Delicious Eggless Mango Bars
If you're looking for a delicious and easy-to-make dessert that doesn't use any eggs, you'll love this mango bar recipe! Bursting with the sweet and tangy flavors of fresh mango, these bars are perfect for summer picnics, potlucks, or just a tasty treat to enjoy with your family and friends. With a crispy and buttery crust and a creamy mango filling, these bars are sure to satisfy your sweet tooth. Best of all, they're super simple to whip up and require just a few basic ingredients that you probably already have in your pantry. So, let's get started and make some yummy eggless mango bars!
Happy Baking!
Servings: 12-16 squares
Prep Time: 30 minutes
Baking Time: 1 hour
Chilling Time: 2-3 hours
Total time: 4-5 hours
Ingredients:
For the crust:
250g unsalted butter (softened)
250g All-purpose flour (sifted)
68g Icing/Confectioners sugar
Zest of 1 lime- optional
1 tsp vanilla essence
For the mango lime topping:
90g (1/2cup +1 tbsp ) cornstarch
1/4 tsp black salt
1 cups castor sugar (225g)
350g mango puree
1 tbsp lemon juice
For garnishing:
1/4-1/2 cup icing/confectioners sugar
Directions:
For the crust:
Preheat the oven to 325F.
Beat the butter with an electric/stand whisker. Cream it together with icing sugar, and vanilla.
Be sure to scrape the edges of the bowl in between.
When it becomes light and fluffy add in the flour and mix it in.
Prepare a tray by greasing it and placing a greased parchment sheet on it.
Spread the mixture on the tray including the sides about 1-1.5 high using a spatula. You can even use the back of a spoon/hand to smoothen it out. I used a 9*13 tray.
Bake at 325F for about 20-25 mins till golden brown and cooked through.
For the mango lime topping:
Prepare the topping when the base is baking. DO NOT OVERMIX THE TOPPING- Otherwise, it will have a coarse-textured foam on top when baked.
In a wide bowl whisk the cornstarch and black salt. Add castor sugar and mango puree, lemon juice. Mix till just combined. Do not over-mix.
As soon as the base is baked, pour the topping on. Immediately put it back in the oven at 325F for 20-25 mins till the filling is just firm and set.
Loosen the dessert from the tray by running a knife around the tray after it has cooled.
Let it chill in the fridge for 2-3 hours.
Cut it into squares or bars as you wish. I trimmed the edges.
Dust with confectioners sugar using a sieve over the bars to give it a finished look.
These store well in an air-tight container in the fridge for a few days or in the freezer for 1-2 months.
Notes/Tips:
Do not over-mix the topping mixture. Just mix till combined.
Ensure the tray and parchment is well greased.
Bake the base till done, you can check by inserting a toothpick to ensure that.
Prepare the topping when the base is in the oven so you can pour it on and put it in the oven immediately.
I used alphonso mango puree
Transfer it onto a chopping board along with the parchment and then cut it. This helps take it out without the base sticking to the parchment.
Dusting with confectioners sugar gives the squares a beautiful finish and covers the top skin formed.
