Do you love lemon bars?

Originally Published 08/13/2020

Well then, I think you’re going to LOVE these Mango Lime Bars! They’re the perfect blend of tropical flavors and a delicious twist on the traditional lemon bar. Made with a zesty lime-infused shortbread crust and topped with a rich, mango-lime custard, these bars are a refreshing and tangy treat that’s sure to please. Ideal for summer picnics, family gatherings, or as a bright addition to any dessert table, this Mango Lime Bars recipe is easy to follow and guaranteed to impress. Whether you’re a citrus lover or just looking for a new dessert to brighten your day, these bars offer a unique taste experience that combines the best of both worlds. Ready to make a delightful fusion of mango and lime in a dessert that’s as visually appealing as it is delicious? Let’s get started!

First off, the Shortbread crust:

It’s not too sweet which balances out the mango curd nicely! I added lime zest into the shortbread to give it just a bit more pizazz.

This recipe calls for cornstarch in the crust. Wait…What!? So shortbread is supposed to be melt in your mouth amazing but still have some crisp to it. Turns out, cornstarch helps suck up moisture which makes it unavailable to create gluten. In other words, it helps keep your crust dry and crumbly not chewy. 

Make sure to use cold butter and blend it into the flour until it resembles coarse crumbs. This crust will seem very dry, don’t worry, just dump it into the greased pan and press it out evenly. The mango curd needs a dry crust!

Make sure your mangos are ripe!

When you go to make the mango filling, pureeing these babies will go a lot better if the mangos are squishy. Don’t forget to add your lime juice! Also if you don’t have a food processer, a blender will work too! Mix your flour, sugar, and salt before adding the eggs.

This will help your filling to not be lumpy! Next, add the eggs and mango! Your shortbread crust should be golden brown and hot out of the oven. Pour the mixture over the top of the hot crust and stick it back in the oven for another thirty minutes. These mango bars will not be as set, or dense as a traditional lemon bar. They have the consistency more of a curd.

Don’t panic if they look like they aren’t setting up because they are! Just make sure to give them all the time they need and don’t get them out of the oven early. See the picture below of how mine looked when they came out of the oven – the edges of mine are slightly golden.

Let them cool!

These will cut so much better if you let them sit on a cooling rack for a while. They will cut even better if you let them sit in the fridge for a bit after that! Once they are cooled down and ready to be cut, you can decorate them with some powdered sugar before serving! 

These really are so delicious and a great dessert for the humid, and hot summer evenings we’ve been having!

Print Recipe

Mango Lime Bars

A bright and refreshing sweet treat!

Prep Time25 minutes mins

Cook Time46 minutes mins

Course: Dessert

Servings: 12 bars

Equipment

• Mixing Bowls
• Measuring Cups & Spoons
• Pastry Blender
• Stirring spoons
• Small grater / Zester
• 13x9x2″ baking pan
• Food Processer

Ingredients

Shortbread Crust

• 2 Cups Flour
• 1/2 Cup Powered Sugar
• 2 Tbsp Cornstarch
• 3 Tsp Lime Zest about the amount of zest from two limes
• 1/4 Tsp Salt
• 1 1/2 Sticks Butter Cold

Mango Curd

• 3 mangos ripe
• 5 eggs
• 1 1/2 Cups Sugar
• 1/2 Cup Flour
• 1/4 Cup Lime Juice about the amount of juice from two limes
• 1/4 Tsp Salt

Instructions

• Preheat your oven to 350 degrees. Grease your baking pan with coconut oil.

For the Shortbread Crust

• In a mixing bowl, stir together flour, powdered sugar, cornstarch, salt, and lime zest. Cut butter into chunks and add to flour mixture. Use your pastry blender to cut the butter into the dough until it resembles coarse crumbs. Pour shortbread mix into greased pan and evenly press down over the bottom of the pan to create the crust. Put in oven and bake for 18-20 mins, or until the edges are golden brown.

For the Mango Curd

• While your crust is baking, peel and slice mangos, discarding skin and pit. Put your mangos and lime juice in the food processor and blend until smooth and no more chunks remain.
• In another mixing bowl, stir together flour, sugar, and salt. Once mixed, add in eggs and mix together making sure there are no lumps. Finally, add mango puree and stir together until well blended!
• Once the crust is ready, take it out of the oven and pour Mango Curd over the top of the hot crust. Return to oven and bake for another 30 mins or until the center no longer looks runny.
• When the Mango Lime Bars are ready to come out of the oven, place on a cooling rack and allow to fully cool before cutting. These bars do not set up as firm as traditional lemon bars, and are best served cold with a dusting of powdered sugar. Hope you enjoy!

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