Description
Bright, buttery bars with a jammy mango center and an oat-forward crumble that doubles as the crust. Fast to assemble and great for make-ahead—slice after chilling for tidy squares.
Ingredients
Scale
For the base / crumble
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats (do not substitute quick oats)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt (adjust to taste)
For the mango filling
- 2 cups coarsely diced ripe mango (Ataulfo or other sweet variety). If using frozen mango, thaw completely and pat dry.
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square pan with foil or parchment, then spray or brush lightly with oil. Lining the pan makes removal and cleanup much easier.
- In a large bowl, pour in the melted butter. Stir in the flour, rolled oats, both sugars and salt until the mixture resembles coarse crumbs with a few larger clusters.
- Scoop out about 1 heaping cup of this oat mixture and set it aside — this will become the crumble topping.
- Press the remaining oat mixture firmly and evenly into the bottom of the prepared pan to form the crust. Use the back of a measuring cup or your fingers to compact it tightly.
- In the same mixing bowl (no extra dishes!), combine the diced mango, sugar, lemon juice and cornstarch. Toss gently until the fruit is well coated. A little undissolved sugar is fine — it will melt during baking.
- Spread the mango mixture in an even layer over the packed crust.
- Break up the reserved crumble and scatter it over the mango layer. For chunkier streusel pieces, press handfuls together in your palm before sprinkling.
- Bake on the middle rack for about 50–55 minutes, or until the top is pale golden, the edges are set and the mango filling bubbles slightly at the edges. Juicier mangoes may require a few extra minutes — judge doneness by appearance and texture, not strictly the clock.
- Remove from the oven and place the pan on a wire rack. Let the bars cool completely (at least 1 hour) before cutting; chilling helps the filling firm up for cleaner slices.
Notes
Storage
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Room temperature: store in an airtight container up to 1 week.
-
Refrigerator: keep covered up to 10 days.
-
Freezer: wrap tightly or use freezer bags; freeze up to 6 months. (Thawed topping will be softer but still tasty.)
Pro tip: Cool fully before slicing — cutting while warm causes the bars to fall apart. For the neatest squares, chill the pan briefly in the fridge before cutting. Enjoy warm with ice cream or plain as a breakfast or snack.
Nutrition
- Serving Size: 1 serving
- Calories: 286cal
- Sugar: 30g
- Sodium: 134mg
- Fat: 11g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg