Best Mango Bars Recipes

MANGO BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, butter, and confectioners' sugar in a bowl. Stir in macadamia nuts. Press half of the mixture into a 1/2-inch-thick layer on the bottom of the prepared pan to make the crust.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.
• Stir mangoes, white sugar, 1/3 cup water, and lemon juice together in a saucepan. Cook over medium heat until mangoes reduce by 1/3, 7 to 10 minutes.
• Combine cornstarch and 3 tablespoons water in a small bowl. Pour into the mango mixture; cook until thickened, 5 to 7 minutes. Cool briefly and pour over the crust. Sprinkle the remaining flour mixture on top.
• Continue baking until lightly browned, 20 to 25 minutes. Cool until set, about 15 minutes. Cut into bars.

NO-BAKE MANGO CHEESECAKE BARS

Steps:

• Spray a 9-by-9-inch straight-sided cake pan with cooking spray, and then line with 2 pieces of parchment paper that overlap each other, leaving at least 1-inch of overhang on each side of the pan.
• Add the graham crackers, almonds, brown sugar and salt to a large plastic resealable bag. Seal the bag, and then use a rolling pin to crush into fine crumbs. Add the butter, close the bag again and use your hands to thoroughly mix the butter into the crumbs. Press the crumbs into the bottom of the prepared pan and use a metal spatula to press the crust firmly into the corners. Place in the freezer while you prepare the filling.
• Whip the heavy cream in a large bowl with an electric hand mixer until stiff peaks form. Combine the cream cheese, yogurt and confectioners' sugar in a medium bowl. Beat with the hand mixer until the mixture is completely smooth, light and fluffy. Fold the whipped cream in thirds into the cream cheese mixture, folding until just combined.
• Spoon the cream cheese mixture onto the graham cracker crust and use an offset spatula to smooth out the top. Sprinkle evenly with the mango pieces, and then use your hands to gently press the mango into the top of the cheesecake. Put in the freezer for 1 hour to set.
• Use the parchment paper to carefully lift the cheesecake out of the pan and transfer to a cutting board. Cut into 9 to 12 pieces and serve immediately.

MANGO GETAWAY BARS

Steps:

• Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut. , Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

TOASTED COCONUT MANGO BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
• In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
• For the filling: Blend the mango with 2 tablespoons water in a blender.
• Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
• Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
• For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

MANGO SHORTBREAD BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9x13 inch baking dish.
• In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly.
• Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.

COCONUT, CASHEW AND MANGO GRANOLA BARS

Steps:

• For the base: Preheat the oven to 350 degrees F.
• Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the cashews, macadamia nuts, and coconut.
• For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
• Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the ginger, mango and pineapple. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer.
• Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars. Store in an airtight container at room temperature for up to 5 days.

CRANBERRY MANGO CHEESECAKE BARS

Steps:

• 1. Begin by making the crust.
• 2. Crush 2 cups of pretzel sticks using a rolling pin. Make sure all sticks get crushed but you don't want them too fine.
• 3. Stir the melted butter into the Nutella spread to mix and warm it
• 4. Add your 2 cups of crushed pretzels and stir to thoroughly mix.
• 5. Press the mixture into the bottom of a 9 x 9 pan.
• 6. Next, get the topping started.
• 7. Julienne the dried mango into thin strips.
• 8. Place them into a saucepan with the fresh cranberries, brown sugar, pumpkin pie spice, and water.
• 9. Bring to a boil, then reduce heat to low and simmer while you make the filling.
• 10. Cook it until it reaches the consistency of jam and the mango slices have softened. You may add more water and continue cooking if needed.
• 11. Now for the filling. Soften the cream cheese by beating with the paddle attachment of your stand mixer on low speed. We don't want to incorporate a lot of air into the mixture so that it stays dense and creamy.
• 12. Slowly add the sour cream and half and half, beating on low speed until thoroughly mixed.
• 13. Add the juice and zest of one fresh lemon and the vanilla extract.
• 14. Still on low speed, add one small package of dry instant banana pudding mix and beat until mixed, scraping down the sides and bottom of the bowl so there are no lumps of cream cheese.
• 15. Pour the mixture over the crust and place it into the refrigerator for 15 minutes or until set.
• 16. Take the fruit topping off the heat and place it in the refrigerator to cool once it reaches a jammy consistency, while we work on the last steps.
• 17. Slice 2 bananas on a slight diagonal to make oval slices of banana about 1/4 inch thick. Layer them on top of the chilled filling.
• 18. Top with the cooled cranberry mango fruit topping.
• 19. When you are ready to serve...Place 1/2 cup of Nutella spread in a plastic zipper bag and close it tightly. Let it set in a bowl of hot water for a few minutes to warm it. Take it out of the bowl of hot water and snip a tiny corner of the bag and use it to drizzle Nutella across the top of each person's serving of cheesecake. Enjoy~!

MANGO BARS

Steps:

• Preheat oven to 350*.
• Crust:.
• In a bowl, combine 2 c of the flour with 1/2 c sugar. Cut in 1 c of butter. Press into 13x9 pan. Bake for 7-10 minutes or until lightly browned. Set aside to cool.
• Fruit:.
• In a saucepan, combine mangoes with water, lemon juice and 3/4 c sugar. Cook for 10 minutes or until tender over medium heat. Combine cornstarch with 3 tbsp water and then stir into mango mixture. Cook until thickened. Cool slightly and pour over prepared crust.
• Topping:.
• Combine oats, 1/4 c flour and 1/2 c sugar. Cut in remaining 2/3 c butter. Sprinkle over fruit layer.
• Bake for 50 minutes.
• Serve warm like apple crisp or cool and cut into bars.

MANGO AND PINEAPPLE GRANOLA BARS

Steps:

• Preheat oven to 325F and grease and line an 8x8 inch square pan.
• Place oats, chopped fruit and light brown sugar into a large bowl and stir until combined.
• Place the honey, oil and vanilla extract into a jug and lightly beat with a fork.
• Pour liquid measurements into dry and stir until all the oats are coated with the wet mix.
• Tip the granola mix into your lined pan and spread until level, either with the back of a spoon or your hand.
• Place in the oven for 30-35 minutes until golden and slightly firm to the touch.
• Leave to cool in the pan completely.
• Once cool, slice into 9-12 bars. Granola bars will keep in an airtight container, at room temperature, for 4 days.

TOASTED COCONUT MANGO BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
• In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
• For the filling: Blend the mango with 2 tablespoons water in a blender.
• Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
• Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
• For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

MANGO GETAWAY BARS

Steps:

• Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut. , Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.