Nut-Free Mango Bars
Brighten up your dessert repertoire with these irresistible Nut-Free Mango Bars, a tropical twist on classic lemon bars that’s perfect for mango lovers and those with nut allergies. Featuring a buttery, shortbread-inspired crust and a silky, sweet-tangy mango filling made with fresh mango purée, these bars are bursting with vibrant flavor and an enticing golden hue. With hints of vanilla and lemon zest to complement the mango's natural sweetness, this nut-free dessert is both simple to make and wonderfully crowd-pleasing. Whether served chilled for a refreshing bite or at room temperature for a soft, melt-in-your-mouth treat, these bars are a winner for any gathering. Plus, they’re easy to transport and cut into shareable squares, making them a great option for potlucks, picnics, or school-safe snacks.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 50 grams powdered sugar
- 150 grams unsalted butter
- 0.5 teaspoons salt
- 300 milliliters fresh mango puree
- 150 grams granulated sugar
- 30 grams cornstarch
- 3 items large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 0.5 teaspoons baking powder
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, allowing the parchment to hang over the edges for easy removal.
In a medium bowl, mix together the flour, powdered sugar, and salt.
Add the unsalted butter, cut into small pieces, into the flour mixture.
Use a pastry cutter or your fingers to incorporate the butter into the flour mixture until it resembles coarse crumbs.
Press the crust mixture evenly into the prepared baking pan.
Bake the crust in the preheated oven for 15 minutes until lightly golden.
While the crust is baking, prepare the filling. In a large bowl, whisk together the mango puree, granulated sugar, cornstarch, eggs, vanilla extract, lemon zest, and baking powder until smooth.
Once the crust is baked, remove it from the oven and while hot, pour the mango filling over the crust.
Return the pan to the oven and bake for 30 minutes, or until the filling is set and slightly firm to touch.
Remove from oven and let cool completely in the pan on a wire rack. Then chill in the refrigerator for at least 2 hours to fully set.
Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares.
Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 890 mg | 297% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 468.6 g | 170% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 242.3 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 190 mg | 15% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1032 mg | 22% | |
*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.
