer but doesn’t require a culinary degree, right?
I stumbled into these Easy Mango Bars on a hot afternoon and I never looked back.
They pack bright mango flavor into a buttery shortbread base and a custardy top, and they sit happily at your picnic or on your kitchen counter like they own the place.

Stick around and I’ll show you the simple ingredients, the step-by-step methods, and a few cheeky variations.
FYI, if you want more mango inspiration, check out mango bread for a looser, loaf-style treat.

Why You’ll Love This Recipe

• Quick to make: You can finish the bars in under an hour from start to finish.
• Big mango flavor: Fresh puree concentrates sweet, tropical notes without the sugar overload.
• Buttery crust meets custard top: Texture contrast makes each bite interesting.
• Kid-friendly and fancy-guest approved: I serve these at potlucks and my niece asks for them like clockwork.
• Flexible with fruit: Swap mango for other purees if needed, though I don’t recommend giving up mango unless you hate joy.

Ingredients You’ll Need

Ingredient:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups fresh mango puree
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

How to Make (Step-by-Step)

Method: I use a two-layer approach so the crust bakes through before the filling sets. That order prevents soggy bottoms and gives you a firm base to cut. Trust me, your slices will look like you spent twice as long in the kitchen.

STEP 1

Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
I set the rack in the middle so heat distributes evenly.

STEP 2

In a bowl, cream the softened butter and powdered sugar together until light and fluffy.
Creaming well traps air and yields a tender shortbread crust.

STEP 3

Gradually mix in the flour and salt until a dough forms.
Don’t overwork the dough; stop when it holds together.

STEP 4

Press the dough firmly into the bottom of the prepared pan.
Press with a flat-bottomed cup for uniform thickness.

STEP 5

Bake for about 15-20 minutes, or until lightly golden.
If edges brown too fast, tent with foil to prevent burning.

STEP 6

In another bowl, combine the mango puree, granulated sugar, eggs, lemon juice, vanilla extract, and cornstarch. Mix well.
Beat the eggs lightly so the filling stays silky, not rubbery.

STEP 7

Pour the mango filling over the baked crust.
Pour slowly to avoid disturbing the crust.

STEP 8

Bake for an additional 25-30 minutes, or until the filling sets firmly.
Test the center with a thin knife; it should come out mostly clean.

STEP 9

Allow to cool completely before cutting into bars. Serve chilled or at room temperature.
For cleaner squares, chill then run a hot knife under the blade before each cut.

Pro Tips for the Best Results

• Use ripe mangoes: Ripe fruit gives the sweetest, brightest puree.
• Strain if needed: If your mango puree has fibrous bits, strain it for a smoother filling.
• Don’t overbake: Watch the filling; it still firms slightly as it cools.
• Chill before cutting: Cooling helps the bars slice cleanly and look pretty.
• Boost brightness: Add a tablespoon of lemon juice if your mangoes lack acidity.
• Mic drop tip: Taste your puree before you add sugar; different mangoes vary wildly.
• Brown butter crust: Brown the butter first for a nutty depth.
• Control sweetness: Taste your mango puree and reduce sugar if your fruit gets super sweet.
• Layer evenly: Use an offset spatula to spread the filling so it bakes uniformly.
• Room temp eggs: Bring eggs to room temp for a silkier filling.
• Also, check out mango cake if you want a softer, loaf-like texture for similar flavor vibes.

Fun Variations & Topping Ideas

Variations:

• Coconut-mango: Replace 1/4 cup flour with shredded coconut for tropical vibes. Shredded coconut crisps a bit in the oven and smells amazing.
• Spicy kick: Fold a pinch of cayenne into the filling for heat. Cayenne plays nice with sweet mango if you keep it subtle.
• Berry swap: Use peach or apricot puree if mango prices make you cry. Peach keeps the recipe softer and friendlier for temperamental mango seasons.
• Gluten-free: Use a 1-to-1 GF flour blend for the crust and press it the same way. For gluten-free crust, chill the dough longer so it binds well.

Toppings:

• Toasted coconut: Sprinkle before serving. Don’t let the coconut burn; toast until golden and aromatic.
• Whipped cream: Dollop lightly so you don’t overpower the mango. Whip lightly with a touch of sugar so it stays stable.
• Lime zest: Grate a little over the top for a zippy finish. Zest freezes well; store extra in the freezer for future use.
• Chili-lime salt: Sprinkle for an edgy sweet-savory pop.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Wrap slices individually if you plan to freeze them; they stay good for about 2 months.
Thaw overnight in the fridge and warm briefly in a low oven if you want them slightly softer.
Microwave works in a pinch; heat a single slice for 10-15 seconds.
For oven warming, use 300°F for 8-10 minutes to refresh texture.

Leftover ideas

Cut small squares and serve with yogurt for breakfast.
Crush into parfait layers with granola and honey.
Blend a bar with milk and ice for an instant mango shake.
Chop and fold into pancake batter for mango-studded pancakes.
Crumble on top of ice cream like a tropical streusel.
Blend small pieces into smoothie bowls for texture and flavor bursts.
Use leftovers as jam on toast; warm with a spoonful of honey.

Frequently Asked Questions (FAQ)

Can I use canned mango puree?

Yes, but taste first; some canned purees contain extra sugar or syrup that will change the sweetness.

How do I tell when the filling is set?

Gently jiggle the pan; the center should wobble slightly but not flow.

Can I make these ahead for a party?

Absolutely; make them the day before and chill so they slice neatly at serving time.

Do I need to peel mangoes before pureeing?

Yes, peel and pit ripe mangoes; the skin and pit will ruin the texture and flavor.

Can I reduce sugar in the filling?

Yes, reduce by a quarter cup and taste; sweetness varies with mango ripeness.

What if my mango puree is too thin?

Add a teaspoon of cornstarch and simmer briefly to thicken, then cool.

Can I freeze individual bars?

Yes, wrap each in plastic and foil; thaw overnight in the fridge.

Conclusion

These Easy Mango Bars deliver big flavor with minimal fuss, and they actually impress people.
Make them, share them, and watch your friends become mango evangelists. If you want a similar take with a shortbread crust and crumble, check my inspiration at Mango Bars with Shortbread Crust and Crumble – The Unlikely Baker.
Leave a comment and a rating below; I read every note and I will probably steal your topping idea.