Summery Mango Bars! A jammy layer of fresh mango sandwiched between a coconut biscuit base and crumbly topping, finished with a lime glaze. Stellar flavour combination that screams of summer! That mango layer is everything – juicy and generous.
The annual mango recipe!
I intended to kick off this post by cheerfully introducing it as part of my yearly tradition of sharing a mango recipe each summer.
However, a quick look through my past creations made me realize that calling it an “annual tradition” might be a stretch. There were the 2023 Mango Muffins and the 2022 Yum Cha Mango Pancakes, but the one before that was all the way back in 2019—a Prawn, Avocado, and Mango Salad.
Let’s chalk up the three-year gap to the pandemic and officially get back on track.
Presenting the summer of 2025 mango recipe: MANGO BARS!!! ☀️☀️
Tell me about these Mango Bars
Mango + coconut + lime is a classic summer flavour combination and here it’s in a slice form made for eating with your hands. The coconut is in the base and crumbly topping which is made form the same mixture, there’s an assertive, unmissable layer of mango which walks the perfect line between juicy without being watery, jammy without being gluey.
Then because I couldn’t resist adding lime flavour, I decided on a whim to finish it off with a limey glaze.
If you can’t shovel the whole thing in your mouth in one go, it might be a bit messy to eat. But that’s part of the fun!!
Ingredients for Mango Bars
Here’s what you need to make the mango bars.
Mango filling
You will need two, big, ripe mangoes for this recipe. And yes, it can be made with canned mango!
Mangoes – Use any variety you like. And it goes without saying the sweeter and riper they are, the better!
Canned mango – Use mangoes in unsweetened juice if you can, so it’s less sweet. Drain well in a colander then use per the recipe, cutting if needed to make the slices thinner. I do prefer the texture of the filling made with slices rather than diced, but dicing does work too. Cut them into ~6mm / 1/4″ cubes.
Cornflour / cornstarch – This helps the juices thicken a touch into a syrup, rather than the watery juices running into and soaking the base. We only use 1 1/2 teaspoons (don’t go overboard else it makes the mango layer unpleasantly gluey).
Sugar – I know it sounds insane to add sugar into sweet ripe mangoes, but hear me out! Just 2 tablespoons helps the juices become syrupy (combined with the cornflour) which suspends in the mango layer, rather than watery juices running into the base. Discovered after multiple attempts of making a sugar-free filling and not being thrilled with the mango layer!
Coconut base and crumb
This is based on the lovely crumb and base in my Raspberry Bars, with the addition of coconut which I really wanted because – coconut! Mango! Fab! I originally omitted the oats but then put it back in because I think it adds good texture to the base rather than just being a thick plain shortbread-style slab. It was still nice, but I thought was just a little too sandy for the thick layer of juicy mango. So, yes to the oats!
Flour – Just regular plain / all-purpose flour. Self raising flour is not recommended here, it has too much baking powder in it for this recipe, the base and crumb will puff up too much.
Desiccated coconut – Or finely shredded coconut. Just not coconut flakes, they are too large. Also, please use unsweetened.
Oats – Regular plain rolled oats aka traditional oats. Not steel cut, not quick cooking, and not flavoured ones.
Unsalted butter – Melted. If using salted, just skip the salt.
Sugar – Just half a cup (100g) of white sugar. Not too sweet! I use white sugar so the base is whiter – fresh summery colours against the orange mango – but brown sugar works too. The crust will just be a pale brown and the surface gets a little more colour.
Egg – Makes the mixture bind together. No need to bring to room temperature in this recipe. Use a large egg (50-55g/2oz), sold in cartons labelled as “large eggs” or 600-660g for a dozen. More on eggs for baking here.
Salt – Standard baking ingredient these days, to bring out the flavours in the other ingredients.
How to make my Mango Bars
In all honesty, cutting the mangoes takes the most time here. But that’s a pleasurable task because you get to snack on all the offcuts as you go, and the chef gets to suck the seed!
1. HOW I CUT MANGO
I found the mango layer texture is nicer using slices rather than dicing (turned into mush). So use the cheeks first then the offcuts from around the seed only if needed to make up the full 2 1/2 cups we need.
Cheeks first – Stand the mango upright on the wider side (ie the side that was attached to the tree). Cut the cheek of the mango off each side of the seed, aiming to leave as little flesh as possible on the seed.
Scoop out – Then using a large spoon or scooper (the sharper the edge, the easier it is), scoop the flesh out of the skin in one large piece.
Slicing – slice the cheeks into 3 – 4 mm / just shy of o.2″ thick slices. Too thin = breakage when tossed, too thick = slippery and harder to cut/eat. (Speaking from experience here).
(If short of the amount required, cut the flesh around the seed and use that too).
Measure – Measure out 2 1/2 cups (400g) mango slices into a bowl. The slices will flop and fold into a measuring cup so it’s pretty accurate. Don’t fret about some breakage. Then set aside. Do not toss with sugar yet. The mango will sweat and get too watery.
2. Base & crumb (same mixture)
We are using the same mixture for the base and crumbly topping. The mixture is a little wetter when it’s first mixed and pressed into the base. By the time you get to sprinkling it over the mango, it has dried out a bit to make it easier to crumble across the surface.
Mix – Melt the butter in a heatproof bowl in the microwave. Mix the sugar in first, then the egg. Then add everything else in one go (flour, baking powder, oats, coconut, salt) and mix until you can no longer see flour.
Mixed and ready to use!
Press – Measure out 1 3/4 cups of the mixture into measuring cups. (The remaining mixture is used for the topping). Press into the base using your hands, level it as best you can. Press firmly to level the surface but no need to press super firmly (ie not like your favourite torture-but-highly-effective Chinese masseuse working on your back).
Mango tossing – Now we can prepare the mango layer! Sprinkle the sugar and cornflour across the surface of the mango and use your hands to gently toss to disperse.
Mangoes layer – Pour all the mangoes onto the base and spread out evenly.
Crumbly topping – Crumble the remaining topping across the surface. Larger crumbles = more high impact crunchy patches on surface and more mango exposure but slightly harder to cut neatly (I go for this, pictured). Smaller crumbles = easier to cut (more practical, better for impressing).
Bake for 30 minutes in a 180°C/350°F oven (160°C fan forced) until the surface is light golden.
Cool for 2 hours on the counter before drizzling with glaze, if using. (Speed things up – 30 minutes on counter, 30 minutes in fridge).
3. lime drizzle glaze
The trick with glazes is to make them just thin enough so they can be drizzled across the surface and they spread slightly, but thick enough to set so you can still see it. If the glaze is too thin, it spreads and sinks into the cake/bars etc and disappears = disappointing. 😭
Mixing – Put the icing sugar, lime zest, juice and vanilla in a bowl. Then mix with a small whisk until throughly combined.
Consistency – Goal: honey consistency, not maple syrup which is too thin. Glazes can go from too thick to too thin with just the tiniest amount of extra liquid. So if your glaze needs thinning, only use 1/4 teaspoon at a time and mix it in thoroughly before adding more.
Drizzle randomly across the surface of the mango bars in any pattern you want.
Set and cut – Leave for 10 minutes to let the surface of the glaze set before cutting into 12 squares (normal, pictured) or 9 squares (greedy, always encouraged).
I take it back – Lime Glaze is not optional
I think I have written in a few places that the lime glaze is optional.
I’d like to retract that / caveat it. It is optional – no I can’t force you to make it – but it’s highly, highly recommended. Not only does it add a finishing pizzaz to these Mango Bars, as all glazes do to all deserts, but the little pop of lime flavour plays so nicely with the mango and coconut. I tried putting the lime flavour into the mango filling but it just got lost.
Embrace the mess
And lastly – be forewarned – it might get a little messy to eat if you take small nibbles. Crumble bars always are, but this one a little more than usual because of that generously juicy mango layer.
Solution is to either eat it in one or two big bites (my new taste testing team, my builders, opted for this) or embrace the mess (I opted for this).
Either way, it’s so enjoyable! – Nagi x
Mango Bars FAQ
Err, yes, Surprising number! When I set my sights on mango bars part of the reason was because I though it’d be pretty straight forward, having done various crumble bar recipes in the past (raspberry jam, fresh strawberries, apple, to name a few).
Challenge here was balancing the juiciness of mangoes (re: soaking base and texture of the mango layer), wanting a generous amount of mangoes so you can really taste it (too little and it just disappears once baked), and the right base thickness and texture so it stays crisp even with a lot of juice soaking in from the mangoes, but not so thick that it throws out the base v mango layer ratio.
I also had to play around with achieving the right texture for the mango layer. “Every other” recipe I saw called for the mango to be chopped. I wasn’t a fan of the texture after baking (a bit too gluey-mushy especially with cornflour added). I tried playing around with the cornflour amount but that didn’t solve it.
Slicing the mango rather than dicing it turned out to be my preference. It also made the mango layer more assertive and really in-your-face which is what I wanted!
I have not made this specific recipe using gluten free flour but the mixture is based on the one used for Raspberry Jam Bars which readers have successfully made using GF flour. So confident it will work!
Me neither. I grew up eating Japanese / French desserts which typically use 1/3 to 1/2 the amount of sugar used in comparable American desserts, and I’d say around 2/3 to 3/4 the sweetness of Australian / UK desserts.
This recipe has 1/2 cup sugar (100g) plus 2 tablespoons in the mango filling which really is not that sweet compared to typical desserts. The glaze adds a touch of extra sweetness but the tang from lime cuts through it, and you can always forgo the drizzle if you want (perhaps dust with icing sugar / powdered sugar instead to make it pretty).
Yes! Peaches and nectarines would be a direct substitute for this recipe. For fresh or frozen berries, I recommend using the Fresh Strawberry Bars recipe which is made using fresh strawberries. If using jam, use the Raspberry Jam Bars recipe.
Yes you can! Please drain well. I’d also recommend using mangoes canned in unsweetened juice rather than syrup which can be quite sweet.
Unfortunately not. It gets too soggy and mushy when thawed.
5 days in the fridge, though after 2 days the base does soften from the mango juices. It isn’t unpleasant and certainly didn’t stop me from hoovering them day (yes, part of my job is to sample the left overs each day to assess how well it keeps. I know, I know, break out the violins, my life is sooo hard 😂).
Watch how to make it
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Coconut mango bars with lime glaze
Ingredients
Coconut crumble base & topping:
- 125g/ 1 stick unsalted butter (Note 1 US conversion note)
- 1/2 cup caster/superfine white sugar (regular/granulated also ok)
- 1 large egg
- 1 1/2 cups flour , plain / all-purpose
- 1 cup oats (Note 2)
- 3/4 cup desiccated or finely shredded coconut , unsweetened (not flakes, too big)
- 1/2 tsp baking powder
- 1/4 tsp cooking salt / kosher salt (or 1/8 tsp table salt)
Mango filling:
- 2 1/2 cups (400 g) mango slices , 5mm/0.2″ thin, 2 large-ish mangoes (Note 3)
- 1 1/2 tsp cornflour / cornstarch
- 2 tbsp white sugar (don’t skip this even if mangoes are sweet, Note 4)
Lime glaze (optional – but not really!)
- 3/4 cup soft icing sugar / powdered sugar (Note 5)
- 1 tsp lime zest
- 3 tsp lime juice , plus more as needed (1/4 tsp at a time)
- 1/4 tsp vanilla extract
Instructions
Summary:
- Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8″ lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.
Full directions:
- Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8" panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.
Base & crumbs mixture:
- Melt butter – Cut the butter into ~1.25cm/1/2" chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)
- Mix – Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.
Assembling:
- Base – Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.
- Mango filling (do this just before use) – Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.
- Assemble – Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.
- Bake for 30 minutes until the surface is light golden.
- Cool – Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).
- Lime glaze – Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it's a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.
- Serve – Cut into 12 squares (sensible) or 9 (greedy). Devour!
Recipe Notes:
- Measuring – The slippery slices will flop into the measuring cup quite easily. Don’t worry if some break. Be sure to use offcuts from around the seed!
- Variety – Use any you like, my favourites are (in order): Honey Gold, R2E2, Kensington Prides, Keitt. Calypso brings up the rear – common, pretty, cheap, least mangoey.
- Don’t toss mango with sugar until just before using else it will draw excess juice out of the mango. Follow recipe steps in the order they are written.
Nutrition Information:
Mango madness!
Let’s make the most of them while we’ve got ’em!
Life of Dozer
True love is giving up the mango seed:
Also – too much? Or – art? 🤔😂
Only wish I hadn’t waited till the end of mango season to try this. Disgustingly simple and super tasty. Works perfectly.
I’m “cooking challenged” and this was delicious. I couldn’t cut it into pieces nicely, so we had it as a dessert with vanilla icecream. Unreal! Love that mango was a hero. The base makes an exceptional crumble with the oats.
Lovely, fresh summery slice! We’re enjoying it with vanilla icecream for desserts 🙂 I agree with Nagi – the lime glaze is essential; it really enhances the mango and coconut flavours.
I made two adjustments: firstly I always make slices in my standard 20x30cm lamington pan, so I multiplied the recipe by 1.5. Secondly, as a pastry chef with a fondness for taking my pastries a bit further when it comes to baking, I tend to always par bake my bases when the filling is moist like this. So I parbaked the base layer for 15 minutes at 160 C (fanforced) while I was chopping up my three sensational honey gold mangoes. Worked beautifully!
Delicious! It feels like something you’d buy at a super fancy cafe for $14+ a slice. My husband, in particular, loved it.
It’s not exactly healthy but I would totally eat this breakfast. Perfect for a Mother’s Day brunch or something similar.
This looks amazing but I have one family member that doesn’t like mangos. She loves raspberries or blueberries so do you think either of them would work or taste as good as this one looks? Or any other suggestions? Still going to make the mango one though. So glad to see Dozer still doing so well. 🐾🐾
I/WE love Dozer and your recipes
United States
Art for sure!!!
I was actually licking my lips and salivating watching the video. Can’t wait to taste it.
Goal achieved!! 😂
Sounds beautiful Nagi!! Can’t wait to make it!! You crack me up with your humour – I love it!! Although not sure Dozer does at times but I guess as he loves you he puts up with your fun so we get to enjoy it 😊 thank you x
I know, poor poor Dozer! 😂
This looks amazing! Can’t wait to try it. Could you please do a video on how you cut your parchment for the dish? It always looks perfect. Thank you
Hi Donna! Thanks for the question. I’ll do a post showing how I do parchment for different shape pans! I am lazy. 🙂 PS For this one, I spray with canola oil, then I tear parchment the width of the pan and press it in (perfect overhang to lift out later). Then I tear 2 x strips the heigh of the pan (I am a bit messy with this!) then tear so it fits those sides then press. See? Lazy. No scissors! – N x
Hi Nagi,
The base and topping have caster sugar than brown sugar like the raspberry bars they are based on. Does brown sugar work or is caster sugar better combo with coconut and mango??
From Sophie
Hi Sophie! Yes brown sugar works too, I switched to white because I liked the summary look of whiter base against the mango colour 🙂 I’ll update the recipe with this tip! N x
This looks so good. I’ll have mine with a scoop of vanilla ice-cream thank you. In for a penny, in for a pound. The diet can start next Monday 😜
Where do I get a spoon like the one you used to scoop the mango pulp from the skin? I live in the US.
Hi Nagi, huge fan of you, dozer & your recipes.
Have cooked and enjoyed many of them.
I’m coeliac so just sub what I need to in your recipes, unsure what I should sub for the oats.
Would appreciate your assistance and feedback.
Thanks 😊
In Aus there’s a brand of oats called GF Oats. Is there something similar nearby?
I’m Coeliac too and I was thinking of maybe trying quinoa flakes
Sounds wonderful, I love mango! But some of family isn’t fond of coconut… can I use all oats? Or cut coconut back to 1/2c and add an extra 1/4c oats?
Your builders are never going to want to finish this job at your place 🤣
Can’t wait to try this!
Hi. Sounds like another awesome recipe that I have to try 🥰 can I use lemon for the glaze instead of lime?
Hi,
In Nagi’s Lemon bars I swapped lemon with lime and they worked a treat. Just a slight difference in taste but still that refreshing citrus taste. I hope that helps.
Sophie
Can you substitute the egg?
Hi Nagi, made this yummy recipe for dessert today and like by everyone, had with vanilla ice cream…… my granddaughter gave 👍
Thank you☺️
WHAT AN AWESOME IDEA!! Ice cream! I’m going that next time 🙂 N xx
Hi, it was yum with ice cream and my son suggested next time he’s having it with hot custard!…… ice cream was his idea too😋
Love, absolutely love mangoes and lime and coconut and oats and my foodie friends will love your recipe 🙂 ! Dozer – of course he too loves mango, but Mommy – you are asking a tad too much from him for the sake of ‘art’ – well, he loves you! Have a good weekend, you two . . .
No way. It’s Art, definitely art!
Art supposedly is in the eye of the beholder 🙂 !
The last line of the post says:
“Nutrition per bar, assuming 12 bars and the glaze is used.”
There was no nutrition data that followed
*huge smile* Well, by 4.20pm I could read six lines of info right below the sentence !