Mango bars with lime glaze Recipe

Summery Mango Bars! A jammy layer of contemporary mango sandwiched between a coconut biscuit base and crumbly topping, completed with a lime glaze. Stellar flavour mixture that screams of summer season! That mango layer is the whole lot – juicy and beneficiant.

I meant to kick off this publish by cheerfully introducing it as a part of my yearly custom of sharing a mango recipe every summer season.

Nonetheless, a fast look via my previous creations made me understand that calling it an “annual custom” is likely to be a stretch. There have been the 2023 Mango Muffins and the 2022 Yum Cha Mango Pancakes, however the one earlier than that was all the way in which again in 2019—a Prawn, Avocado, and Mango Salad.

Let’s chalk up the three-year hole to the pandemic and formally get again on observe.

Presenting the summer season of 2025 mango recipe: MANGO BARS!!! ☀️☀️

Right here’s what you have to make the mango bars.

Mango filling

You will have two, massive, ripe mangoes for this recipe. And sure, it may be made with canned mango!

• Mangoes – Use any selection you want. And it goes with out saying the sweeter and riper they’re, the higher!

  Canned mango – Use mangoes in unsweetened juice in the event you can, so it’s much less candy. Drain effectively in a colander then use per the recipe, slicing if wanted to make the slices thinner. I do favor the feel of the filling made with slices quite than diced, however dicing does work too. Minimize them into ~6mm / 1/4″ cubes.

• Cornflour / cornstarch – This helps the juices thicken a contact right into a syrup, quite than the watery juices working into and soaking the bottom. We solely use 1 1/2 teaspoons (don’t go overboard else it makes the mango layer unpleasantly gluey).

• Sugar – I do know it sounds insane so as to add sugar into candy ripe mangoes, however hear me out! Simply 2 tablespoons helps the juices grow to be syrupy (mixed with the cornflour) which suspends within the mango layer, quite than watery juices working into the bottom. Found after a number of makes an attempt of creating a sugar-free filling and never being thrilled with the mango layer!

Coconut base and crumb

That is based mostly on the stunning crumb and base in my Raspberry Bars, with the addition of coconut which I actually wished as a result of – coconut! Mango! Fab! I initially omitted the oats however then put it again in as a result of I believe it provides good texture to the bottom quite than simply being a thick plain shortbread-style slab. It was nonetheless good, however I assumed was just a bit too sandy for the thick layer of juicy mango. So, sure to the oats!

• Flour – Simply common plain / all-purpose flour. Self elevating flour shouldn’t be really helpful right here, it has an excessive amount of baking powder in it for this recipe, the bottom and crumb will puff up an excessive amount of.

• Desiccated coconut – Or finely shredded coconut. Simply not coconut flakes, they’re too massive. Additionally, please use unsweetened.

• Oats – Common plain rolled oats aka conventional oats. Not metal reduce, not fast cooking, and never flavoured ones.

• Unsalted butter – Melted. If utilizing salted, simply skip the salt.

• Sugar – Simply half a cup (100g) of white sugar. Not too candy! I take advantage of white sugar so the bottom is whiter – contemporary summery colors in opposition to the orange mango – however brown sugar works too. The crust will simply be a pale brown and the floor will get a bit of extra color.

• Egg – Makes the combination bind collectively. No must convey to room temperature on this recipe. Use a big egg (50-55g/2oz), bought in cartons labelled as “massive eggs” or 600-660g for a dozen. Extra on eggs for baking right here.

• Salt – Normal baking ingredient today, to convey out the flavours within the different substances.

In all honesty, slicing the mangoes takes essentially the most time right here. However that’s a pleasurable activity since you get to snack on all of the offcuts as you go, and the chef will get to suck the seed!

1. HOW I CUT MANGO

I discovered the mango layer texture is nicer utilizing slices quite than dicing (became mush). So use the cheeks first then the offcuts from across the seed provided that wanted to make up the complete 2 1/2 cups we’d like.

1. Cheeks first – Stand the mango upright on the broader aspect (ie the aspect that was hooked up to the tree). Minimize the cheek of the mango off both sides of the seed, aiming to go away as little flesh as attainable on the seed.

2. Scoop out – Then utilizing a big spoon or scooper (the sharper the sting, the simpler it’s), scoop the flesh out of the pores and skin in a single massive piece.

3. Slicing – slice the cheeks into 3 – 4 mm / simply shy of o.2″ thick slices. Too skinny = breakage when tossed, too thick = slippery and more durable to chop/eat. (Talking from expertise right here).

   (If in need of the quantity required, reduce the flesh across the seed and use that too). 

4. Measure – Measure out 2 1/2 cups (400g) mango slices right into a bowl. The slices will flop and fold right into a measuring cup so it’s fairly correct. Don’t fret about some breakage. Then put aside. Don’t toss with sugar but. The mango will sweat and get too watery.

2. Base & crumb (similar combination)

We’re utilizing the identical combination for the bottom and crumbly topping. The combination is a bit of wetter when it’s first blended and pressed into the bottom. By the point you get to sprinkling it over the mango, it has dried out a bit to make it simpler to crumble throughout the floor.

1. Combine – Soften the butter in a heatproof bowl within the microwave. Combine the sugar in first, then the egg. Then add the whole lot else in a single go (flour, baking powder, oats, coconut, salt) and blend till you’ll be able to now not see flour.

2. Combined and able to use!

3. Press – Measure out 1 3/4 cups of the combination into measuring cups. (The remaining combination is used for the topping). Press into the bottom utilizing your fingers, stage it as greatest you’ll be able to. Press firmly to stage the floor however no must press tremendous firmly (ie not like your favorite torture-but-highly-effective Chinese language masseuse working in your again).

4. Mango tossing – Now we will put together the mango layer! Sprinkle the sugar and cornflour throughout the floor of the mango and use your fingers to softly toss to disperse.

5. Mangoes layer – Pour all of the mangoes onto the bottom and unfold out evenly.

6. Crumbly topping – Crumble the remaining topping throughout the floor. Bigger crumbles = extra excessive impression crunchy patches on floor and extra mango publicity however barely more durable to chop neatly (I am going for this, pictured). Smaller crumbles = simpler to chop (extra sensible, higher for impressing).

7. Bake for half-hour in a 180°C/350°F oven (160°C fan pressured) till the floor is gentle golden.

8. Cool for two hours on the counter earlier than drizzling with glaze, if utilizing. (Velocity issues up – half-hour on counter, half-hour in fridge).

3. lime drizzle glaze

The trick with glazes is to make them simply skinny sufficient to allow them to be drizzled throughout the floor they usually unfold barely, however thick sufficient to set so you’ll be able to nonetheless see it. If the glaze is just too skinny, it spreads and sinks into the cake/bars and so forth and disappears = disappointing. 😭

1. Mixing – Put the icing sugar, lime zest, juice and vanilla in a bowl. Then combine with a small whisk till throughly mixed.

2. Consistency – Objective: honey consistency, not maple syrup which is just too skinny. Glazes can go from too thick to too skinny with simply the tiniest quantity of additional liquid. So in case your glaze wants thinning, solely use 1/4 teaspoon at a time and blend it in completely earlier than including extra.

3. Drizzle randomly throughout the floor of the mango bars in any sample you need.

4. Set and reduce – Go away for 10 minutes to let the floor of the glaze set earlier than slicing into 12 squares (regular, pictured) or 9 squares (grasping, at all times inspired).

I believe I’ve written in a number of locations that the lime glaze is optionally available.

I’d prefer to retract that / caveat it. It is optionally available – no I can’t pressure you to make it – but it surely’s extremely, extremely really helpful. Not solely does it add a ending pizzaz to those Mango Bars, as all glazes do to all deserts, however the little pop of lime flavour performs so properly with the mango and coconut. I attempted placing the lime flavour into the mango filling but it surely simply received misplaced.

Embrace the mess

And lastly – be forewarned – it would get a bit of messy to eat in the event you take small nibbles. Crumble bars at all times are, however this one a bit of greater than normal due to that generously juicy mango layer.

Answer is to both eat it in a single or two massive bites (my new style testing crew, my builders, opted for this) or embrace the mess (I opted for this).

Both method, it’s so satisfying! – Johnsat x

Mango bars with lime glaze Recipe

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Serves: 12 Prep Time: 20 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 291 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 125g/ 1 stick unsalted butter (Note 1 US conversion note)
• 1/2 cup caster/superfine white sugar (regular/granulated also ok)
• 1 large egg
• 1 1/2 cups flour , plain / all-purpose
• 1 cup oats (Note 2)
• 3/4 cup desiccated or finely shredded coconut , unsweetened (not flakes, too big)
• 1/2 tsp baking powder
• 1/4 tsp cooking salt / kosher salt (or 1/8 tsp table salt)
• 2 1/2 cups (400 g) mango slices , 5mm/0.2″ thin, 2 large-ish mangoes (Note 3)
• 1 1/2 tsp cornflour / cornstarch
• 2 tbsp white sugar (don’t skip this even if mangoes are sweet, Note 4)
• 3/4 cup soft icing sugar / powdered sugar (Note 5)
• 1 tsp lime zest
• 3 tsp lime juice , plus more as needed (1/4 tsp at a time)
• 1/4 tsp vanilla extract

Instructions

1. Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8″ lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.
2. Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8" panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.
3. Melt butter – Cut the butter into ~1.25cm/1/2" chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)
4. Mix – Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.
5. Base – Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.
6. Mango filling (do this just before use) – Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.
7. Assemble – Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.
8. Bake for 30 minutes until the surface is light golden.
9. Cool – Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).
10. Lime glaze – Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it's a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.
11. Serve – Cut into 12 squares (sensible) or 9 (greedy). Devour!

Notes

1. Butter conversion (US bakers) – Astute bakers will notice that 125g butter does not equal 1 stick of butter, it is 113g. However, US cup sizes are also marginally smaller – 236ml v 250ml in most of the rest of the world. So the the lessor amount of butter is correct of the amount of flour, oats etc you use measured in US cups.
2. Oats – regular rolled oats / traditional coats. Not steel cut or quick cook.
3. Mangos:
Measuring – The slippery slices will flop into the measuring cup quite easily. Don’t worry if some break. Be sure to use offcuts from around the seed!
Variety – Use any you like, my favourites are (in order): Honey Gold, R2E2, Kensington Prides, Keitt. Calypso brings up the rear – common, pretty, cheap, least mangoey.
Don’t toss mango with sugar until just before using else it will draw excess juice out of the mango. Follow recipe steps in the order they are written.
4. Sugar note – A bit of sugar with the cornflour in the mango layer makes it bake up a little “jammy” rather than turning into watery mush which was a problem in early versions I tried.
5. 🇦🇺 Icing sugar for Australians – Be sure to get SOFT icing sugar (packet will say as such) not pure icing sugar which is used for icing that sets hard like royal icing.
6. Butter melting – I cover the bowl with a couple of paper towels, do 30s on high, then 10 sec increments until mostly melted. Then finish melting by mixing. My days of cleaning microwave butter explosions are over!
Store in the fridge for 5 days though from day 2 and beyond, though base is pretty good for 2 days then does lose crispness. Still darn delish though! Not suitable for freezing.
Nutrition per bar, assuming 12 bars and the glaze is used.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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