Mango & Lemon Bars Recipe
These Mango & Lemon Bars are a delightful fusion of tropical mango and tangy lemon, creating a refreshing twist on the classic lemon bar. With a buttery, crumbly crust and a silky, smooth mango-lemon filling, these bars are perfect for any occasion—whether you’re hosting a tea party or packing a treat in your child’s lunchbox. Easy to prepare and absolutely delicious, they’re sure to be a hit with everyone!
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 1/2 cups |
| Salt | 1/4 teaspoon |
| Icing Sugar | 1/4 cup |
| Butter (at room temperature) | 1/2 cup |
| Sugar | 1 cup |
| All Purpose Flour (Maida) | 2 tablespoons |
| Whole Eggs | 4 |
| Mango Pulp (Puree) | 1 1/2 cups |
| Lemon Juice | 1/3 cup |
| Lemon Zest | 1 tablespoon |
| Vanilla Extract | 1 teaspoon |
Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 90 minutes
Servings: 6
Cuisine: Continental
Course: Snack
Diet: Eggetarian
Instructions
-
Prepare the Butter:
Start by making brown butter for the crust. In a heavy-bottomed pan, melt the butter over medium heat. Swirl the pan constantly as the butter melts, keeping a close eye on it to ensure it turns a deep golden-brown color without burning. Once the butter reaches this stage, remove from heat and let it cool. Place the butter in the freezer for 30 minutes to allow it to solidify again. Once chilled, cut the butter into 8-10 small cubes. -
-
Prepare the Crust:
Preheat your oven to 180°C (350°F). In a mixing bowl, combine 1 1/2 cups flour, icing sugar, and salt. Add the chilled butter cubes and, using your fingers, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Alternatively, you can do this in a food processor—pulse the flour, sugar, and salt together, then add the butter and pulse until the mixture looks like coarse crumbs. -
Assemble the Crust:
Transfer the crumb mixture into a greased baking pan lined with parchment paper. Press the mixture firmly into an even layer using your fingers or a spatula. Bake the crust in the preheated oven for 15 minutes or until the edges are golden and the crust is firm. -
Prepare the Mango-Lemon Filling:
While the crust is baking, prepare the filling. In a separate bowl, whisk together 1 cup sugar and 2 tablespoons flour. Beat the eggs in one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the mango puree, lemon juice, lemon zest, and vanilla extract. Mix everything together until just combined. -
Bake the Bars:
Once the crust is baked, remove it from the oven and pour the mango-lemon filling over the hot crust. Reduce the oven temperature to 160°C (325°F) and return the pan to the oven. Bake for an additional 22-24 minutes, or until the filling is set and lightly golden around the edges. -
Cool and Slice:
Allow the Mango & Lemon Bars to cool completely. You can speed this up by placing the pan in the fridge for about 30 minutes. Once fully cooled, use a damp knife to slice the bars into even squares or rectangles. -
Serve and Enjoy:
Serve the Mango & Lemon Bars chilled as a refreshing treat for your next tea party or family gathering. These bars also make a great addition to a child’s snack box. Pair them with Potato Basil Fritters and a warm cup of Masala Chai for a complete snack experience!
Tips for Success:
- Brown Butter: Brown butter adds a rich, nutty flavor to the crust. Be patient and keep an eye on it to avoid burning.
- Chill the Butter: After browning, cooling and chilling the butter before adding it to the flour mixture ensures a flakier, crispier crust.
- Mango Pulp: Use fresh, ripe mangoes to make your own puree for the best flavor, or opt for store-bought mango pulp.
- Lemon Zest: Don’t skip the lemon zest! It adds a fresh, citrusy aroma that balances the richness of the mango filling.
These Mango & Lemon Bars are the perfect snack for those who love a balance of sweetness and tartness, all wrapped up in a buttery, crumbly crust. Whether you’re enjoying them at a gathering or savoring them on your own, they’re sure to brighten your day!
