A tropical twist on the classic lemon bars, this treat is fun and fruity and delicious! Equally perfect for a summer day or as a pick-me-up in dreary winter weather!

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These bars were such a gamble. I’d never actually made lemon bars by myself before, so I was winging it in trying mango bars. The tricky part is adding in pureed fruit, which can have natural pectin (a thickening agent) that will alter the consistency of the bars. Plus, mango puree is just not the same as lemon juice. So…I took a stab at it and hoped for the best.

And it worked!

Which was good, since I needed something to bake for when baby B was just the size of a mango and honestly had no other ideas. Why aren’t there more mango desserts? It’s so refreshing and summery. Hm…stay tuned for more mango creations…

Anyway, I really loved making these because it was the first week I really felt like I looked truly pregnant. I was almost halfway through my pregnancy, and was definitely showing early, but still, it’s always validating to finally have a bump to show for all that hard work and nausea.

Why this recipe works

Using a base of shortbread ensures the filling doesn’t seep around the edges and create a soggy bottom. The key is to press the dough up the sides ever so slightly—just enough to seal the edges. Plus, I added some lime zest to my shortbread, which was just the extra kick needed to make the flavor pop.

The filling is a delicate balance of being set but not overly eggy or gummy. Using both eggs and flour ensures a silky texture. As well, straining the mango puree removes and fibrous bits that might make it chewy. Usually, I use one full cup of lemon juice in my lemon bars, but I chose to use a combo of mango and lime that was just over 1 cup, to account for how thick the mango is. It was perfect!

Key ingredients

Butter. I always use European style butter in shortbread. It’s creamier and has less water.

Confectioner’s sugar. This is the secret to the tender texture and perfect sweetness of the crust.

Vanilla extract. Use pure vanilla extract, not imitation.

Salt. Only use a pinch or so if using salted butter.

Flour. Optionally, you can sift this before using, making the crust even more tender and delicate.

Limes. You’ll need zest and juice, so I recommend using about 3-4 large limes so you have plenty of zest.

Sugar. For the filling, you’ll use granulated sugar. Raw or coconut sugar would work, too.

Mango puree. I defrosted frozen mangoes and pureed that in a food processor. You can also use fresh mangoes or store bought, if your store carries it.

Eggs. Room temperature is best, so they don’t scramble when mixed with the lime juice.

How to make mango lime bars

Make the crust

1. Cream butter and powdered sugar. You don’t need to beat it for a long time, just make sure it’s well-combined and perfectly smooth.

2. Add vanilla and salt. Reduce salt to a pinch if you used salted butter. Be sure it’s very smooth so that the flour can be mixed in minimally.

3. Stir in flour. Technically, you could sift and whisk the salt and flour, but that requires an extra bowl, and I just don’t have the patience for more dishes.

4. Bake. Press it into a parchment lined 8x8 pan and bake until golden.

5. Stir sugar and lime zest. This helps release the oils from the zest and makes it more flavorful than just mixing everything together.

6. Whisk all filling ingredients. Whisk until smooth, getting all flour lumps out.

7. Pour over crust and bake. The crust can be warm or cooled when you pour the filling over it.

8. Cool completely. This is important to let it set as it cools. Otherwise, you’ll have mango lime soup.

9. Dust with powdered sugar before serving. This is optional, and of course can be done earlier. However, powdered sugar that you get at the store will actually absorb into the bars after a few hours, so it’s ideal to dust just before serving.

Cut and enjoy!

Tips and FAQ’s for this recipe

How do I know when it’s set?

You don’t want these bars to be fully stiff when you take them out of the oven. Instead, the middle should be a little wobbly but not jiggly. Super scientific, I know. It should have a little movement but not be sloshy or seem still liquidy in the middle. In the end, it’s best to err on the side of caution and make sure they’re close to firm before removing them from the oven, as under-baked bars just won’t set up and will turn to soup when you cut them.

Can I make a different crust?

Yes! I’ve only used shortbread for these, but I’ve made very similar lemon bars with a graham cracker crust and it was great! Just pre-bake for about 10 minutes before adding the filling.

How do I make mango puree?

Since most stores don’t carry mango puree, you may need to make it. You can use fresh or frozen mangoes. Take chopped mangoes and blend in a food processor or blender until completely smooth. Run through a fine mesh sieve before measuring and using.

Are fresh or frozen mangos better?

Fresh mangoes are always going to be more flavorful and also contain less water, as freezing changes the water concentration of fruit (ever notice how thawed fruit is usually soggy?). That being said, I did use frozen mangoes for the bars pictured here and it was fine! So, use what you have/can find. :)

Do these have to be refrigerated?

You could probably get away with serving them once they reach room temperature, but it’s ideal to refrigerate for a bit before you cut into them, so they are fully set. They can be kept at room temperature for an event, but it’s best to keep them refrigerated before serving and to refrigerate leftovers, since the eggs in the filling could spoil if left out for too long.

Spoon then level your flour

Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.

My tools

Here are my must-have tools I use for making these bars. Affiliate links provided.

8x8 pan

Microplane zester

You might also like:

Mini Key Lime Pie Bars

Lemon Curd Crumble Bars

No-Bake Lemon Curd Tart

No-Bake Lemon Mascarpone Pie

Lemon Raspberry Crumble Bars

Mango Lime Bars

Print recipe

prep time: 15-20 minutes
bake time: 35-40 minutes
total time: 1 hour

servings: 9-16 (large or small bars)

Ingredients:

for the lime shortbread crust

1 cups (136g) flour, spooned and leveled then sifted
⅛ teaspoon (1g) finely ground sea salt
½ cup (113g) unsalted butter, softened
⅓ cup (43g) powdered sugar(to taste)
½ teaspoon (2g) vanilla extract
½ teaspoon (1g) lime zest

for the filling

1 cup (200g) granulated sugar
½ tablespoon (3g) lime zest
¾ cup (about 125g) mango puree (see note above for how to make mango puree)
⅓ cup (80g) lime juice
3 large eggs, room temperature
⅓ cup (45g) flour
powdered sugar to finish

Instructions:

Preheat oven to 350F/175C. Line an 8x8 pan with parchment. (One easy way to do this is to turn the pan upside down and fold the parchment around it, then flip the pan over and place it in with the folds.)
Make your shortbread by whisking the flour and salt together. Be sure your flour was spooned and leveled into the measuring cup then sifted. Set aside.
Beat the butter on high until smooth. Add powdered sugar and beat on low then increase to high until very smooth, about 1 minute. Add vanilla and beat until smooth.
Add flour and beat on low just until combined.
Press the dough into the bottom of the pan, being sure to seal the edges so the filling doesn’t seep underneath.
Bake 15-20 minutes, until it is matte in appearance and just barely begins to turn golden. You can then let it cool before the next step, but that’s not necessary. If continuing right away, leave the oven on.
When the crust is done baking, make the filling. Stir the zest and sugar in a medium bowl until fragrant. Add remaining filling ingredients and whisk until smooth. Pour over crust and bake 20-25 minutes, until the filling is mostly set but still wobbly (not jiggly or sloshy) in the middle. If the top begins to brown, tent loosely with foil.
Let cool completely before serving. If not using right away, refrigerate until serving.
Dust with powdered sugar just before serving. I used a small fine mesh sieve to do this. This is optional, and of course can be done earlier. However, powdered sugar that you get at the store will actually absorb into the bars after a few hours, so it’s ideal to dust just before serving.