One of my favorite treats in the summer is a lemon bar. You know, the one with the gooey, tangy lemon curd and a shortbread crust? YUM. Recently I’ve been obsessed with mangos, so I wanted to try to make some healthy mango bars – the sister of the lemon bar, if you will. Side note; if you’re super into mango, like I’ve been, try this mango fried rice.
What Are Mango Bars Made of?
If you picture a traditional ‘curd’, it’s made up of egg yolks, sugar and your fruit or juice. I didn’t stray too far away from this.
Here’s the ingredient list:
- Fresh Mango
- Maple Syrup
- Coconut Flour (to help keep it together and dry up some of the moisture)
- Egg Yolks (to thicken and give a creamy texture)
The crust is traditionally shortbread which is flour, butter and sugar but in trying to make these healthy mango bars ittle bit lighter, I made a shortbread using oat flour and the following ingredients:
- Oats (duh)
- Coconut Sugar
- Coconut Oil
- Sea Salt
Do Mango Bars Need to Be Refrigerated?
Yes! Unfortunately, these healthy mango bars are one of those desserts that needs to set in the fridge for a while before you can dig in. Otherwise you’ll have a runny mess.
Can I Make This with Frozen Mango?
Frozen mango, just by being frozen, produces a lot more water than if you were to use fresh mango. Since these are bars that we want to be pretty firm – stick with the fresh stuff.
These healthy mango bars are already easy enough that everything is going in the blender you guys, I believe in you! If you need help cutting your mango – use the cup trick. Cut the mango off of the pit, then place the edge of a glass in between the flesh and skin and slide it down. Your mango should land in your glass! If you’re totally lost – watch the video here.
Healthy Mango Bars
- 2 cups oat flour
- 1/4 cup coconut sugar
- 1/3 cup coconut oil melted
- 1 tsp sea salt
- 1 tsp vanilla
- 2 cups fresh mango chunks
- ½ cup maple syrup
- 2 tbs coconut flour
- 1 tbs lemon juice
- 3 egg yolks
- Preheat oven to 350°F degrees and line an 8×8 baking dish with parchment paper, foil or non-stick cooking spray
- Blend oats until fine powder forms. Add maple syrup, coconut oil, sea salt and vanilla and blend another 15 seconds or so until all is combined.
- Press into an prepared baking dish and bake for 15 minutes
- Combine all ingredients in blender until well combined. Pour over pre-baked crust, lower oven to 325 f and bake for another 15-20 minutes or until it’s just slightly jiggly
- Let set in the fridge for 2 hours – overnight