Mango Bars Recipe with Shortbread Crust and Crumble
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.
Preheat your oven to 350F. Lightly grease a 9x9 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.
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.