Low Sodium Mango Bars
Satisfy your sweet tooth with these delightful Low Sodium Mango Bars—a tropical twist on classic dessert bars that's perfect for those watching their sodium intake! Featuring a buttery, melt-in-your-mouth crust and a luscious mango filling that’s naturally sweetened with fresh or canned mango puree (no added salt), these bars are a guilt-free indulgence. A hint of tangy lemon juice elevates the fruity flavors, while vanilla extract adds warmth and depth. Quick and easy to prepare, they boast just 20 minutes of prep time and can be dusted with powdered sugar for an elegant finish. Whether you're hosting a gathering or looking for a refreshing treat, these vibrant and flavorful mango bars are sure to become a crowd favorite while fitting seamlessly into a low-sodium lifestyle.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 2 cups all-purpose flour
- 1.5 cups mango puree (fresh or canned with no added salt)
- 0.25 cup cornstarch
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat the oven to 350°F (175°C).
Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
In a medium bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Gradually add the all-purpose flour to the butter mixture, stirring until a crumbly dough forms.
Press the dough evenly into the bottom of the prepared baking pan to form the crust.
Bake the crust in the preheated oven for 15 minutes or until lightly golden and set. Remove from oven and allow it to cool slightly.
In a separate bowl, whisk together the mango puree, cornstarch, lemon juice, and vanilla extract until smooth and well combined.
Pour the mango mixture over the par-baked crust, spreading it evenly.
Return the pan to the oven and bake for an additional 25-30 minutes, or until the mango filling is set and slightly firm to the touch.
Remove the mango bars from the oven and allow them to cool completely at room temperature in the pan.
Once cool, use the parchment overhang to lift the bars out of the pan and transfer them to a cutting board.
Dust the top with powdered sugar if desired, and cut into 12 equal bars.
Serve immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 418.9 g | 152% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 215.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
