Easy Mango Crumb Bars

These mango crumb bars are my answer to the “I want dessert but I also want to keep my sanity” dilemma. Buttery, sandy crust on the bottom, juicy mango in the middle that gets a little jammy with lime and vanilla, and a chunky oat crumble on top that goes golden and crackly in the oven. They’re bright and sunshiney and taste like a vacation, but they bake in one pan and don’t require any fancy technique. If you can stir, you can make these.

My husband calls dibs on the corner pieces every single time—the extra crumb, you know? The first time I made them, our kid parked on a stool and ate the warm crumbs like tiny edible pebbles while I was trying to take photos. Now it’s a whole family ritual: bars cool on the counter, someone “checks” if they’re ready (translation: steals a hot edge), and we always save the last square for breakfast with coffee. No regrets.

Why You’ll Love This Easy Mango Crumb Bars

– The crust and crumble are the same dough—press some in, sprinkle the rest on top. Lazy genius.
– Uses fresh or frozen mango, so you can make them in January when sunshine feels like a rumor.
– Sweet but not cloying. Lime juice keeps things bright and zingy.
– Forgiving recipe: melted butter, one bowl, no mixer, no stress.
– They slice like a dream after a quick chill, and they pack well for picnics, lunch boxes, road trips.
– Breakfast-approved. I said what I said.

How to Make It

Grab an 8- or 9-inch square pan and line it with parchment so you can lift the bars out later (trust me, it’s worth the 10 seconds). For the filling, toss about 3 cups of diced mango with sugar, a squeeze of lime, vanilla, and cornstarch—looks powdery at first, then the juices start to gloss up and you’ll feel like a pro. For the crumb, whisk flour, oats, brown sugar, a little white sugar, baking powder, and salt. Pour in melted butter and vanilla, and stir until it looks like damp sand. Press two-thirds into the pan—don’t overthink it—scatter the mango over, then crumble the rest on top like you’re casually decorating a sandcastle. Bake at 350°F until the top is golden and the mango is bubbling at the edges, 35 to 42 minutes depending on your pan and how juicy your fruit is. Let it cool (I know, ugh) and then chill it for the cleanest slices. Corners are for the greediest person in the house. Usually me.

Ingredient Notes

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– Mango: About 3 cups diced from 3–4 ripe mangoes. Fresh is dreamy, frozen totally works (no need to thaw—just toss with the cornstarch really well). Canned? Drain it like you mean it or the bars go soupy.
– All-Purpose Flour: The backbone for the crust/crumble. Spoon-and-level so you don’t pack too much and end up with a dry base. A 1:1 gluten-free blend works great here.
– Old-Fashioned Oats: Chewy, toasty texture on top. Skip instant/quick oats—they vanish. If you’re GF, look for certified gluten-free oats.
– Butter: Melted is easiest. Brown it if you want a little nutty magic. I’ve used salted butter in a pinch—just reduce the added salt slightly. Coconut oil or vegan butter both work if you’re dairy-free.
– Brown + White Sugar: Brown for caramelly depth, white for a little crispness. All brown sugar makes a softer, cozier bar—still excellent.
– Lime Juice + Vanilla: Lime brightens the sweetness; lemon works too. Vanilla makes the mango taste more… mango. Don’t ask me why; it just does.
– Cornstarch: Keeps the mango layer jammy, not runny. Arrowroot or tapioca starch also do the job—use the same amount.

Recipe Steps

1. Preheat oven to 350°F (175°C) and line an 8- or 9-inch square pan with parchment, leaving overhang.
2. Stir 3 cups diced mango with 1/3 cup sugar, 1 tablespoon lime juice, 1 teaspoon vanilla, 2 tablespoons cornstarch, and a pinch of salt; set aside.
3. Whisk 2 cups all-purpose flour, 1 cup old-fashioned oats, 2/3 cup brown sugar, 1/3 cup white sugar, 1 teaspoon baking powder, and 1/2 teaspoon fine salt.
4. Pour in 3/4 cup (12 tablespoons) melted butter and 1 teaspoon vanilla; mix until it looks like damp sand and clumps when squeezed.
5. Press about two-thirds of the crumb mixture into the pan, scatter mango evenly over, then sprinkle the remaining crumb on top.
6. Bake 35–42 minutes until golden and bubbly; cool 1 hour, then chill 30–60 minutes before lifting out and slicing.

What to Serve It With

– A scoop of vanilla ice cream that melts into all the nooks.
– A dollop of Greek yogurt if you’re pretending it’s breakfast.
– Lightly sweetened whipped cream with a pinch of cardamom.
– Toasted coconut flakes for crunch and a beachy vibe.
– Hot coffee or iced tea—dealer’s choice.

Tips & Mistakes

– Don’t skip parchment. It’s your bar-lifting bestie.
– If your mango is super tart, add 1–2 extra tablespoons sugar to the filling.
– If using frozen mango, toss with cornstarch while still frozen so it doesn’t weep everywhere.
– Overpacking the flour = dry bars. Spoon and level!
– Let them cool. I know. But warm bars will break your heart (and your slices).

Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Keep bars covered at room temp for up to 2 days, or in the fridge up to 5 days (they’re ridiculously good cold—like a mango shortbread situation). For longer storage, freeze cut bars on a sheet until solid, then stash in a freezer bag for up to 2 months; thaw at room temp or microwave 15–20 seconds for a warm, gooey middle. And yes, I absolutely eat one straight from the fridge with coffee at 7 a.m.

Variations and Substitutions

– Coconut crunch: Swap 1/2 cup of the oats for unsweetened shredded coconut.
– Ginger kiss: Add 1/2 teaspoon ground ginger or grate in a little fresh ginger to the mango.
– Peach-pineapple mood: Replace some mango with peaches or pineapple—keep total fruit about 3 cups.
– Dairy-free: Use coconut oil or vegan butter; add a pinch more salt if your substitute is unsalted.
– Gluten-free: Use a 1:1 baking flour and certified GF oats; bake time stays about the same.
– Less sugar: Drop the filling sugar to 1/4 cup, and use all brown sugar in the crumble for a softer sweetness.
– Maple or honey: Swap in 1/4 cup maple syrup or honey for part of the crumble sugar; reduce the melted butter by a tablespoon to balance moisture.

Frequently Asked Questions

Easy Mango Crumb Bars

Buttery, golden crumb bars filled with juicy fresh mango and a hint of vanilla and lemon. No mixer needed, pantry-friendly, and perfect for make-ahead treats.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 16

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup all-purpose flour
• ▢ 0.75 cup granulated sugar for crust/topping
• ▢ 0.25 cup light brown sugar packed; for crust/topping
• ▢ 1 teaspoon baking powder
• ▢ 0.5 teaspoon fine salt
• ▢ 1 cup unsalted butter cold, cut into small cubes
• ▢ 1 large egg lightly beaten
• ▢ 3 cup fresh mango peeled and diced small
• ▢ 0.25 cup granulated sugar for mango filling
• ▢ 2 tablespoon cornstarch
• ▢ 1 tablespoon lemon juice freshly squeezed
• ▢ 1 teaspoon vanilla extract
• ▢ 0.5 cup sweetened shredded coconut optional; for extra texture

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment, leaving overhang for easy removal. Lightly grease.
• Make the crumb mixture: In a bowl whisk flour, 0.75 cup granulated sugar, brown sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or rub with fingertips until coarse crumbs form. Add egg and toss until the mixture forms moist, sandy clumps.
• Press about 0.6 of the crumb mixture firmly and evenly into the prepared pan to form the bottom crust. Reserve the remaining crumbs for topping.
• Make the mango filling: In a bowl combine diced mango, 0.25 cup granulated sugar, cornstarch, lemon juice, and vanilla. Toss until the fruit is evenly coated and glossy.
• Spread the mango filling evenly over the crust. If using, sprinkle shredded coconut over the mango. Crumble the remaining dough evenly over the top.
• Bake for 30 to 35 minutes, until the top is lightly golden and the filling is bubbling at the edges. Cool completely in the pan, then chill 60 minutes for cleaner slices.
• Lift out using parchment, cut into 16 bars, and serve. Store leftovers covered at room temperature for 1 day or refrigerate up to 5 days.

Notes

For neater bars, dice mango small and chill before slicing. Recipe can be doubled and baked in a 9×13 inch pan; add 5 to 10 minutes to the bake time.