Mango Lemon Bars Recipe
Mango Lemon Bars Recipe - The traditional lemon bar gets a delicious and unique update with the addition of fresh mango resulting in a sweet, creamy filling topped buttery shortbread crust.
Servings: 12 servings
Calories: 380kcal
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 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.
Video
Notes
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.
Nutrition
Calories: 380kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 157mg | Potassium: 79mg | Sugar: 34g | Vitamin A: 625IU | Vitamin C: 10.7mg | Calcium: 17mg | Iron: 1.4mg