Mango Bars

Mango Bars, a quick and easy recipe with fresh mango and lime pie filling on a graham cracker and coconut crust. These bars are a cross between a mango pie and cookies. Cut into bars and top with whipped cream and toasted coconut for a tropical dessert idea.

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These delicious Mango Bars have a homemade coconut and graham cracker crust and mango pie filling with pureéd mango and lime. They’re a cross between pie and cookies. These tropical treats are a simple dessert idea for dinner parties.

This recipe came about kind of by accident. We were discussing key lime pie on my Snappy Gourmet Facebook page. I’m generally not much of a key lime pie fan (although it’s growing on me…) so I decided to make something similar at home but with mango.

The bars only have 7 ingredients plus a few more ingredients for garnish if you want. The Mango Bars don’t take long to bake, but they do need to set up in the fridge for at least a few hours or better yet, overnight. Like cheesecake, they need time to chill.

If you’re not much of a coconut fan, you can skip the coconut and just add more graham cracker crumbs or chopped nuts to the crust.

(Full printable recipe card is at bottom of post.)

Mango Bars Ingredients

• Graham cracker crumbs – plain honey graham crackers.
• Coconut – sweetened coconut flakes from the baking aisle.
• Butter – melted.
• Mango – puréed fresh mango (or could use defrosted mango slices).
• Sweetened Condensed Milk
• Egg Yoks – not whole eggs. Save the whites for something else.
• Lime Juice – fresh if you can.
• Toppings (optional) – toasted sweetened coconut, whipped cream, lime slices, and/or mango slices.

How to Make Mango Bars

1. PREHEAT. Preheat oven to 350 degrees F. Spray an 8×8-inch square baking dish with nonstick spray and set aside.
2. MAKE CRUST. Mix together graham cracker crumbs and coconut in medium mixing bowl. Mix in melted butter. Pour into prepared pan and press down with the back of a fork for an even layer to form crust. Bake at 350 degrees F for about 6-8 minutes or until set. Remove from oven.
3. MAKE FILLING. Meanwhile, mix together mango, condensed milk, egg yolks, and lime juice in a medium mixing bowl until well combined. Pour filling over crust and spread with spoon to form equal layer.
4. BAKE. Bake about 6-9 minutes or until set around the edges (center may still appear a little soft). Remove from oven, cool completely, then refrigerate overnight or at least a few hours before serving. Store in refrigerator.

Serving Suggestions

• Top with sweetened whipped cream. Homemade flavored whipped cream with a little lime or coconut would also be great. Or add a little rum extract to the whipped cream.
• Make some homemade toasted coconut for a little crunch on top of the bars.
• Fresh fruit such as chopped or sliced mango or lime slices would be a nice garnish.

Quick Tips for Best Results

• Make sure your mango is ripe and sweet otherwise, the finished bars may be sourer.
• Be sure to refrigerate the bars for at least a few hours or until set. Overnight would be better if you can.
• For clean-cut bars or slices, place the pan in the freezer for a few minutes or refrigerate until very cold.

Mango Bars FAQ

How should I store the Mango Bars?
Store the mango bars covered in the refrigerator.

Can I freeze the Mango Bars?
Yes, they should freeze ok if covered well.

How long will the Mango Bars last?
They should last at least a few days in the fridge or longer in the freezer.

Substitutions?
Instead of coconut, you can use more graham cracker crumbs in the crust, or you could use some chopped nuts. Instead of lime juice, you could use another citrus juice such as lemon or orange.

Can I use low-fat ingredients?
You could probably use low-fat graham crackers and a butter substitute.

What else can I add to this recipe?
A little rum extract would be a fun twist in the filling. The bars don’t have a really strong mango flavor, but more of a subtle mango and lime flavor. So if you’re looking for A LOT of mango flavor, add a little chopped mango on top.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – This would be tough to make vegan without a lot of substitutes.

Vegetarian – These bars are vegetarian.

Low-Carb – You could try a homemade low carb sweetened condensed milk but I haven’t tried so not sure how well it would do. For the crust, you could make a nut crust rather than the graham crackers and sweetened coconut.

Gluten-Free – Try a gluten-free cookie or graham cracker for the regular graham crackers in the crust.

Other Mango Recipes You May Enjoy

• Mango Coconut Margarita (Snappy Gourmet) – A delicious refreshing cocktail with mango and coconut that would go well with these bars.
• Tropical Mango Muffins (Snappy Gourmet) – Gluten-free almond flour muffins with mango.
• Mango Sticky Rice (Oh My Food Recipes) – A popular Thai dessert and this version you can make in your instant pot.
• Mango Coconut Popsicles (Six Hungry Feet) – Delicious homemade popsicles with mango and coconut.

Hope you enjoy this Mango Bars recipe and that they remind you of a tropical island or the Caribbean somewhere. Tell me in the comments what you topped them with!

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You might also like this Mango Pineapple Smoothie! Or these other delicious bars, German Chocolate Pie Bars that are loaded with coconut, chocolate, and pecans.

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5 from 2 votes

Mango Bars

Twist on Key Lime Pie using fresh mango and cut into bars.

Prep Time 20 minutes

Cook Time 17 minutes

Cooling Time 2 hours

Total Time 2 hours 37 minutes

Yield 16 (2-inch) bars

Author Lisa Huff

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup sweetened flaked coconut
• 1/3 cup butter melted

Filling:

• 2/3 cups puréed fresh mango (see notes)
• 14 ounces sweetened condensed milk
• 3 egg yolks
• 1 tablespoon fresh lime juice

Garnish suggestions: (optional):

• Toasted sweetened coconut, whipped cream, lime slices, fresh mango slices

Instructions

• Preheat oven to 350 degrees F. Spray an 8x8-inch square baking dish with nonstick spray and set aside.
• Mix together graham cracker crumbs and coconut in medium mixing bowl. Mix in melted butter. Pour into prepared pan and press down with the back of a fork for an even layer to form crust. Bake at 350 degrees F for about 6-8 minutes or until set. Remove from oven.
• Meanwhile, mix together mango, condensed milk, egg yolks, and lime juice in a medium mixing bowl until well combined. Pour filling over crust and spread with spoon to form equal layer.
• Bake about 6-9 minutes or until set around the edges (center may still appear a little soft). Remove from oven, cool completely, then refrigerate overnight or at least a few hours before serving. Store in the refrigerator.

Notes

SNAPPY TIPS: To make mango purée place fresh ripe mango (about 1-2 mangos) into a food processor and process until puréed. Or you could use defrosted frozen mango slices.

SNAPPY SUBSTITUTIONS: Instead of coconut, substitute additional graham cracker crumbs. Instead of lime juice, substitute other citrus juice such as lemon or orange.

Course: Dessert

Cuisine: American

Keywords: graham cracker crust, homemade mango pie

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This post was originally published in August 2014, but updated in September 2020 with additional information.