Mango Bars Recipe

Name: Mango Bars
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 2 1/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 1 2/3 cups (3 1/2 sticks) cold unsalted butter; 4 cups peeled and diced ripe mangoes; 1/4 cup water + 3 tablespoons cold water; 2 tablespoons lemon juice; 2 tablespoons cornstarch; 1 1/2 cups old-fashioned rolled oats

Escape to paradise with these irresistible Hawaiian Mango Bars! Inspired by a treasured church cookbook recipe from Hawaii, these bars offer a delightful twist on a classic dessert. Imagine warm, sweet mango filling nestled under a buttery oat crumble, reminiscent of a comforting apple crisp. Serve warm with a scoop of vanilla ice cream for the ultimate tropical treat, or enjoy them cool as delightful bars. This recipe is perfect for potlucks, gatherings, or a sweet anytime snack.

Prep Time 20 mins

Cook Time 60 mins

Calories 258.1 kcal

Protein 4g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mango Bars

2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
1 2/3 cups (3 1/2 sticks) cold unsalted butter
4 cups peeled and diced ripe mangoes
1/4 cup water + 3 tablespoons cold water
2 tablespoons lemon juice
2 tablespoons cornstarch
1 1/2 cups old-fashioned rolled oats

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How to Make Mango Bars

Preheat oven to 350°F (175°C).
**Crust:**
In a medium bowl, combine 2 cups all-purpose flour and 1/2 cup granulated sugar.
Cut in 1 cup (2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Press the crumb mixture evenly into a greased 13x9 inch baking pan.
Bake for 7-10 minutes, or until lightly golden brown. Set aside to cool completely.
**Mango Filling:**
In a medium saucepan, combine 4 cups diced ripe mangoes, 1/4 cup water, 2 tablespoons lemon juice, and 3/4 cup granulated sugar.
Cook over medium heat for 10-12 minutes, or until the mangoes are tender.
In a small bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons cold water until smooth.
Stir the cornstarch mixture into the mango mixture and cook, stirring constantly, until thickened (about 1-2 minutes).
Remove from heat and let cool slightly.
Pour the cooled mango filling over the prepared crust.
**Topping:**
In a medium bowl, combine 1 1/2 cups rolled oats, 1/4 cup all-purpose flour, and 1/2 cup granulated sugar.
Cut in 2/3 cup (1 1/2 sticks) cold unsalted butter using a pastry blender or your fingers until the mixture is crumbly.
Sprinkle the crumble topping evenly over the mango filling.
Bake for 50-55 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool completely before cutting into bars. Serve warm or cold.