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Irresistible Raspberry Mango Bars Recipe

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These vibrant dessert bars feature a buttery, crumbly shortbread crust topped with a smooth, tangy mango custard. A sweet-tart raspberry puree is artfully swirled through the golden mango layer, creating an appealing visual and a balanced fruit flavor. Baked until set and then chilled, these bars offer a refreshing combination of tropical and berry notes with a delightful contrast in textures.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • For the Mango Layer:
  • 1 ½ cups mango puree (from about 2 ripe mangoes)
  • ¾ cup granulated sugar
  • ¼ cup fresh lemon juice
  • 4 large eggs
  • ¼ cup all-purpose flour
  • 4 tablespoons unsalted butter, melted
  • For the Raspberry Swirl:
  • ½ cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch (optional, for thicker swirl)

Instructions

  1. **Prepare the Crust:** Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides. In a medium bowl, whisk together flour, sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press evenly into the prepared baking pan. Bake for 15-18 minutes, or until lightly golden. Remove from oven and set aside.
  2. **Prepare the Raspberry Swirl:** While the crust bakes, combine raspberries, sugar, and lemon juice in a small saucepan. If using cornstarch, whisk it with 1 tablespoon of water and add to the pan. Cook over medium heat, stirring occasionally, until raspberries break down and the mixture thickens slightly (about 5-7 minutes). Press the mixture through a fine-mesh sieve to remove seeds, creating a smooth puree. Set aside to cool slightly.
  3. **Prepare the Mango Layer:** In a large bowl, whisk together mango puree, sugar, lemon juice, and eggs until well combined. Gradually whisk in the flour until smooth. Slowly pour in the melted butter, whisking constantly until fully incorporated.
  4. **Assemble and Bake:** Pour the mango mixture evenly over the warm, pre-baked crust. Dollop spoonfuls of the raspberry puree over the mango layer. Use a skewer or a knife to gently swirl the raspberry puree into the mango mixture, creating a marbled effect.
  5. Bake for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.
  6. **Cool and Chill:** Remove the pan from the oven and let cool completely on a wire rack. Once cooled, transfer the pan to the refrigerator and chill for at least 2-4 hours, or preferably overnight, until thoroughly firm.
  7. **Slice and Serve:** Once chilled, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and cut into 16 squares or desired bar size. Serve cold.

Notes

For the best flavor, ensure your mangoes are ripe and sweet before pureeing.

Chilling the bars completely is crucial for clean, neat slices.

If using frozen raspberries, there is no need to thaw them before cooking for the swirl.

Store leftover bars in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://cooksillo.com/irresistible-raspberry-mango-bars-recipe/