Mango Crumb Bars make for the perfect summertime dessert! They’re made with a buttery crust and topped with both succulent mango and coconut for a delicious recipe everyone will love.
Disclaimer: This post is sponsored by National Mango Board. As always, all opinions are my own. Thank you for supporting brands that help run this site!
Mango can be paired alongside a savory dish for a sweet-savory combination, and it can easily be used in dessert recipes. If you’re a fan of crumb bars, I highly recommend giving these a try!
Be sure to check if a mango is ripe before buying or using it in a recipe. To test, give the mango a gentle squeeze to see if it gives slightly when pressed. Each mango variety has a slightly different color– so do not use color as a guide to determine ripeness.
Mango - As I mentioned in this post, mangos are super versatile, and for this recipe, you only need 1 cup of diced mango.
Flour - All purpose. I only tested these with all-purpose flour, so that’s what I recommend using.
Coconut - Unsweetened. Personally, I think these bars are plenty sweet, so I recommend using unsweetened coconut. But, you can use sweetened coconut if you’d like -- it’ll just make them even sweeter!
Step 1: Mix the dry ingredients. Add the flour, sugar, coconut, baking powder, and salt to a large bowl; stir and set aside.
Step 2: Add the butter and eggs. Use a box grater to grate the cold butter into the bowl with the flour, then use your hands or a fork to combine. Then, add the egg and again, stir to combine. You want the dough to be able to stick when you grab some in your hand, but still crumbly. You do not want it to be sticky.
Then, add ¾ of the dough to an 8x8 baking dish, pressing it down to form the crust.
Step 3: Make the mango filling. Add the diced mango, sugar, coconut, and flour to a bowl and stir. Scoop the mango mixture on top of the crust, using the back of a spoon to spread it out.
Step 4: Add the crumb topping. Use your hands to sprinkle the remaining ¼ of the dough on top of the mango, creating a crumb-like topping.
FAQs and Tips
- If you don’t own a box or cheese grater, use a knife to thinly slice the butter into the bowl with the dry ingredients.
Is there a way to make these vegan-friendly?
Simply sub a flax egg in place of the regular egg, and use dairy free butter. To make 1 flax egg: stir 1 tablespoon flaxseed meal and 2.5 tablespoon of water together, then wait 5 minutes or so for the flaxseed to absorb the water, which will create an egg-like consistency.
Can these bars be frozen?
Yes! After they’re out of the oven, wait for them to cool before cutting them then placing them in a freezer-safe bag.
More dessert recipes
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Mango Crumb Bars
for the crust:
- 1 ¾ cup all-purpose flour
- ¾ cup cane sugar
- ¼ cup unsweetened shredded coconut
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup cold butter
- 1 egg
for the filling:
- 1 cup diced mango from 1 ½ mangos
- 3 tablespoon cane sugar
- 2 tablespoon unsweetened shredded coconut
- 1 tablespoon all-purpose flour
- Preheat oven to 350°.
- Add flour, sugar, coconut, baking powder, and salt to a large bowl.
- Use a box grater to grate the butter into that bowl, then use your hands or a fork to combine. Then, add in the egg and stir. The dough should be wet enough to clump up when you squeeze it in your palm, but not sticky.
- Grease an 8x8 baking dish with coconut oil, then transfer ¾ of the dough to the dish, using your hands to press it down; set aside.
- For the filling: add mango, sugar, coconut, and flour to a small bowl and stir to combine. Pour mango on top of the crust, using a spoon or spatula to spread it out.
- Sprinkle the remaining dough on top of the mango filling, then place the baking dish in the oven and bake for 25 minutes, or until the edges are golden brown.
- Wait at least 20 minutes after the bars are out of the oven before cutting them.