Description
A tropical twist on a classic dessert, featuring a buttery, shortbread-like crust and a sweet, juicy mango filling. These bars offer a perfect balance of golden crumbles and sun-ripened fruit, creating an irresistible jammy center that brings a taste of the islands to your kitchen.
Ingredients
The Tropical Filling
- 2 1/2 cups ripe mango chunks (2–3 mangoes)
- 3–5 tbsp granulated sugar (to taste)
- 1/2 tbsp corn starch
The Crumbly Pastry
- 2 cups all-purpose flour
- 3/4 cup cold unsalted butter, cubed
- 2/3 cup brown sugar, packed
- 1 large egg, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 tsp vanilla
Instructions
Prep: Preheat oven to 350°F. Line an 8×8 pan with parchment paper.
Fruit: Toss mango chunks with sugar and corn starch; set aside.
Crumble: Whisk flour, baking powder, and salt. Cut in cold butter until even crumbs form.
Bind: Whisk egg, brown sugar, and vanilla. Stir into the flour-butter mixture until slightly crumbly.
Layer: Press 2/3 of the dough into the pan. Spread mangoes on top. Sprinkle remaining 1/3 dough over the fruit.
Bake: Bake for 35–40 mins until golden. Cool completely before slicing.
Notes
The Cold Butter Rule: Use butter straight from the fridge to create steam pockets for a ‘snappy’ shortbread texture.
Corn Starch is Key: Thickens the mango juices into a stable jam, preventing a soggy bottom crust.
Clean Cuts: Allow the bars to reach room temperature before slicing so the fruit filling can fully solidify.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert / Snack Bars
- Method: Cut-in / Baking
- Cuisine: Tropical / American
Nutrition
- Serving Size: 1 Bar
- Calories: 310
- Sugar: 24
- Sodium: 95
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 3
- Cholesterol: 60
Keywords: mango crumb bars, tropical fruit dessert, mango shortbread bars, easy summer baking, fresh mango recipes, crumbly fruit squares, buttery mango pastry