Mango Bars
25 min
1 hr 15 min



2 cups all-purpose flour

3/4 cup sugar

1/4 teaspoon salt

3/4 cup Land O Lakes® Butter


2 medium (2 cups) fresh mangoes,  cut into 1/2-inch cubes

1 cup peach preserves, warmed

1/2 cup slivered almonds, toasted, finely chopped


1 cup powdered sugar

2 teaspoons freshly grated lemon zest

1/2 teaspoon vanilla

1 to 2 tablespoons Land O Lakes® Fat Free Half & Half


 *Substitute 1 (24-ounce) jar refrigerated mango in light syrup, drained.

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine flour, sugar, and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; set aside.

  3. STEP 3

    Press remaining crumb mixture onto bottom of ungreased 13x9-inch baking pan. Bake 16-18 minutes or until edges are lightly browned. Remove from oven.

  4. STEP 4

    Top hot, partially baked crust with mango and preserves. Combine reserved crumb mixture and almonds; sprinkle over preserves. Bake 21-23 minutes or until crumbs are golden. Cool completely.

  5. STEP 5

    Combine powdered sugar, lemon zest, and vanilla in bowl. Stir in enough half & half for desired drizzling consistency. Drizzle over cooled bars.

Tip #1

- To toast nuts, spread evenly in shallow baking pan. Bake at 350°F, stirring once, 5-7 minutes or until light areas of nuts begins to brown.

Tip #2

- Fully ripe mangoes should be green/yellow to red in color, smell fruity and feel fairly firm when gently pressed. Avoid any that are very soft or bruised. If the mangoes at your grocery store are not yet ripe, place them in a paper bag and let them ripen at room temperature for a day or two.


5Fat (mg)
10Cholesterol (mg)
50Sodium (mg)
21Carbohydrates (g)
1Dietary Fiber
1Protein (g)


Explore reviews from
our online community

  April 28, 2015

Loved this! I made it healthier by subbing some olive oil in for some of the butter. Used white/wheat flour for the flour.

— says Jen
  April 14, 2013

Good texture: nice crunchy crust and topping, but they had little mango--or even peach, or any fruit--flavor at all. I used beautiful, ripe yellow (aka: champagne) mangoes which are sweet and delicious eaten fresh, but they were totally wasted in this recipe. If I did make this again I'd just use a jam or preserves such as raspberry or strawberry and forget the fresh fruit altogether. But since the Old World Jam Bars from this site that use jam are utterly fabulous, it's extremely unlikely that I'll make this again. I'm an accomplished cook and was severely disappointed in these. Cannot recommend.

— says Sandy
  August 17, 2011

This is one amazing recipe. I added a little fresh nutmeg to the crumb mixture. I did not have enough jam so added some kumquat ginger to make a cup. Did not sliver the almonds but chopped them. added lemon juice to icing instead of vanilla and only made half of the required icing. ROCKING BTS.

— says pj
  June 12, 2011

Great taste.

— says cakewitch
  June 19, 2009

these were delicious. I didn't have quite enough mango so I used 1/2 peach and mango. I served them to my ladies church group and they all wanted the recipe.

— says mary
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