Mango Crumb Bars

The scent of mangoes ripening on the kitchen counter is one of those small joys that instantly transports me to warmer, slower days. Mango Crumb Bars take that nostalgia and bake it into golden, sweet perfection. Growing up, summers were marked by sticky mango fingers and laughter spilling out onto the porch. But these bars weren’t just about using up ripe mangoes — they were tradition.

We made them after visits to the farmer’s market, where sun-kissed fruit was piled high. My grandmother would wrap a few mangoes in newspaper and say, “Let them sit, they’ll be sweeter tomorrow.” And she was right. When those mangoes were finally ready, they were diced and folded into buttery layers of crumbly dough. These bars were served at summer picnics, packed into lunchboxes, and passed around during Eid celebrations as a tropical twist on traditional sweets.

Whether you’re in the heart of mango season or just craving something golden and comforting, these Mango Crumb Bars bring a little sunshine to your table.

Why You’ll Love This Recipe:

• Tropical Flavor Year-Round: Juicy mangoes lend their exotic sweetness to every bite.
• Easy to Make: No fancy techniques, just simple steps with big results.
• Crisp Meets Juicy: The contrast of crumbly crust and soft fruit is irresistible.
• Perfect for Any Occasion: Brunch, dessert, potlucks — they fit right in.
• Customizable: Works great with other fruits too, like peaches or apricots.

INGREDIENTS YOU’LL NEED:

• 2½ cups ripe mangoes, diced (2–3 mangoes)
• 3–5 tablespoons granulated sugar (adjust to mango sweetness)
• ½ tablespoon cornstarch
• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup cold unsalted butter, cubed
• ⅔ cup brown sugar
• 1 large egg
• ½ teaspoon vanilla extract

How to Make Mango Crumb Bars

This recipe captures the luscious flavor of mango in a dessert that’s easy enough for a weeknight and special enough for a celebration.

STEP-BY-STEP INSTRUCTIONS:

1. Prep the Mango Filling

Peel and dice the mangoes into small, even chunks. In a bowl, toss the mango pieces with granulated sugar and cornstarch. This will help the filling thicken as it bakes. Set the mixture aside while you work on the base.

2. Make the Crumb Dough

In a large mixing bowl, whisk together the flour, baking powder, and salt. Add the cubed cold butter. Use your fingers or a pastry cutter to rub the butter into the flour until the mixture resembles coarse crumbs — like damp sand at the beach.

In a separate bowl, beat the egg with the brown sugar and vanilla. Stir this into the flour mixture until it’s just combined. The dough should still be crumbly but clump together when pressed.

3. Assemble the Bars

Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking dish with parchment paper, allowing a bit of overhang for easy lifting later.

Press two-thirds of the dough firmly into the bottom of the pan to form a solid base. Spread the mango filling evenly across. Crumble the remaining dough over the top, leaving some mango peeking through.

4. Bake

Bake for 35–40 minutes until the top is golden brown and the mango layer is bubbling slightly at the edges. The scent will be buttery, fruity, and almost too good to wait.

5. Cool and Slice

Allow the bars to cool in the pan for at least 30 minutes before lifting them out using the parchment. Slice into 9 or 12 squares. Enjoy warm or at room temperature.

HELPFUL TIPS:

• Pick the Perfect Mango: Look for mangoes that are soft to the touch and smell fragrant near the stem.
• No Fresh Mango? Frozen mango works well—just thaw and pat dry before using.
• Crumb Consistency: Keep the butter cold to ensure the dough stays crumbly.
• Want More Texture? Add shredded coconut or chopped nuts to the topping.

DETAILS:

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: 55–60 minutes
• Yield: 9–12 bars
• Category: Dessert
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

NOTES:

• You can freeze Mango Crumb Bars for up to 2 months. Wrap individually for easy grab-and-go snacks.
• These are perfect with afternoon tea, or even served warm with a scoop of vanilla ice cream.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 351
• Carbohydrates: 49g
• Protein: 4g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 59mg
• Sodium: 103mg
• Fiber: 1g
• Sugar: 26g
• Vitamin C: 17mg

FREQUENTLY ASKED QUESTIONS:

Can I make these bars ahead of time?
Yes, they keep beautifully in the fridge for several days and the flavor only deepens over time.

Can I use other fruits?
Absolutely. Try with peaches, apricots, or berries.

Do these freeze well?
Yes! Wrap tightly and freeze for up to 2 months. Thaw at room temp before serving.

Can I double the recipe?
Definitely. Use a 9×13-inch pan and double all ingredients.

STORAGE INSTRUCTIONS:

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped bars and thaw before serving.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fruity delights:

• Summer Berry Poke Cake
• Rhubarb Cheesecake Squares: A Sweet Slice of Spring Nostalgia
• Key Lime Cheesecake
• Rhubarb Crumble Bars

CONCLUSION:

Mango Crumb Bars are the kind of dessert that feels like home. They’re cozy and indulgent, easy to make yet rich in flavor. Perfect for mango season, or anytime you want to bring a bit of tropical warmth into your kitchen. Whether it’s your first time baking them or your fiftieth, these bars will always deliver joy in every bite.

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