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.
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When Are Mangoes In Season?
Ingredients
For the Crust:
- Salted Butter: Bringing the rich, creamy foundation to our crust, make sure it’s room temperature for that perfect blend.
- Granulated Sugar: Sweetness, here we come!
- All-Purpose Flour: Gives it structure and that perfect crumbly texture.
For the Filling:
- Diced Mango: Mango pieces to add a burst of sweetness and exotic vibes.
- Fresh Lime Juice: This brightens up the flavors and balancing the sweetness.
- Granulated Sugar: Sweetens our filling perfectly.
- All-Purpose Flour: Here’s our thickening agent, ensuring our filling sets to perfection.
- Large Eggs: They bring it all together, creating a smooth, custardy texture in our filling.
- Fresh Lemon Juice: This is where we get that tangy, mouthwatering kick that makes lemon bars so iconic.
- Pure Vanilla Extract: A splash of vanilla to round out the flavors
- Confectioner’s Sugar for Garnish: A dusting of powdered sugar for that extra bit of sweetness and a picture-perfect finish.
How to Make Lemon Bars with Mango
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.
Shortbread Crust
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! They’ve got a cool vibe like my Lemon Brownies with that crisp bottom and creamy topping.
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.
Confectioners Sugar
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!
Leftover Storage
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!
More Mango Recipes
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
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Ingredients
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
Instructions
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 9×13 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.
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These are the best. What a fantastic recipe. Thank you so much.
These were perfectly tangy and easy to make!
Very easy to make, and came out great
This came out so good. My fresh mangos went bad so I used frozen, added a little more lime juice and a little heavy whipping cream. Soo yummy!! I even converted some friends that weren’t “big on mangos.” Will make this again over and over!!
I was wondering if we could use frozen. I’m not good at picking fresh mango.
Yes you can use frozen.
The recipe calls for 1/2 C. diced mango processed with lemon juice. The filling calls for 1/4 C. mango mixture to be added to flour mixture– what happens to the rest of the mango (1/4 C.)?
Once it is pureed, you won’t have much left at all to use so you will almost end up using it all in the recipe. I hope this helps.
I realized I only had enough lemon for the 1tbsp but I had a whole bag of limes, so mine ended up being mango lime bars haha but they were DELICIOUS, thanks for this recipe!
These were amazing! We didn’t have enough granulated sugar at home so I used 1 cup of granulated sugar and light brown sugar for the rest. Whole family loves them! The crust had a great texture combined with the lemon and mango mix. The tanginess of the lemon was really delicious. If you don’t like lemon, I would recommend only putting in 1/2 or 3/4 cup of lemon juice into the filling. I’m so glad I found this recipe!
Made this for my husband. LOVED it. The tanginess of the lemon compliments the sweet smooth mango. The crust came out well too not hard just right- Wasn’t hard at all to make the crust. Going to make again, this time for my neighbor.
Very easy to make and so delicious! Will definitely be making it again (and again)!
This recipe is so simple, and absolutely delicious. I did have to cook my shortbread crust for a fair amount longer, but that was probably also the fact that my oven runs a bit cold. I added all of the mango puree, which really helped to bring the mango flavour out against the lemon. All in all, a really great recipe. I’ve stashed some in the freezer for later!