Let me introduce you to one of my absolute favorite sweet treats: Mango Bars with Lime Glaze. These tropical beauties are the perfect balance of tangy, sweet, buttery, and bright. Imagine the texture of a lemon bar—soft, just slightly gooey, and melt-in-your-mouth—with the juicy sunshine flavor of ripe mango and a zingy lime glaze that ties it all together. It’s like a mini tropical vacation, in bar form.
These mango bars are my go-to when I want something special but not too fussy. They’re perfect for summer potlucks, weekend baking projects, or just because you’ve got some ripe mangos begging to be used. I especially love making them for brunch spreads or casual get-togethers—people always go back for seconds (and ask for the recipe).
I first started making these a few years ago when I had an excess of mangos from a friend’s tree (best kind of problem, right?). After some experimenting, this recipe landed in my permanent rotation, and it’s stuck around ever since. It’s just too good not to share.
Why You’ll Love This Recipe
- Tropical flavor bomb: The mango filling is sweet and smooth, while the lime glaze adds a pop of citrus that brightens each bite
- Perfect for any occasion: These bars work for brunch, dessert, or a midday treat with coffee
- Simple ingredients: Nothing too fancy—just fresh fruit, pantry basics, and love
- Crowd-pleaser: Kids, adults, picky eaters—they all love these
- Customizable: Want a spicier version? Add a little chili powder to the crust. Prefer coconut? Add shredded coconut to the filling!
- Make-ahead friendly: These bars hold up beautifully in the fridge for a few days, so they’re easy to prep ahead
- One bowl filling: Less mess, less stress
Ingredients You’ll Need
- Ripe mangoes – Fresh is best! About 2 large ones should give you enough puree. Canned puree works in a pinch (just make sure it’s unsweetened)
- All-purpose flour – This forms the base of the buttery crust
- Unsalted butter – Cold and cubed. It makes the crust deliciously crumbly and rich
- Powdered sugar – For the crust and the glaze; it keeps things light and smooth
- Granulated sugar – Adds sweetness to the mango filling
- Eggs – These help the filling set up into a soft, custardy texture
- Fresh lime juice and zest – Adds zing to balance the sweetness
- Salt – Just a pinch for balance
- Cornstarch – Helps thicken the mango filling just enough
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper, leaving some overhang so you can lift the bars out easily later. This is key for clean slicing!
Step 2: Make the Crust
In a mixing bowl, combine 1 cup of flour, ½ cup of powdered sugar, and a pinch of salt. Add ½ cup (1 stick) of cold, cubed butter and use a pastry cutter or your fingers to work it into the dry ingredients until it resembles coarse crumbs. Press this mixture evenly into your prepared pan and bake for 15–18 minutes, or until just lightly golden at the edges.
Pro Tip: Don’t overbake the crust—it finishes baking once the filling is added.
Step 3: Make the Mango Filling
While the crust bakes, peel and dice your mangoes. Puree them in a blender or food processor until smooth. You’ll need about 1 cup of mango puree.
In a bowl, whisk together ¾ cup granulated sugar, 2 tablespoons cornstarch, 2 large eggs, 1 tablespoon lime zest, and ¼ cup lime juice. Add in the mango puree and whisk until well combined.
Step 4: Bake the Bars
Pour the mango filling over the hot crust and return to the oven. Bake for 25–30 minutes, or until the filling is set and no longer jiggly in the center. Let them cool in the pan for about 30 minutes, then transfer to the fridge for at least 2 hours (overnight is even better).
Friendly reminder: Chilling helps the bars firm up, so they slice cleanly and hold their shape.
Step 5: Make the Lime Glaze
Once your bars are chilled, whisk together ½ cup powdered sugar with 1–2 tablespoons lime juice (start with 1 tablespoon and add more if needed for the right drizzling consistency). Drizzle or spread it over the bars before slicing.
Step 6: Slice and Serve
Use a sharp knife to cut the bars into squares or rectangles. Wipe the knife between cuts for the cleanest edges. Serve cold or at room temperature, garnished with extra lime zest or a few toasted coconut flakes if you’re feeling fancy.
Helpful Tips
Meal Prep It
These mango bars are ideal for make-ahead baking. You can bake the whole pan the day before, chill overnight, and glaze right before serving.
Storing Leftovers
Keep any leftovers in an airtight container in the fridge. They’ll stay fresh and delicious for up to 5 days. You can also store them layered between wax paper to avoid sticking.
Reheating Tips (if needed)
These are best served chilled or at room temp, but if you prefer them warm, a quick 10-second zap in the microwave softens them nicely. Just don’t overdo it—they’re delicate!
What to Pair Them With
Serve with a tall glass of iced tea, sparkling water with lime, or a light fruity cocktail. For a full brunch spread, pair with a savory quiche or fresh fruit salad.
Creative Twists
Add a pinch of chili powder or cayenne to the crust for a sweet-spicy contrast
Mix shredded coconut into the filling for extra texture
Swap lime for lemon if that’s what you have on hand
Make it dairy-free by using a vegan butter alternative in the crust
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! These bars actually taste better after chilling for a few hours, so they’re perfect for making the night before.
Can I freeze this recipe?
Yes! Freeze the unglazed bars in a single layer, then wrap tightly and store for up to 2 months. Thaw in the fridge and glaze before serving.
What if I don’t have fresh mangoes?
You can use canned or frozen mango puree—just make sure it’s unsweetened. Thaw frozen mango before blending, and drain canned puree if it’s too watery.
Is this recipe good for meal prep?
Definitely. These bars hold up well in the fridge, and you can slice them into snack-sized portions for lunchboxes or a quick treat on the go.
How do I make it vegan?
Swap the eggs for a vegan egg replacer (like flax eggs) and use dairy-free butter in the crust. The texture will be slightly different, but still delicious!
I honestly make these mango bars more often than I care to admit—they’re just too easy and too good not to. They bring a little sunshine to your kitchen, whether it’s the middle of summer or you just need a cheerful pick-me-up in colder months.
Give it a try and let me know how it turns out—it’s one of my go-tos for busy weeks, chill brunches, or any time I want something a little special without a ton of work!
Mango Bars with Lime Glaze
Ingredients
- For the Coconut Crumble Base & Topping:
- 125 g 1 stick unsalted butter
- ½ cup caster/superfine white sugar or regular granulated sugar
- 1 large egg
- 1 ½ cups plain/all-purpose flour
- 1 cup oats
- ¾ cup desiccated or finely shredded coconut unsweetened
- ½ tsp baking powder
- ¼ tsp cooking salt/kosher salt or 1/8 tsp table salt
- For the Mango Filling:
- 2 ½ cups 400g mango slices (from 2 large mangoes), sliced 5mm/0.2″ thick
- 1 ½ tsp cornflour/cornstarch
- 2 tbsp white sugar
- For the Lime Glaze optional but recommended:
- ¾ cup soft icing sugar/powdered sugar
- 1 tsp lime zest
- 3 tsp lime juice plus more as needed
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C). Grease and line a 9-inch square baking dish with parchment paper.
- Make the coconut crumble: In a mixing bowl, cream the butter and sugar together until light and fluffy. Add the egg and mix until fully incorporated. Stir in the flour, oats, coconut, baking powder, and salt. Mix until a crumbly dough forms.
- Form the base: Press half of the dough mixture into the bottom of the prepared baking dish to create the base. Set aside the remaining dough for the topping.
- Cook the mango filling: In a saucepan, combine the mango slices, cornstarch, and sugar. Cook over medium heat for 5–7 minutes, stirring frequently, until the mangoes soften and the mixture thickens. Remove from heat and let cool slightly.
- Assemble the bars: Pour the mango mixture evenly over the base. Crumble the remaining dough on top to form a crumb topping.
- Bake the bars: Bake in the preheated oven for 25–30 minutes, or until the top is golden and the filling is set. Let cool completely in the pan.
- Make the lime glaze: In a small bowl, whisk together the icing sugar, lime zest, and lime juice until smooth. Add more lime juice if needed for a pourable consistency.
- Glaze and serve: Drizzle the lime glaze over the cooled bars. Cut into 16 squares and serve.
Notes
- For best results, use ripe but firm mangoes to avoid excess moisture in the filling.
- Bars can be stored in an airtight container in the fridge for up to 5 days.
- The lime glaze is optional but adds a bright, tangy contrast to the sweet mango filling.
