Mango Oatmeal Crumble Bars
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Mango Oatmeal Crumble Bars – These buttery bars are loaded with sweet fresh mango!! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a guaranteed family FAVORITE!!
Easy Mango Bars Recipe
This mango crumble bar recipe is an easy, one bowl, no mixer recipe that takes just minutes to make.
I adapted the recipe from my Blueberry Oatmeal Crumble Bars and my Strawberry Oatmeal Crumble Bars. I simply swapped in Mango. I also have a Raspberry Oatmeal Crumble Bars recipe as well that uses raspberry preserves rather than actual fresh raspberries.
The crust and oatmeal crumble topping are one and the same. I love recipes like this so there’s one less step and one less bowl to wash!
The mango oatmeal bars aren’t overly sweet and get lots of their sweetness from the natural sweetness of the mangos and mango flavor comes through in every bite.
The bars are perfect as a grab-and-go breakfast, for brunch, snacks, or as a healthy dessert. They’re soft and tender, yet slightly chewy from the oats, and I just adore anything with a crumble topping.
Ingredients in Mango Oatmeal Bars
This recipe uses ingredients that you probably already have in your fridge and panty! This is also an egg-free dessert.
- Old-Fashioned Whole Rolled Oats
- Granulated sugar
- Light brown sugar
- Lemon juice
- Corn starch
How to Make Mango Crumble Bars
First you’ll need to make the buttery oatmeal crumble topping. To do so, melt the butter in a large bowl before adding in some flour, oats, two types of sugar, and salt. Stir all of that together. The mixture should be dry and sandy at this stage.
Set one cup of the mixture aside to be sprinkled on later as the oatmeal crumble topping, and then transfer the rest to a greased 8×8-inch baking pan. Pack the mixture into the pan with your hands or a spatula to form a crust layer.
Once the crumble topping and crust have been made, move on to the mango filling. In the same bowl you made the topping in, add diced mango, cornstarch, lemon juice, and sugar. Toss to combine, then spread the mango mixture over the crust.
Sprinkle the reserved crumble topping over the mango layer before baking. Bake the bars until the edges are set and the oatmeal crumble topping is just turning golden.
What Kind Of Mango To Use
There are actually dozens and dozens of different types of mangos and are similar to apples in that regard. So many varieties exist even though you may not see them commonly in your grocery store.
I used fresh ataúlfo mango which is easy to find in Puerto Vallarta, Mexico where I spend a lot of time, and in more tropical climates. I love these mangos because they are naturally quite sweet, not stringy, and have a great texture similar to a ripe peach.
However, the fresh mangos that we commonly see in the United States are called Tommy Atkins mangos and they are just fine too. These are also the species of mango that tend be be what’s in frozen bags of mangos, hello Trader Joe’s.
Make sure your mangos are ripe, sweet, juicy, and have some give to them when you squeeze them. If they are rock hard, wait a few more days. Similar to checking an avocado, peach, or nectarine – if it’s rock hard or green, wait a few days.
Although fresh is best, frozen mangos are okay. If you use frozen, allow the mango to fully thaw at room temp and discard any excess juice or water that is released. Don’t incorporate that liquid into the recipe or the bars will be really soft, mushy, and may not set up.
Tips for the Best Mango Bars
They are a great make-ahead dessert. You can’t eat these bars straight out of the oven. The mango bars need time to cool and set, at least an hour, but I make them the night before I want them and let them cool uncovered all night. If you try to cut into the bars right away, they’ll fall apart in your hands and will likely scald the roof of your mouth.
These bars freeze incredibly well and will last up to six months if sealed tightly in a freezer bag or freezer-safe container. So go ahead and make a pan or two of these bars when mangos are in season (June and July in the US) and thaw them out when you need a little treat.
Don’t Have Mango? Use Peaches!
If you don’t have mango on hand but do have summer fresh ripe peaches, nectarines, or another stone fruit, feel free to substitute them for the mango in the same quantity.
Crust and Crumble Topping
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make the mixture too dry)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon salt, or to taste
- 2 cups coarsely chopped fresh ripe mango (I used fresh ataúlfo mango; frozen mango may be substituted, thaw fully and drain excess liquid before using)
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons corn starch
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
- Crust and Crumble Topping - In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
- Mango Layer - In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking.
- Evenly distribute mango mixture over the crust.
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 50 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden and the mango filling mixture may be bubbling along the edges. Bars may take longer than 50 to 55 minutes if the mangos are very juicy. Watch your bars, not the clock, when evaluating doneness.
- Place pan on a wire rack and allow bars to cool for at least 1 hour before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.
Amount Per Serving: Calories: 318Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 27mgSodium: 122mgCarbohydrates: 45gFiber: 1gSugar: 30gProtein: 2g
Blueberry Bars with Oatmeal Crumble Topping — These bars are buttery and packed with blueberry flavor! They take just 10 minutes of prep and then go straight into the oven. So easy to make, and a crowd pleaser every time!
Raspberry Bars with Crumble Topping— These easy raspberry bars are made with a delicious oatmeal crumble topping. They require less than 10 minutes of hands-on prep and everyone loves these!
Strawberry Oatmeal Crumble Bars – These buttery bars are bursting with fresh strawberries!! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!!
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