Mango Shortbread Bars

Mango Shortbread Bars

40 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
COHO
Recipe by  COHO

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9x13 inch baking dish

ADVERTISEMENT

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.

Share It

Reviews (40)

Rate This Recipe
NYPD K9 COP
26

NYPD K9 COP

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.

LOLLI-POLLI
21

LOLLI-POLLI

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.

lizzibear
20

lizzibear

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.

More Reviews

Similar Recipes

Almond Shortbread I
(126)

Almond Shortbread I

Blueberry Shortbread Bars
(57)

Blueberry Shortbread Bars

Pumpkin Shortbread Bars
(30)

Pumpkin Shortbread Bars

Shortbread Cookies IV
(29)

Shortbread Cookies IV

Granny's Shortbread Cookies
(14)

Granny's Shortbread Cookies

Rhubarb Shortbread Bars
(4)

Rhubarb Shortbread Bars

Nutrition

Amount Per Serving (20 total)

  • Calories
  • 247 cal
  • 12%
  • Fat
  • 14.1 g
  • 22%
  • Carbs
  • 28.8 g
  • 9%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Shortbread Cookies IV

>

next recipe:

Blackberry Shortbread Bars