Mango Shortbread Bars Recipe - Allrecipes.com
Mango Shortbread Bars Recipe
  • READY IN hrs

Mango Shortbread Bars

Recipe by  

"Delicious! Serve with vanilla ice cream. Try this recipe with strawberries and rhubarb instead of mango, too."

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Ingredients Edit and Save

Original recipe makes 1 9x13 inch baking dish Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9x13 inch baking dish.
  3. In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly.
  4. Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2003

easy to make but because of the nutmeg and cinnamon used on the mangoes, it tastes more like apple bars. I think next time I would omit the 2 ingredients mentioned.

 
Most Helpful Critical Review
Jun 13, 2011

This is very much like a mango cobbler except softer crust. I like it ok, but I omitted the cinnamon and nutmeg since most reviewers said it made it taste like apple cobbler. This is very easy to cut into bars, and I used 3 different kinds of mangoes. The sweeter,riper ones came out muuuuuch better than the more tart one. If you have tart mangoes, you can add honey instead of white sugar. Again, it was ok tasting, and I'm glad I tried it.

 

47 Ratings

Oct 08, 2003

My husband absolutly loved them! However I cut out the Nutmeg, and used Spelt flour instead of white flour-eek! ANd maple syrup instead of sugar. They were delicious and a little healthier and much tastier than origonal recipie.

 
Nov 19, 2007

My husband thought it tasted like apple cobbler.. but we both LOVED it! I could taste the mango in the thicker slices and they went so well with the cinnamon and nutmeg spices. I'm really happy with this recipe and how it turned out that I'm emailing this link to all of my friends. The only thing I changed was the cook time. I had to pull it out after 50mins to avoid burned edges and covered the edges with foil half way through as I saw the edges darkening quickly. I baked it in a glass dish so I dont know if that had something to do with it.

 
Feb 18, 2004

Wow! Very rich, wonderful taste. Gave some to my neighbor and she immediately wanted the recipe, as did her daughter. My only change was to substitute whole wheat flour for one of the three cups of all purpose, and I used cardamom instead of cinnamon. Slicing fresh mango is a messy affair (I used 3 large ones), so next time I may use canned mango (find it at an asian food mkt. or in the ethnic aisle at the store).

 
Apr 19, 2010

Very yummy, but the flavor of the mangoes is almost lost. The only real indication is that they were the tiniest bit more tangy than apples. Next time, I'll save money and substitute apples for the mangoes. The shortbread is delicious! Be careful about reserving part of the crumb mixture and not mixing it all in with the mangoes. I halved the recipe w/o problems, but make sure to shorten the cooking time.

 
Jul 27, 2009

Though I am a health-conscious eater, this is an amazing recipe. The shortbread bars are just so delicious and scrumptious. The 60 minute baking time is perfect for that slight golden brown crisp. However, I used only 3.5 cups of mango (they were a little stringy but turned out great), only 1 teaspoon of cinnamon, and no nutmeg (I felt it was unnecessary because the cinnamon already spices the mango up). The most difficult part was slicing the mangoes. It took me about 1 hour to slice 4 medium-large mangoes, and it was a really big mess. I sliced them pretty thin, about 2-3 inches long and 0.5 inch wide. I was not familiar with baking shortbreads, so while I mixed the flour, butter, and sugar together I thought the mixture was too dry and began to panic.. but turns out it was supposed to be crumbly and crispy. Make sure you firmly press the flour mixture on the pan, and then evenly spread the mango mixture, then just use your hands and make the flour mixture into crumbs and sprinkle it on top of the mango. Press down lightly. Next time, I will try to substitute the butter for something else, possibly half olive oil and half butter. Also, because this shortbread reminds me of pie, on Thanksgiving or Christmas I will try substituting the mango for pumpkin and bake it in a round dish, see how that turns out :) I will definitely be making this again. Thanks for sharing this wonderful recipe with us!

 
Oct 26, 2006

The mango is very mild in this recipe. I think that is the nature of Mango when you cook it. The shortbread is moist as opposed to the dry shortbread. I had never had moist shortbread before. this was good but not delicious. However, my mother-in-law loved it because she loves shortbread. I had a hard time getting the shortbread mixture on top of the mango. can't really spread it. I just dropped it on and spread it as best I could.

 

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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 28.8 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.4 g
  • 5%
  • Sodium
  • 99 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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