Step 1: Prepare the Crust
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Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang.
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In a medium bowl, mix melted butter, sugar, flour, and salt until a crumbly dough forms.
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Press mixture evenly into the bottom of the prepared pan.
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Bake for 15–18 minutes, or until lightly golden. Set aside to cool slightly.
Step 2: Make the Mango Layer
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In a medium bowl, whisk together mango puree, sugar, eggs, lemon juice, and cornstarch until smooth.
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Pour the mango filling over the cooled crust.
Step 3: Add the Raspberry Swirl
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In a small saucepan over medium heat, combine raspberries, sugar, and lemon juice. Cook for 3–4 minutes until berries break down and the sauce thickens slightly.
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Press through a fine mesh sieve to remove seeds (optional).
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Drop spoonfuls of the raspberry sauce over the mango filling and swirl gently with a toothpick or knife.
Step 4: Bake & Chill
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Bake at 350°F for 20–22 minutes, or until the center is just set.
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Cool completely at room temp, then refrigerate for at least 1 hour before slicing.
Tips for Success
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Use very smooth mango puree for the creamiest texture.
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Don’t overbake — bars should jiggle slightly in the center when done.
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Chill thoroughly for clean slicing.
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Use parchment with overhang for easy removal from the pan.
Variations
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Add a graham cracker coconut crust for a more tropical base.
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Mix in a little cream cheese to the mango layer for a creamy twist.
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Swap raspberries for passionfruit, blackberries, or strawberries for variation.
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Add shredded coconut on top before baking for texture and flavor.
Storage
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Refrigerate in an airtight container for up to 5 days.
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Freeze individually wrapped bars for up to 2 months. Thaw in fridge before serving.
What to Serve With
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A scoop of vanilla ice cream or mango sorbet
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A tropical fruit salad
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Chilled lemonade or hibiscus iced tea
Nutrition Facts (Approximate per bar)
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Calories: ~210
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Fat: 9 g
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Carbs: 30 g
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Sugar: 20 g
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Protein: 2 g
FAQs
Q: Can I use canned mango pulp?
Yes — just be sure it’s pure mango, not sweetened nectar.
Q: Can I skip the swirl?
You can, but the raspberry swirl adds a tangy contrast to the sweet mango layer that really shines.
Q: Can I make these gluten-free?
Yes — use a 1:1 gluten-free baking flour for the crust.
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Conclusion
These Raspberry Mango Bars are sunshine in dessert form — buttery, fruity, and swirled with tropical flavor. Whether you serve them chilled at a summer party or enjoy one with a cup of tea on a rainy day, they’re guaranteed to brighten your table.
