More mango. Yes, I realize I’ve been stuck on this fruit for awhile. Bear with me, it’s in season now and I’m gonna eat all the fresh juicy mangoes I can. In crumb bar form, the mango actually gets to play center-stage showcasing it’s incredible sweetness and tropical fruit flavor. I can vouch that this is the best mango baked good that’s yet to come out of my kitchen. Simple, check! Bake-sale, office lunch, on-the-go snack, and children’s party perfect! This recipe is very versatile and adaptable to the point that nearly any fruit could be used. Play with the seasonings and sugar amounts and types, try a glaze on top, add chopped nuts to the base. This recipe is perfect for kitchen artistry. Have fun!
Mango Crumb Bars
May be used with almost any fruit. Yield: 12-24 bars. I cut mine BIG!
For the Dough:
3 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, cold
1 egg, lightly beaten
For the Filling:
4-5 cups diced mango I used 3 medium mangoes
2 tablespoons lemon juice
½ cup all-purpose flour
½ -1 cup granulated sugar
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.