Mango Bars with Creamy Filling: Perfect Summer Dessert Delight

These Mango Bars are a refreshing summer dessert with a smooth, creamy filling and a crispy crust, perfect for gatherings.

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Prep Time 10

Cook Time 40

Cooling Time 2

Total Time 2 50

Servings: 12 bars

Course: Dessert

Cuisine: Tropical

Calories: 200

For the Crust

1/2 cup Coconut Oil or Butter Use vegan butter for a dairy-free option.
1 1/2 cups Graham Crackers or Cookie Crumbs Substitute gluten-free cookie crumbs for a gluten-free version.
1/4 cup Sugar Consider coconut sugar for a less refined option.

For the Filling

2 cups Ripe Mango Purée Use thawed frozen mango chunks or unsweetened canned mango pulp if fresh isn't available.
2 large Eggs Substitute with flax eggs for a vegan alternative.
1/4 cup Sugar
1 tbsp Lime Juice Opt for freshly squeezed for best results.

Optional Garnish

Preparation Steps

Preheat your oven to 350°F (175°C).
Melt ½ cup coconut oil or butter in a mixing bowl, then add 1 ½ cups graham cracker crumbs and ¼ cup sugar. Stir until well combined and crumbly.
Line an 8x8-inch baking pan with parchment paper and press the crust mixture evenly into the bottom. Bake for 10-12 minutes until lightly golden.
While the crust is baking, prepare the filling by blending 2 cups of ripe mango purée, 2 beaten eggs, ¼ cup sugar, and lime juice until smooth.
Remove the crust from the oven and pour the mango filling over it, spreading it out evenly. Bake for 25-30 minutes until the edges are set.
Let the mango bars cool on a wire rack at room temperature for about 1 hour, then cover with plastic wrap and refrigerate for at least 2 hours.
Before serving, dust the top with powdered sugar and slice into squares.

Chill for at least 2 hours before slicing for clean cuts. These bars are best served chilled on hot summer days.