Soy-Free Mango Bars
Brighten up your dessert table with these irresistible Soy-Free Mango Bars, a tropical twist on classic fruit bars! Featuring a buttery shortbread crust baked to golden perfection and crowned with a luscious mango filling infused with zesty lemon juice, these bars strike the ideal balance between light sweetness and tangy vibrance. Made with fresh mango purée and free of soy-based ingredients, they’re an ideal choice for those with dietary restrictions or anyone who adores sunny, fruit-forward flavors. Quick to prepare in just an hour and easy to slice into neat squares, these mango bars are perfect for parties, picnics, or a refreshing weekday treat. With a melt-in-your-mouth texture and a satisfying crumb, these soy-free delights are destined to become a favorite dessert in your recipe collection!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cup Powdered sugar
- 0.75 cup Unsalted butter
- 1.5 cups Fresh mango puree
- 0.75 cup Granulated sugar
- 3 large Eggs
- 2 tablespoons Lemon juice
- 2 tablespoons Cornstarch
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan to prepare it for the shortbread crust.
In a medium-sized bowl, mix the all-purpose flour and powdered sugar together. Cut the unsalted butter into small cubes and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Press the flour and butter mixture evenly into the bottom of the prepared baking pan to form the crust. Use the flat bottom of a glass or measuring cup to smooth out the surface.
Bake the crust in the preheated oven for 15 minutes or until lightly golden brown. Remove the crust from the oven and let it cool slightly while you prepare the mango filling.
For the mango filling, in another bowl, whisk together the fresh mango puree, granulated sugar, eggs, lemon juice, cornstarch, baking powder, and salt until the mixture is smooth and well combined.
Pour the mango filling over the baked crust, making sure it is spread evenly across the surface.
Return the baking pan to the oven and bake for an additional 25 minutes, or until the filling is set and the edges are just starting to brown.
Allow the mango bars to cool completely in the pan on a wire rack. Once cooled, refrigerate them for at least 1 hour to fully set the bars.
Once chilled, cut the mango bars into squares, serve, and enjoy your soy-free delicious treat!
Nutrition Facts
Calories |
2572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 419.6 g | 153% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 260.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 168 mg | 13% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1050 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.
