This Mango Lemon Bars Recipe transforms the classic lemon bar with the addition of fresh mango resulting in a sweet, creamy filling topped buttery shortbread crust. Enjoy tons more lemon flavor like these Blackberry Lemon Bars, Lemon Pound Cake , Lemon Meringue Pie and Lemon Layer Cake!
Disclosure: I partnered with the National Mango Board for this Mango Lemon Bars recipe post, but all opinions expressed here are my own. I am grateful for authentic partnerships like this.
WHEN ARE MANGOES IN SEASON?
MANGO LEMON BARS RECIPE
This recipe is similar to the traditional lemon bar except it has an extra tropical flair from the mango that makes them so much better. A perfectly ripe mango should have a firm, creamy texture that almost seems to melt in your mouth. They’re so good on their own that many people don’t bake with them and prefer to eat them as-is. I used Keitt mangos which are perfect for using now since you tend to find them later in the summer season. You will recognize them for their dark to medium-green tone and sometimes with a pink blush over a small portion of the mango. It is perfectly sweet and nutritious as well!
HOW TO MAKE MANGO LEMON BARS
Any dessert made in under an hour is a Godsend in my book. With all the playdates, family dinners and holidays that always seem to come around, I’m in need of easy recipes. Mango Lemon Bars are sweet, sour, buttery and best of all, easy to make.
Shall we break it down by layer? I think so.
The shortbread crust is buttery and crumbly, lending itself perfectly to the custardy topping packed with fresh mango flavor.
TIP: If you’re looking for a shortcut for your shortbread (haha sorry, I just had to), use a package of your favorite store-bought shortbread cookies! Place the cookies in a large ziploc container and crush ‘em up. Combine 2 cups crushed cookies and ¾ cup of butter. Then, continue to follow the instructions below!
Mango Lemon Custard
I love the texture of a good custard; it’s smooth, creamy and absolutely delightful! Our fruity, acidic additions balance out the sugars and make for a unique flavor combination.
Visions and scents of tropical islands are right at your fingertips when you make a batch of this thick, tasty custard.
There’s no other way to top off a decadently delicious dessert than to douse it in powdered sugar. With every bite sugar coats the lips and makes for a complete dessert experience!
Since Mango Lemon Bars are essentially a custard, they should be refrigerated if not consumed within the first day. Store leftover bars in an air-tight container for up to 4 days.
If tightly wrapped in plastic freezer wrap or aluminum foil, these bars can also be frozen for up to 3 months. Before serving, remove them from the freezer and let them thaw in the fridge overnight.
PRO TIP: I love making a batch of these in the Summertime and enjoying them frozen. They’re so refreshing!
For more mango recipes, check these out:
- For the most incredible punch, try this Mango Citrus Fruit Punch.
- For the ultimate salmon burger, try this Mango Jerk Salmon Burgers.
- And for additional jerk flavor, these Mango Jerk Wings are calling your name!
Mango Lemon Bars Recipe
For the Crust
- 1 cup salted butter room temperature
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
For the Filling
- 1/2 cup diced mango
- 1 tbsp fresh lime juice
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 4 large eggs
- 1 cup fresh lemon juice
- 1 tsp pure vanilla extract
- Confectioner’s sugar for garnish
For the Crust
- Preheat oven to 350 degrees.
- In a stand mixer, mix together butter, sugar and flour. Press into the bottom of a parchment lined 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden then remove to prepare filling.
For the Filling
- Add diced mango and lime juice to heavy duty blender or food processor and puree until completely smooth.
- In a medium sized bowl, whisk together granulated sugar and flour to combine dry ingredients. Next, whisk in the eggs, lemon juice, ¼ cup of the prepared mango puree, and vanilla extract. Pour over the baked crust.
- Bake for 25-30 minutes or until no longer liquidy or jiggly. The bars will firm up more as they cool.
- Once cooled to room temperature, dust with confectioner’s sugar, cut and serve.