Mango Lemon Bars Recipe

Introduction

These mango lemon bars are bright, tangy, and bursting with tropical citrus flavor. Featuring a buttery shortbread crust and a smooth mango lemon filling, they offer the perfect balance of sweet and tart. This refreshing dessert is ideal for summer gatherings or an afternoon treat.

Ingredients

• For the crust:
• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, softened
• For the filling:
• 1 cup mango puree
• ½ cup fresh lemon juice
• 1 cup sugar
• 3 large eggs
• ¼ cup all-purpose flour
• 1 teaspoon lemon zest

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper.
2. Step 2: In a bowl, mix the flour, powdered sugar, and softened butter until the mixture is crumbly. Press this firmly into the prepared pan to form the crust.
3. Step 3: Bake the crust for 15–18 minutes, or until it is lightly golden. Remove from the oven and set aside.
4. Step 4: In another bowl, whisk together the mango puree, lemon juice, sugar, eggs, flour, and lemon zest until smooth and well combined.
5. Step 5: Pour the filling evenly over the warm crust.
6. Step 6: Return the pan to the oven and bake for 25–30 minutes, or until the center is set and no longer jiggly.
7. Step 7: Allow the bars to cool completely, then refrigerate for at least 1 hour before slicing.
8. Step 8: Slice into squares and serve chilled or at room temperature.

Tips & Variations

• Use ripe, fresh mangoes for the puree to maximize natural sweetness and flavor.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
• Add a pinch of ginger or cardamom to the filling for a subtle spicy twist.
• Sprinkle powdered sugar on top before serving for an elegant finish.

Storage

Store mango lemon bars in an airtight container in the refrigerator for up to 4 days. They can be served chilled or brought to room temperature before serving. For longer storage, freeze the bars wrapped tightly for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mango puree ahead of time?

Yes, mango puree can be prepared a day in advance and stored in the refrigerator. Make sure to cover it tightly to prevent it from absorbing other flavors.

Can I use frozen mango instead of fresh?

Frozen mango works well, just thaw it completely and drain any excess liquid before pureeing to avoid a watery filling.

Mango Lemon Bars Recipe

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★★★★★

4.9 from 542 reviews

These Mango Lemon Bars are a delightful summer dessert bursting with tropical citrus flavor. Featuring a buttery shortbread crust topped with a smooth, tangy mango lemon filling, they strike the perfect balance between sweet and tart. Ideal for summer gatherings or a refreshing afternoon treat, these bars are easy to make and wonderfully satisfying.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 11 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 cup all-purpose flour
• ¼ cup powdered sugar
• ½ cup unsalted butter, softened

Filling

• 1 cup mango puree
• ½ cup fresh lemon juice
• 1 cup sugar
• 3 large eggs
• ¼ cup all-purpose flour
• 1 teaspoon lemon zest

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper to prevent sticking and make removal easy.
2. Prepare the crust: In a mixing bowl, combine the all-purpose flour, powdered sugar, and softened unsalted butter. Use your fingers or a spatula to mix until the mixture becomes crumbly. Press this crumbly mixture firmly and evenly into the bottom of the prepared baking pan to form the crust.
3. Bake the crust: Place the pan in the oven and bake the crust for 15 to 18 minutes or until it turns lightly golden. This ensures a firm base for the filling.
4. Mix the filling: While the crust bakes, whisk together the mango puree, fresh lemon juice, sugar, eggs, all-purpose flour, and lemon zest in another bowl until the mixture is smooth and fully combined.
5. Pour filling over crust: Once the crust is baked and still warm, pour the mango lemon filling evenly over it, spreading gently to cover the surface.
6. Bake the bars: Return the pan to the oven and bake for an additional 25 to 30 minutes, or until the center of the filling is set and no longer jiggly.
7. Cool and chill: Allow the bars to cool completely at room temperature. Then refrigerate them for at least 1 hour to let the flavors meld and the filling firm up.
8. Slice and serve: Once chilled, slice the bars into squares and serve chilled or at room temperature for a refreshing tropical treat.

Notes

• Use ripe, sweet mangoes for best flavor and natural sweetness.
• Ensure the crust is lightly golden before adding the filling for optimal texture.
• Refrigerating the bars after baking allows the filling to fully set for clean slicing.
• These bars can be stored in an airtight container in the refrigerator for up to 3 days.
• For a more intense lemon flavor, increase the lemon zest to 1.5 teaspoons.

Keywords: mango lemon bars, summer dessert, tropical citrus dessert, shortbread crust bars, fruity lemon bars, easy mango bars, lemon dessert