Mango Bars with Lime Glaze
These Mango Bars with Lime Glaze feature a buttery coconut-oat crumble base, a sweet and tangy mango filling, and a zesty lime glaze. Perfect as a tropical twist on classic dessert bars, they’re easy to make and full of summery flavor.
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.