Mango bars have a delicious mango filling sandwiched in a buttery shortbread crust and crumble. So easy to make, even easier to eat! A mango dessert perfect for summer picnics, everyday snacking, even holiday baking.
(Love mango desserts? You will love this mango chiffon cake — light, airy, delicious!)
I was surprised to learn that mangoes are in season all year in the United States.
While the kind of mango that’s available changes, you can typically get your dose of fresh mangoes all year round.
Here in Canada, we usually see an abundance of ataulfo mangoes (my favourite variety, second only to Philippine carabao mangoes) from late spring to mid summer.
We call it our Mango Madness Season lol.
We buy all the mangoes and we always end up with more mangoes than we can handle.
Which is a happy problem for me because I love baking with and making mango desserts.
From the traditional Filipino mango sago dessert to no-bake mango cheesecake, from dried mango chocolate bites to everybody’s favourite mango graham cake.
These mango bars are the latest in my delicious mango recipe collection.
Let’s start baking.
Why you’ll love this recipe
I love making mango bars and I hope you do, too!
- Delicious mango filling. These bars are so light and refreshing and one of the best ways to enjoy fresh mangoes.
- Buttery shortbread crust. And it goes so well with the shortbread crust and crumble.
- Easy to make. They look and sound complicated to make, but the recipe is secretly very simple! Aren’t those the best kinds of recipes?
How to make
Ingredients and baking tools
To make these mango bars (or mango squares, if you prefer), you’ll need pantry staples like all-purpose flour, unsalted butter and granulated sugar.
Two things to remember:
- Egg yolks — this recipe only uses egg yolks from large. Check this out if you need leftover egg white recipes.
- Ripe mangoes — you can use your favourite mango variety, just make sure they’re sweet and ripe
As for baking tools, I like using my stand mixer to make the crust but a handheld electric mixer works fine too.
You’ll also need the following:
- Medium-sized saucepan to cook the filling
- 9×9 inch baking pan
- Measuring cups and spoons
Step-by-step instructions
There are two components to this recipe. Don’t worry, they’re both very easy to make.
How to make the shortbread crust
To make the shortbread crust and crumble:
Preheat your oven to 350F. Lightly grease a 9×9 inch baking pan and set aside.
Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat flour, butter, sugar, salt, egg yolks and vanilla extract on low speed.
Beat until it resembles a coarse meal.
Transfer half of your shortbread dough to your prepared pan and press firmly to the bottom using your hands.
Make sure to really pack it in and get to all the corners. Set aside the other half of your dough for later.
Bake your crust for 10-15 minutes or until it turns a light golden brown at the edges. Remove from the oven and allow to cool. Don’t turn the oven off.
How to make the mango filling
While your shortbread crust is baking, you can cook your mango filling.
1 In a medium-sized saucepan on medium heat, stir mangoes, sugar and lemon juice. Cook until the fruit starts breaking down and the mango mixture starts to reduce and thicken (10-15 minutes). Stir often so that the sugar doesn’t burn. And taste to ensure you’re happy with the sweetness of the mixture.
2 Add cornstarch dissolved in water, stir to combine, and continue to cook until you get a significantly thicker consistency. This usually only takes a couple of minutes. Remove from heat.
You can make this the day before and keep it in an airtight container in the fridge until you’re ready to use. Just make sure to bring it down to room temperature before using.
Assemble
Now you’re ready to put everything together!
Place your mango filling on top of your cooked crust. Spread evenly.
Place the remaining half of your shortbread dough on top of your mango filling. Make sure to cover the mangoes completely.
Bake your mango shortbread bars for 20-25 minutes or until the top turns a light brown. Cool completely before cutting into bars or squares.
Recipe FAQs
Easy, right? Here are more tips and answers to your frequently asked questions to make this recipe even easier.
I always use ataulfo mangoes for these mango bars but, really, any variety of mango will do. Just make sure they’re sweet and ripe and ready to be eaten.
If you won’t eat them on their own just yet, they might be too sour or still a little bland to use for this recipe.
In a pinch, you can still use them but you’ll need to adjust the sweetness and the mango flavour might not shine through as much.
Fresh mangoes are always the best but you also have the option of using frozen mangoes. I just throw them in my saucepan, I don’t bother to thaw them.
Again, just make sure your frozen mangoes are sweet enough for you. I usually use about 2-3 cups of frozen mangoes.
These mango squares will keep in an airtight container for up to 2 days on the counter, up to 5 days in the fridge.
We love to eat them cold straight out of the fridge, but you can also warm them for a few seconds in the microwave.
These mango bars are great for snacking, dessert and even breakfast! They’re lovely additions to your Christmas cookie tray too. Enjoy!
Happy baking!
Did you make mango shortbread bars? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Mango Bars
Ingredients
For the shortbread crust and crumble
- 3 cups all purpose flour
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ tsp salt
- 2 pcs egg yolks from large eggs room temperature
- 1 tsp vanilla extract
For the mango filling
- 3 pcs ripe mangoes flesh scooped out and diced
- ½ cup granulated sugar may need more, adjust to taste
- 1 tsp fresh lemon juice
- 1 tbsp cornstarch dissolved in 3 tbsp water
Instructions
For the shortbread crust and crumble
- Preheat your oven to 350F. Lightly grease a 9×9 inch baking pan and set aside.
- Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat 3 cups flour, 1 cup unsalted butter, ½ cup sugar, ¼ tsp salt, 2 egg yolks and 1 tsp vanilla extract on low speed until it resembles a coarse meal.
- Transfer half of your shortbread dough to your prepared pan and press firmly to the bottom using your hands. Make sure to really pack it in and get to all the corners. Set aside the other half of your dough for later.
- Bake your crust for 10-15 minutes or until it turns a light golden brown at the edges. Remove from the oven and allow to cool. Keep the oven on.
- While your shortbread crust is baking, you can cook your mango filling.
For the mango filling
- In a medium-sized saucepan on medium heat, stir mangoes, ½ cup sugar and 1 tsp lemon juice.
- Cook until the fruit starts breaking down and the mango mixture starts to reduce and thicken (10-15 minutes). Stir often so that the sugar doesn’t burn. See notes.
- Add 1 tbsp cornstarch dissolved in 3 tbsp water, stir to combine, and continue to cook until you get a significantly thicker consistency. This usually only takes a couple of minutes. Remove from heat.
Assembling mango bars
- Place your mango filling on top of your cooked crust. Spread evenly.
- Place the remaining half of your shortbread dough on top of your mango filling. Make sure to cover the mangoes completely.
- Bake your mango bars for 20-25 minutes or until the top turns a light brown. Cool completely before cutting into bars or squares.
Video
Notes
- When making your mango filling, be sure to taste while you’re cooking to ensure you’re happy with the sweetness of the mixture. Add more sugar if necessary.
- See post for more baking tips and FAQs.
Nutrition
Nutritional information are estimates only.
JC
I love mangoes and esp caraboa mangoes from the Philippines too bad their not available here huh? Used ataulfo mangoes to make these bars and those worked great. My kids loved them. Thanks Jolina! Love your pinoy recipes!
Jolina
Hi JC! I miss carabao mangoes too! They’re the best IMO 🙂 Glad you and the kids loved these. Hope you’re having a wonderful summer.
Joni
These were very good. Had not tried mango bars but we had overripe mangoes and they were the perfect filling for the shortbread. Thanks for the recipe!
Jolina
You’re most welcome Joni! Enjoy mango season 🙂
Dahlia
Hi, I’m a bit confused by the amount of mangoes I should use here. Is that 3 cups of mangoes?
Jolina
Hi Dahlia, you need 3 pieces (pcs) of ripe mangoes 🙂
Ariel Grant
@Jolina, can I use frozen mangos
Jolina
Hi Ariel, fresh mangoes are always the best but you can certainly use frozen mangoes. No need to thaw. Just make sure your frozen mangoes are sweet enough for you. I usually use about 2-3 cups of frozen mangoes.
Ishaq Pathan
@Jolina, thanks! Can you let me know what constitutes a piece of mango? Is that three whole mangoes for the recipe?
Thanks!
Jolina
Hi Ishaq, yes I use 3 whole mangoes 🙂 Enjoy!
Giselle
OMG this was so good!!! Just the right amount of sweetness and the shortbread is a great base for the mango. It tastes even better the next day!
Jolina
Hi Giselle! Glad you liked them! Perfect for mango season 🙂
Stephanie
Oh my goodness, these look amazing! The perfect light treat for the summer. I can’t wait to make them with my kids.
Neely
These sound delicious! So perfect for summer. I love mango!