These Mango Crumb Bars, with a buttery crust, filled with juicy chunks of mango and topped with a crumbly streusel, are quick and easy to make and absolutely delicious. If you love mango, this dessert is perfect for you! Serve them with a scoop of vanilla ice cream and enjoy every bite. They’re easy to pack and transport, making them an ideal dessert for picnics, parties, and other gatherings.
To make Mango Crumb Bars, you only need a few simple ingredients and a few easy steps and the result is incredibly tasty bars that everyone loves. You’ve probably tried crumb desserts before, maybe with peaches or apples… but have you ever tried them with mango? If not, save this recipe and follow along – I’ll share tips and tricks to help you get perfect results every time.
Necessary ingredients:
- fresh ripe mangos
- cornstarch
- granulated sugar
- all purpose flour
- baking powder
- salt
- unsalted butter
- egg yolks
The quantity of ingredients and the recipe can be found at the bottom of the post in the recipe card. But first, follow along with a few quick steps and helpful tips, along with step-by-step photos.
How to Make Mango Crumb Bars:
As I already mentioned, these bars are super quick and easy to make.
Step 1: Prepare the pan and preheat the oven.
Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to make it easier to take the dessert out later. Preheat the oven to 350°F.
Step 2: Make the mango filling.
Combine the diced mango, sugar, and cornstarch. Stir well and set aside.
Step 3: Make the crust and topping.
In a separate bowl, mix together the flour, sugar, baking powder, and salt. Add the flour mixture and cold, diced butter to a food processor. Pulse until the mixture forms small crumbs. Add the lightly beaten egg yolks and pulse again until the dough just starts to hold together but still has a crumbly texture.
You can also use a pastry cutter – the process is the same.
Step 4: Assemble the layers.
Press lightly a little more than half of the crumb mixture evenly into the bottom of the prepared pan. Spread the mango mixture evenly over the crust, then sprinkle the remaining crumb mixture on top.
Step 5: Bake.
Bake for 35–40 minutes, or until the top is lightly golden.
Step 6: Cool.
Remove from the oven and let the bars sit in the pan for 5–10 minutes. Then lift them out using the parchment paper and let them cool at room temperature for 15–20 minutes. Cut into squares before serving.
Tips and tricks for making the perfect Mango Crumb Bars
Use ripe mangoes. The best way to check if a mango is ripe is to gently press it. If it gives in slightly under pressure, it’s ready to use. Don’t rely on color alone, since different mango varieties come in different shades and colors.
Use cold butter to achieve a crumbly texture for the crust and topping. Cold butter, when cut into the flour, forms small bits that melt during baking. This creates steam, which helps the crust rise slightly and form flaky layers. Softened butter blends more fully into the flour, resulting in a denser texture.
Drain excess liquid from the mango filling. After mixing the diced mango with sugar and cornstarch, if you notice excess liquid forming, drain it off to prevent the crust from becoming soggy.
Press the crust mixture firmly into the pan. Use your hands to press the dough into the bottom of the pan to form a solid base that won’t fall apart when cutting into bars.
Taste your mango – if it’s not sweet enough, feel free to add a little extra sugar to the filling.
How to Store:
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Them?
Yes! After baking, let the bars cool completely to room temperature. Then cut them into squares and place them in a freezer-safe container or zip-top bag. Be sure to place parchment paper between the layers to prevent sticking.
I love crumbly desserts, and if you do too, these Apple Crisp Bars are perfect for you – especially with apple season just around the corner! If you’re more of a banana fan, the Banana Bread Crumb Cake will absolutely win you over. I always enjoy sharing great recipes from other bloggers – like Insanely Goods. These Apple Pie Bars really looks good.
I love mango, I love quick and easy crumb desserts – so naturally, I love Mango Crumb Bars! Give them a try and enjoy their incredible flavor. Enjoy!
Mango Crumb Bars
These Mango Crumb Bars, with a buttery crust, filled with juicy chunks of mango and topped with a crumbly streusel, are quick and easy to make and absolutely delicious. If you love mango, this dessert is perfect for you! Serve them with a scoop of vanilla ice cream and enjoy every bite.
Ingredients
MANGO FILLING
- 2 ripe fresh mango, chopped
- 1/3 cup granulated sugar
- 1/2 tablespoon cornstarch
CRUST AND TOPPING
- 1 1/2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cut into cubes
- 2 large egg yolks
Instructions
- Line an 8x8 inch baking pan with parchment paper. Leave a bit of overhang on the sides to make it easier to lift the dessert out later. Preheat the oven to 350°F.
To Make the Mango Filling
- In a medium mixing bowl, add the diced mango, sugar, and cornstarch. Stir until well combined, then set aside.
To Make the Crust and Topping
- In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder, until combined.
- Transfer the flour mixture to a food processor, add the cold, diced butter, and pulse until the mixture becomes crumbly.
- Add the lightly beaten egg and pulse again until the dough starts to hold together but is still crumbly.
- If you don’t have a food processor, you can use a pastry cutter instead
To Assemble the Layers
- Press a little more than half of the crumb mixture firmly into the bottom of the prepared pan.
- If the mango mixture has released excess liquid, drain it before spreading it evenly over the crust.
- Sprinkle the remaining crumb mixture over the top.
- Bake for 35–40 minutes, or until the top is lightly golden.
- Remove from the oven and let cool at room temperature for 5–10 minutes. Then lift the bars out of the pan using the parchment paper and allow to cool for another 15–20 minutes.
- Cut into squares before serving. Serve with a scoop of vanilla ice cream
Notes
How to Store:
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I Freeze Them?
Yes! After baking, let the bars cool completely to room temperature. Then cut them into squares and place them in a freezer-safe container or zip-top bag. Be sure to place parchment paper between the layers to prevent sticking.