Mango Bars with Oatmeal Crumble Topping – 🥭🧡😍 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!
Table of Contents
This mango crumble bar recipe is an easy, one bowl, no mixer recipe that takes just minutes to make.
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 bars aren’t overly sweet and get lots of their sweetness from the natural flavor of the mangos and the 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 for Mango Bars
This recipe uses ingredients that you probably already have in your fridge and pantry! This is also an egg-free dessert.
To make this easy mango dessert, you’ll need:
- Butter – I recommend using unsalted butter
- All-purpose flour
- Old-fashioned whole-rolled oats
- Granulated sugar
- Light brown sugar
- Salt
- Fresh ripe mangoes
- Lemon juice
- Cornstarch
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Mango Bars with Crumble Topping
The mango crumb bars come together in a flash! I love that the crust and crumble topping use the same dough. It makes throwing together the mango squares at a moment’s notice so simple!
Here’s an overview of how the mango crumble bars are made:
- Make the oatmeal crumble topping. To do so, melt the butter in a large mixing bowl before adding in some flour, oats, two types of sugar, and salt. Whisk all of that together. The mixture should be dry and sandy at this stage.
- Set 1 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 an even layer of crust.
- Make 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 in the baking dish.
- 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 brown. If serving them as a dessert recipe, I love to enjoy them warm topped with vanilla ice cream and a sprinkle of unsweetened coconut or creamy mango puree!
RecipeFAQs
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.
I have never used canned fruit in this recipe, so I can’t say if it’s more juicy than fresh (although I am assuming mushier, but with this recipe, I don’t think that will be a big deal!). So, sure, give it a try and see what happens!
There are actually 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.
If you don’t have fresh mangos 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. I’ve also used this recipe to make Blueberry Oatmeal Crumble Bars and Strawberry Oatmeal Crumble Bars. The base dough and crumble topping works with just about any fruit or berry!
Yes! They are a great make-ahead dessert. You can’t eat these bars straight out of the oven. The mango crumble 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.
Storage Instructions
At room temperature: Seal the bars tightly with plastic wrap. They’ll last up to 1 week on your counter.
In the fridge: Bars will last up to 10 days in the refrigerator.
In the freezer: These bars freeze very well and will last up to six months if sealed tightly in a freezer bag or freezer-safe container. The crumble topping isn’t crispy though but for us, it’s not a big deal. So I go ahead and make an extra batch 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.
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Mango Oatmeal Crumble Bars
Equipment
- 1 (8 inch) Square Pan
- 1 Large, Microwave-Safe Bowl
- 1 Wire Rack
Ingredients
Crust and Crumble Topping
- ½ cup unsalted butter, melted
- 1 cup all-purpose flour
- ¾ 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
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- ½ teaspoon salt, or to taste
Mango Layer
- 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
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons corn starch
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Fruit Crumble Bars Recipes:
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!!
Lemon Strawberry Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!
Gooey Lemon Coconut Bars — If you like traditional lemon bars, you’ll LOVE this EASY recipe for soft, chewy, and oh-so-gooey lemon bars!! Loaded with white chocolate and coconut!!
Blueberry Pie Bars— These pie bars are one of my all-time favorite frozen blueberry recipes! They have the flavors you love in a blueberry pie, but you don’t have to mess around with homemade pie crust.
Soft Pineapple Bars— In need of a tropical pineapple dessert? Look no further than these pineapple bars! There’s an abundance of pineapple chunks in every bite, which are surrounded by a custardy, creamy filling!
Originally posted July 29, 2020 and reposted July 28, 2023 with updated text.
The mango crumble is absolutely delicious. It was a great hit
Thanks for letting me know it was absolutely delicious and a big hit!
Thanks for these😍
You’re so welcome!
I gave these a try, absolutely delicious! I used oat flour instead of AP flour. They were a little on the sweet side for me and my family. Has anyone tried to scale back the sugar to see if it affects the granola part from binding?
I gave these a try, absolutely delicious! I used oat flour instead of AP flour. They were a little on the sweet side for me and my family. Has anyone tried to scale back the sugar to see if it affects the granola part from binding?
Thanks for the 5 star review and I am glad that these were absolutely delicious! You could scale the sugar back by a few tablespoons in both the filling and crust portions.
However, be careful if your mangos are not naturally already pretty sweet because if that’s the case, then IMO you would want all the sugar that the recipe calls for. It just comes down to how sweet your mangos are, and your personal preferences for sweetness.
great
great
I replaced the flour with buckwheat flour, butter with coconut oil and light brown sugar with coconut sugar. They are what I got at home. And it turned out well! The whole family love it!
I replaced the flour with buckwheat flour, butter with coconut oil and light brown sugar with coconut sugar. They are what I got at home. And it turned out well! The whole family love it!
Thanks for the 5 star review and glad your substitutions worked out great and the whole family loved them!
Do you think I could use canned mango? My husband was meant to get canned peaches and the cans looked the same so we ended up with canned mango too, so I was hoping I could use those up in this.
I never have used canned fruit in this recipe. You can try it though and see what happens. I actually have never bought canned mango so can’t say if it’s more juicy than fresh, although I am assuming mushier, but with this recipe, I don’t think that will be a big deal.
Easy and delicious! I used all purpose gluten free flour and frozen mango, thawed in a colander, and the texture and flavor were excellent.
Easy and delicious! I used all purpose gluten free flour and frozen mango, thawed in a colander, and the texture and flavor were excellent.
Thanks for the 5 star review and glad that the frozen mango that you thawed in a colander worked out just fine for this recipe! I only have tried it with fresh so good to know!
I just wanted to leave one more comment for anyone interested in GF recipes. Made these twice using peaches and whole wheat flour and they were great. Also I never used the lemon since I didn’t have it.
Then I decided to grind oatmeal and use that as my flour. I did have to add maybe 2 T more of oatmeal and about 3 T more of flour. I guess the oat flour was a different texture to soak up the butter. Well, they were GREAT!!!! I sent some over to the GF family members. Our daughter in law said they were to die for. Haha!! So good to find a recipe not using almond, coconut, or other high fat flours for GF people.
Thanks for all your hard work !!
I just wanted to leave one more comment for anyone interested in GF recipes. Made these twice using peaches and whole wheat flour and they were great. Also I never used the lemon since I didn’t have it.
Then I decided to grind oatmeal and use that as my flour. I did have to add maybe 2 T more of oatmeal and about 3 T more of flour. I guess the oat flour was a different texture to soak up the butter. Well, they were GREAT!!!! I sent some over to the GF family members. Our daughter in law said they were to die for. Haha!! So good to find a recipe not using almond, coconut, or other high fat flours for GF people.
Thanks for all your hard work !!
Thanks for the 5 star review and thanks for sharing the ways you’ve made it and how you’ve been able to make it GF as well!
These were delicious! I did use hard white whole wheat that I grind myself. My husband loved them. Even after not having the lemon juice they were great.
That’s great to hear that even without lemon juice and with your hand ground flour they came out great!
OOPS!!!! I have them in the oven now. We will see what happens. HA!!
I need to make these while I have tons of peaches. I don’t have any lemons for the juice.
I made your crisp using all peaches and everyone loved it.
The lemon is actually necessary for more than just flavoring. It helps the fruit layer set up because of the pectin in it so I recommend keeping it in. But feel free to use peaches rather than mango!