Mango Bars Food

TOASTED COCONUT MANGO BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
• In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
• For the filling: Blend the mango with 2 tablespoons water in a blender.
• Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
• Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
• For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

MANGO BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, butter, and confectioners' sugar in a bowl. Stir in macadamia nuts. Press half of the mixture into a 1/2-inch-thick layer on the bottom of the prepared pan to make the crust.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.
• Stir mangoes, white sugar, 1/3 cup water, and lemon juice together in a saucepan. Cook over medium heat until mangoes reduce by 1/3, 7 to 10 minutes.
• Combine cornstarch and 3 tablespoons water in a small bowl. Pour into the mango mixture; cook until thickened, 5 to 7 minutes. Cool briefly and pour over the crust. Sprinkle the remaining flour mixture on top.
• Continue baking until lightly browned, 20 to 25 minutes. Cool until set, about 15 minutes. Cut into bars.

MANGO BARS

Steps:

• Preheat oven to 350*.
• Crust:.
• In a bowl, combine 2 c of the flour with 1/2 c sugar. Cut in 1 c of butter. Press into 13x9 pan. Bake for 7-10 minutes or until lightly browned. Set aside to cool.
• Fruit:.
• In a saucepan, combine mangoes with water, lemon juice and 3/4 c sugar. Cook for 10 minutes or until tender over medium heat. Combine cornstarch with 3 tbsp water and then stir into mango mixture. Cook until thickened. Cool slightly and pour over prepared crust.
• Topping:.
• Combine oats, 1/4 c flour and 1/2 c sugar. Cut in remaining 2/3 c butter. Sprinkle over fruit layer.
• Bake for 50 minutes.
• Serve warm like apple crisp or cool and cut into bars.

MANGO AND PINEAPPLE GRANOLA BARS

Steps:

• Preheat oven to 325F and grease and line an 8x8 inch square pan.
• Place oats, chopped fruit and light brown sugar into a large bowl and stir until combined.
• Place the honey, oil and vanilla extract into a jug and lightly beat with a fork.
• Pour liquid measurements into dry and stir until all the oats are coated with the wet mix.
• Tip the granola mix into your lined pan and spread until level, either with the back of a spoon or your hand.
• Place in the oven for 30-35 minutes until golden and slightly firm to the touch.
• Leave to cool in the pan completely.
• Once cool, slice into 9-12 bars. Granola bars will keep in an airtight container, at room temperature, for 4 days.

MANGO SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch baking pan with wax paper.
• In a medium saucepan over low heat, place the mango with enough water to cover. Cook 15 minutes, or until soft. Remove from heat, drain, and set aside.
• In a large bowl, mix 1 cup flour and 1/4 cup confectioners' sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
• Bake crust 10 minutes in the preheated oven, until lightly browned.
• In a medium bowl, thoroughly blend mango, brown sugar, 1/3 cup flour, eggs, mixed nuts, baking powder, lemon extract, and salt. Transfer to the prepared crust.
• Cover, and bake 20 minutes in the preheated oven until filling is set. Cool slightly before dusting with remaining confectioners' sugar. Cut into squares to serve.

MANGO GETAWAY BARS

Steps:

• Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut. , Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.