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Mango-Lemon Bars

These classic lemon bars get a tropical twist (and fantastic sunshine-yellow color) with the addition of fresh or frozen mango.

Serves 16
Ready in 175 mins
Prep time 10 mins
Cooking time 45 mins
Chill time 120 mins
204 calories per serving


> 1/2 cup (1 stick) unsalted butter, melted
> 1 1/4 cups sugar, divided
> 1 tsp almond extract
> 1/2 tsp salt, divided
> 1 3/4 cups all-purpose flour, divided
> 4 lemons
> 1 1/2 cups diced mango from 2 ripened mangoes or thawed, frozen mango
> 6 large eggs, room temperature
> 1 tsp vanilla extract
> Confectioners' sugar, as needed


Preheat oven to 325°F. Line a 9x13-inch glass baking pan with parchment. To a medium bowl, add the melted butter, ½ cup sugar, almond extract, and ¼ tsp salt. Stir to combine. Add 1¼ cups flour and mix to combine. Press dough evenly into bottom of baking pan. Bake 20–25 min., until crust is golden and firm.
Meanwhile, from the lemons, grate 1 tbsp zest and squeeze ½ cup juice. To a blender, add the mango, lemon zest, and lemon juice. Purée until smooth.
To blender, add the eggs, vanilla extract, remaining ¾ cup sugar, remaining ½ cup flour, and remaining ¼ tsp salt. Purée until smooth. When crust is done, carefully remove baking dish from oven and pour mango-lemon mixture over crust. Bake 20–30 min., until filling is set.
Let bars cool at room temperature at least 1 hour. Transfer to the refrigerator and chill 2 hours until completely cooled and set. Cut into squares or triangles and dust lightly with the confectioners’ sugar.


If using a metal pan, increase the oven temperature to 350°F and the second baking time to 30–40 min.

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