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.
Mango bars with lime drizzle
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!!! ☀️☀️
Mango bars with lime drizzle
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!!
Mango bars with lime drizzle
Lime drizzle for mango bars
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!
