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Raspberry mango bars that actually hold their shape are here to save dessert. No more runny curd or crumbly crust. This recipe has a buttery shortbread base, a silky mango curd that sets perfectly, and swirls of tart raspberry jam.
These tropical dessert bars slice clean and taste as good as they look.
This recipe is a mash-up of two favorites; my mango panna cotta and my lemon curd. I used inspiration from both recipes and combined them into a smooth, sliceable mango dessert bar. A buttery shortbread crust and a swirl of raspberry jam bring it all together.
Here is Why This Recipe for Mango Bars Works
No Runny Mess: Thanks to a little gelatin, the mango curd stays put, so you get clean slices instead of a gooey disaster.
Buttery, Crisp Shortbread: The crust is rich, crumbly in the best way, and sturdy enough to hold up to that luscious filling, no soggy bottoms here.
Sweet Meets Tart: Bright mango, tangy raspberry, and a buttery base come together for a perfectly balanced bite. It’s like summer in bar form.
Gorgeous Swirls, Zero Effort: A little raspberry jam, a quick swirl with a knife, and suddenly, your bars look bakery-worthy. Minimal effort, maximum wow factor.
If you like this recipe, try my mango tart or my mango mousse cake.
The Ingredients
- Pantry: All-purpose flour, powdered sugar, granulated sugar, gelatin, seedless raspberry jam, salt, vanilla
- Dairy: Butter, heavy cream.
- Produce: Mango, lemon juice.
- Eggs: Egg yolks.
Variations for Mango Curd Bars
Passion Fruit Mango Bars: Swap the raspberry jam for passion fruit curd and add a sprinkle of toasted coconut on top.
Raspberry Mango Meringue Bars: Spread a fluffy meringue topping over the set mango curd, then toast it with a kitchen torch or under the broiler for a light, golden finish
Recipe Tips
- Freezing the shortbread crust for at least 20 minutes before baking helps prevent shrinking and keeps it crisp.
- Don’t rush the curd. Low and slow is the way to go! Cooking the mango curd over gentle heat ensures a silky, lump-free texture.
- Running the curd through a fine mesh strainer removes any bits of cooked egg for a flawless finish.
- Warm the raspberry jam. A few seconds in the microwave makes it easier to swirl into the mango curd.
- Let it chill completely. The bars need at least 4–6 hours in the fridge (overnight is even better!) to firm up properly for clean slicing.
- Run a sharp knife under hot water, wipe it dry, and slice for crisp, clean edges.
Storage
Refrigeration: Store leftover bars in an airtight container in the fridge for up to 5 days. To prevent the top from getting sticky, place a sheet of parchment paper between layers if stacking.
Freezing: Freeze individual bars on a baking sheet until solid, then transfer them to a freezer-safe container with parchment paper between layers. They’ll keep for up to 3 months.
Thawing: Let the bars thaw in the fridge overnight.
Mango Dessert Bars
Raspberry Mango Bars check all the boxes; buttery shortbread, silky mango curd, and a bright raspberry swirl in every bite. They’re easy to make, slice beautifully, and store well, making them perfect for any occasion. Just don’t expect leftovers!
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Mango Bars with Raspberry Swirl
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Ingredients
For the Shortbread Crust:
- 1-¾ cups all-purpose flour, 210 grams
- 7 tablespoons powdered sugar, 56 grams
- ¼ teaspoon salt
- 10 tablespoons cold butter, cut into pieces, 140 grams
- 1 egg yolk
- 2 teaspoons heavy cream
- 1 teaspoon vanilla
For the Mango Curd:
- 1 packet, 7 grams or 2-½ teaspoons gelatin
- ¼ cup cold water
- 12 tablespoons butter, softened
- 1-½ cups sugar
- 10 egg yolks
- 1 cup mango puree, store bought or homemade (see notes)
- ¼ teaspoon salt
- 2 tablespoons lemon juice
- ½ cup raspberry jam
Instructions
Prepare the Crust:
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving a 2-inch overhang. Set aside.
- In a food processor, pulse together the flour, sugar, and salt.
- Add the butter and process until the mixture resembles fine sand.
- In a small bowl, whisk the egg yolks, cream, and vanilla. Pour into the food processor and pulse just until the mixture becomes crumbly.
- Transfer the dough to the baking dish. Use the flat bottom of a measuring cup to press it evenly into the pan.
- Prick the dough all over with a fork. Place the dish in the freezer for 20–30 minutes.
- Lightly spray one side of a piece of foil with nonstick spray and press it onto the chilled dough. Add pie weights.
- Bake for 15 minutes. Carefully remove the foil and pie weights, then bake for another 20 minutes or until the crust is lightly golden.
- Set aside to cool completely while preparing the filling.
Make the Mango Curd:
- Bloom the Gelatin: Sprinkle the gelatin over ¼ cup of cold water in a shallow dish. Let it sit while you prepare the curd.
- Place a fine-mesh strainer over a bowl and keep it nearby.
- Prepare Double Boiler: Fill a saucepan with 2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
- In the top bowl, beat the butter and sugar with an electric mixer for about 30 seconds.
- Mix in the egg yolks, then add the mango purée, salt, and lemon juice, beating until well combined.
- Stir continuously over the simmering water for 15–25 minutes, until the mixture thickens enough to coat the back of a spoon and leave a clean stripe when wiped with a finger.
- Microwave the softened gelatin for 8–12 seconds until it turns syrupy (don’t get it too hot or it will loose it’s thickening power). Stir it into the thickened mango curd.
- Pour the mango curd through the mesh strainer into a clean bowl, discarding any solids. Spread the strained curd evenly over the cooled crust.
- Warm the raspberry jam slightly in the microwave. Drop small spoonfuls over the mango curd and use a knife tip to swirl it into a marbled pattern.
- Refrigerate for 4 to 6 hours or overnight until fully set.
To Serve:
- Run a warm knife around the edges of the dish and use the parchment paper overhangs to lift the dessert out onto a cutting board.
- Slice into bars, dipping the knife in hot water and wiping it clean between cuts for clean edges.
Notes
- To make your own mango puree, peel and pit 2 to 3 ripe mangoes, then blend in a blender or food processor until smooth. Store in the fridge for up to 3 days or freeze for 3 months.
- I adapted our recipe for Egg Yolk Lemon Curd by substituting mango puree for the lemon juice and adding gelatin to the final mix. The gelatin keeps the mango curd firm enabling clean slices.
- Reserve the egg whites for another project, they may be placed in a lidded container and frozen for future use.
- Use leftover egg whites for meringue, macarons, or homemade marshmallows, or add them to scrambled eggs for extra protein.
- Ataulfo (Honey) mangoes work best but any ripe, juicy variety will do.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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