Description
Raspberry Mango Bars blend a buttery shortbread crust with smooth mango curd and a vivid raspberry swirl, creating a bright tropical dessert that dazzles the eyes and palate. The crust is crisp yet tender, while the curd offers natural sweetness and a silky texture. A ribbon of fresh raspberry adds a pop of color and tartness, balancing the mango’s mellow flavor. Ideal for summer gatherings, brunches, or a quick snack, these bars are easy to prepare in under an hour, require no frosting, tasty.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 cup mango puree
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon juice
- 1/2 cup fresh raspberries
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- Combine flour, butter, powdered sugar, and salt; mix until crumbly and press into the dish.
- Bake crust for 15 minutes until lightly golden.
- Whisk mango puree, granulated sugar, eggs, and lemon juice until smooth; pour over crust.
- Drop raspberries over mango layer and swirl gently with a knife.
- Bake additional 25-30 minutes until set. Cool before slicing.
Notes
- For a gluten‑free version
- substitute flour with a 1‑to‑1 gluten‑free blend. Coconut oil can replace butter for a dairy‑free crust
- but expect a subtle coconut flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 20g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Raspberry Mango Bars, easy mango dessert, raspberry dessert recipe, tropical fruit bars, no bake fruit bars, quick summer desserts, mango curd recipe, raspberry swirl dessert, easy shortbread crust, fruit bar recipe, summer sweet treats