Skip to Content

Mango Bars Recipe with Shortbread Crust and Crumble

This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information

Mango bars — 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!)

Mango squares on a plate

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.

Mango bar ingredients

Close up shot of a mango bar

To make these mango bars or mango squares, you’ll need pantry staples:

  • All purpose flour
  • Unsalted butter
  • Granulated sugar
  • Salt
  • Egg yolks — this recipe only uses egg yolks. Check this out if you need leftover egg white recipes.
  • Vanilla extract
  • Ripe mangoes — you can use your favourite mango variety, just make sure they’re sweet and ripe
  • Lemon juice
  • Cornstarch

Tools needed to make this mango bars recipe

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:

How to make mango squares

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:

1 PREHEAT. Preheat your oven to 350F. Lightly grease a 9×9 inch baking pan and set aside.

2 COMBINE. 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 until it resembles a coarse meal.

3 TRANSFER. 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.

4 BAKE. 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

Slice of mango bar showing mango filling

While your shortbread crust is baking, you can cook your mango filling. 

1 COMBINE. 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 THICKEN. 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.

Putting everything together

Now you’re ready to put everything together!

1 MANGO FILLING. Place your mango filling on top of your cooked crust. Spread evenly. 

Mango filling

2 SHORTBREAD CRUMBLE. Place the remaining half of your shortbread dough on top of your mango filling. Make sure to cover the mangoes completely.

Shortbread crumble

3 BAKE. 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.

Freshly baked mango squares

Mango dessert bars baking tips and frequently asked questions

Mango shortbread bars on a plate

Easy, right? Here are more tips and answers to your frequently asked questions to make this recipe even easier.

What’s the best type of mango to use for this mango crumble bars recipe


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. 

Can I use frozen mangoes to make mango bars


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.

How to store mango squares


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!

Slice of mango bar showing mango filling

Mango Bars Recipe with Shortbread Crust and Crumble

Author: Jolina
Mango bars — 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.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert, Snack
Cuisine Filipino
Servings 16 bars
Calories 239 kcal

Ingredients
 
 

For the shortbread crust and crumble

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.
    Shortbread crust in a bowl
  • 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.
    Shortbread crust
  • 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.
    Mango filling
  • Place the remaining half of your shortbread dough on top of your mango filling. Make sure to cover the mangoes completely.
    Shortbread crumble
  • Bake your mango bars for 20-25 minutes or until the top turns a light brown. Cool completely before cutting into bars or squares.
    Freshly baked mango squares

Video

Notes

  1. 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.
  2. See post for more baking tips and FAQs.

Nutrition

Calories: 239kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 7gTrans Fat: 1gCholesterol: 32mgSodium: 39mgPotassium: 30mgFiber: 1gSugar: 13gVitamin A: 358IUVitamin C: 1mgCalcium: 7mgIron: 1mg

Nutritional information are estimates only.

Keyword Easy, Picnic, Summer, Tropical
Tried this recipe?Tag @iamtheunlikelybaker I’d love to see your creations!

Happy baking!

Did you make mango shortbread bars? I’d love to hear from you in the comments section below.

And let’s get social! Find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Bowl of freshly made pichi pichi
Easy Pichi Pichi Recipe (with step-by-step photos)
← Read Last Post
Freshly baked peach mango pies
Peach Mango Pie (Jollibee-Style)
Read Next Post →
Recipe Rating