Sweet but perfectly tart mango lemon bars with a soft shortbread crust and creamy mango lemon filling. These are vegan, gluten-free, and so delicious.
A classic summer dessert with a spin. These lemon bars are extra tasty thanks to an addition of mango and a soft, buttery shortbread crust.
I have always been a huge fan of lemon desserts, which you could probably tell by the many I have on my site, including:
- Lemon Rhubarb Tartlets
- Gluten-free Lemon Poppyseed Muffins
- Lemon Poppyseed Muffins (not gluten-free)
- Lemon Funfetti Cookies
- Blueberry Lemon Cake
- Lemon Chia Coconut Loaf (my personal favorite)
- Blueberry Lemon Bars
- Lemon Blueberry Scones
- Lemon Blueberry Muffin Cake
These mango lemon bars are also coconut-free. Most vegan lemon bar recipes will call for coconut milk, but this one relies on corn and tapioca starch to create a thick, creamy texture. If you aren’t a fan of coconut or just tired of using it in every vegan recipe…then this one is for you.
The buttery shortbread crust is made possible by using: almond and oat flour, cane sugar, coconut oil, and lemon zest.
The filling includes: lemon juice, mango, cane sugar, corn starch, tapioca starch, and lemon zest.
Could it really get easier than that?
This recipe starts off by preparing the crust. All ingredients are combined in a food processor until a soft dough forms. You should be able to press it between your hands. Press down into a loaf pan in an even layer, then bake for 18-20 minutes. Allow the crust to cool. Meanwhile, prepare the filling.
Add frozen mango to a blender with a few tbsp of water. Pulse until creamy. To a small saucepan, add mango and the rest of the filling ingredients whisking well to dissolve the starch. Bring to a low boil them simmer for 4-5 minutes until thickened and almost gelatinous. Take off the heat then pour over the crust. Smooth over with a spatula in an even layer. Bake for 20 minutes.
Allow to cool until it has reached room temperature. Transfer to the fridge to let set for 1 hour. Dust with powdered sugar then slice into 5 bars. Store in the fridge.
I haven’t tried this recipe with any substitutions, so I can not speak on what the outcome would be if you did swap any ingredients. However, feel free to experiment and let me know how it turns out!
Have fun in the kitchen.
These Mango Lemon Bars are…
- Creamy and buttery
- Perfectly sweet and tart
- Easy and simple
- Gluten-free and vegan
- Oh so delicious
Sweet but perfectly tart mango lemon bars with a soft shortbread crust and creamy mango lemon filling. These are vegan, gluten-free, and so delicious.
- 1 cup almond flour
- ¾ cup oat flour
- 1 tbsp cane sugar
- ½ tsp lemon zest
- ¾ cup softened coconut oil
- ¾ cup lemon juice
- ¾ cup frozen mango
- 1 cup cane sugar
- 2 tsp lemon zest
- ½ cup corn starch
- 1 tbsp tapioca starch
- 2 tbsp powdered sugar optional
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Preheat the oven to 350 degrees. Line a loaf tin with parchment paper.
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Add all crust ingredients into a food processor. Pulse until it comes together and a soft dough form. You should be able to press the dough together with your hands. Press into the bottom of the loaf tin in an even layer. Bake for 18-20 minutes (no more) until edges start to pull away from the sides and are light golden brown. It may look underdone in the center, but don't worry. Allow crust to cool. Meanwhile, prepare the filling.
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Add frozen mango and 3 tbsp of water to a high-powered blender. Blend until thick and creamy (smoothie-like texture). Add mango puree to a small saucepan along with the rest of the filling ingredients. Whisk until smooth and the starches are dissolved. Bring mixture to a low boil, then reduce heat and simmer for 4-5 minutes until thickened and slightly gelatinous.
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Take filling off heat and pour over the crust. Spread with a spatula into a smooth, even layer. Bake for 20 minutes. Let bars cool to room temperature then transfer to the fridge to set for an additional hour. Once bars are set, dust with powdered sugar and slice into 5 portions. Store in fridge for up to 4 days.
