There’s something uplifting about the vibrant colors and flavors of ripe mangoes, especially when they’re swirled together with a rich raspberry jam. Picture this: a warm afternoon, sunlight spilling through the kitchen window, and the tantalizing scent of fruits dancing in the air. This is not just dessert; it’s a journey through blissful layers that take you from tangy to sweet with every bite.
These Raspberry Mango Bars bring together the lusciousness of mango curd and the delightful tartness of raspberry, creating the perfect balance that will have your taste buds singing. Whether you’re hosting a gathering or just treating yourself after a long day, these bars are simple to make yet impressively chic. Trust me, they’ll quickly become a favorite!
Let’s dive into the easy steps to create these exquisite bars that are as visually stunning as they are delicious. Ready your apron—it’s time to elevate your homemade dessert game!
Why are these Raspberry Mango Bars a Must-Try?
Uplifting flavors: The sweet, tropical mango curd beautifully contrasts with the zesty raspberry jam.
Impressive presentation: These bars are vibrant and visually stunning, making them perfect for gatherings.
Quick to prepare: With just 40 minutes of prep, you’ll have a delicious dessert ready in no time!
Versatile delight: Serve them at any occasion, from casual family dinners to festive celebrations.
Crowd-pleasing treat: Their delightful blend of tastes will leave everyone asking for more.
Elevate your dessert repertoire with these Raspberry Mango Bars—your friends and family will be grateful you did!
Raspberry Mango Bars Ingredients
For the Crust
- All-purpose flour – 1¾ cups – This forms the base for your tangy mango bars, giving them structure.
- Powdered sugar – 7 tablespoons – Adds a touch of sweetness and helps create a tender crust.
- Salt – ¼ teaspoon – Enhances the flavors in the crust.
- Cold butter – 10 tablespoons, cut into pieces – Keeps the crust flaky and rich.
- Egg yolk – 1 – Provides moisture and richness to the crust.
- Heavy cream – 2 teaspoons – Ensures a tender texture in the crust.
- Vanilla extract – 1 teaspoon – Adds warmth and depth of flavor to the crust.
For the Mango Curd
- Unflavored gelatin powder – 2½ teaspoons – Helps set the mango curd, giving it the perfect consistency.
- Cold water – ¼ cup – Used to bloom the gelatin for optimal texture.
- Softened butter – 12 tablespoons – Adds creaminess and richness to the mango curd.
- Granulated sugar – 1½ cups – Balances the tart flavor of the lemon juice and complements the sweetness of the mango.
- Egg yolks – 10 – These provide a luscious texture and help in thickening the curd.
- Mango puree – 1 cup – The star ingredient creating the vibrant flavor in these Raspberry Mango Bars.
- Salt – ¼ teaspoon – Enhances the overall taste of the mango curd.
- Fresh lemon juice – 2 tablespoons – Brings a refreshing tang that brightens the dessert.
For the Topping
- Raspberry jam – ½ cup – Swirled on top for a beautiful marbled effect and a burst of tart flavor.
Get ready to tantalize your taste buds with these delightful Raspberry Mango Bars!
How to Make Raspberry Mango Bars
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Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving a 2-inch overhang for easy removal later. Set it aside for now.
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Pulse together the flour, powdered sugar, and salt in a food processor until well combined. This will create the base of your delicious dessert.
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Add the cold butter pieces and process until the mixture resembles fine sand, ensuring a flaky crust.
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Whisk the egg yolk, heavy cream, and vanilla in a small bowl, then pour this mixture into the food processor. Pulse just until the dough is crumbly.
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Transfer the dough into the prepared baking dish, pressing it evenly into the pan with the flat bottom of a measuring cup until it’s smooth.
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Prick the dough all over with a fork, then place the dish in the freezer for 20–30 minutes to chill and firm up.
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Prepare a piece of foil by lightly spraying one side with nonstick spray, then press it onto the chilled dough. Add pie weights on top to prevent the crust from puffing up.
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Bake for 15 minutes, then carefully remove the foil and pie weights. Continue baking for another 20 minutes or until the crust is lightly golden.
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Cool the baked crust completely while you prepare the luscious mango filling.
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Bloom the gelatin by sprinkling it over ¼ cup of cold water in a shallow dish, letting it sit while you work on the curd.
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Set a fine-mesh strainer over a bowl and keep it close by for later.
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Prepare a double boiler by filling a saucepan with 2 inches of water and bringing it to a gentle simmer over medium-low heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
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Beat the softened butter and granulated sugar in the top bowl using an electric mixer for about 30 seconds until creamy and well combined.
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Mix in the egg yolks, then add the mango purée, salt, and lemon juice. Beat until everything is beautifully combined and smooth.
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Stir the mixture continuously over the simmering water for 15–25 minutes, until it thickens enough to coat the back of a spoon, leaving a line when wiped with a finger.
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Microwave the bloomed gelatin for 8–12 seconds until it becomes syrupy, then stir it into the thickened mango curd until fully combined.
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Pour the mango curd through the mesh strainer into a clean bowl, discarding any solids. Spread the smooth curd evenly over the cooled crust.
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Warm the raspberry jam slightly in the microwave, drop small spoonfuls over the mango curd, and use a knife tip to create a lovely marbled pattern.
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Refrigerate the bars for 4 to 6 hours or overnight until fully set, allowing the flavors to develop.
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Slice into bars: run a warm knife around the edges of the dish, lift the dessert out using the parchment paper overhang, and slice into perfectly portioned bars.
Optional: Garnish with fresh mint leaves for a lovely touch.
Exact quantities are listed in the recipe card below.
What to Serve with Raspberry Mango Bars?
These delightful mango bars are a symphony of tropical flavors and bright colors, perfect for any occasion.
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Chilled Coconut Water: A refreshing drink that complements the sweetness of the mango while keeping you hydrated on warm days.
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Minted Iced Tea: The subtle mint notes elevate the fruity flavors in the bars, making for a refreshing pairing.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy texture that balances the tanginess of the raspberry jam.
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Fruit Salad: A medley of fresh fruits like kiwi, pineapple, and strawberries can bring extra freshness and color to your dessert spread.
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Lemon Sorbet: The citrusy tang of sorbet enhances the tropical vibe of the mango bars, offering a cool and zesty contrast.
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Pistachio Crumble: Crunchy pistachios sprinkled on top give a delightful nutty flavor, enhancing the overall texture and taste experience.
Serving your Raspberry Mango Bars with these flavors will create a perfectly balanced dessert table everyone will love!
Tips for the Best Raspberry Mango Bars
Butter Temperature Matters: Make sure your butter is cold when preparing the crust. This ensures a flaky texture that holds its shape beautifully.
Don’t Skip Chilling: Freezing the crust before baking helps prevent it from puffing up. Take this extra step for perfect results!
Double Boiler Technique: Use a gentle hand while stirring the mango curd over simmering water. This prevents the eggs from scrambling and ensures a creamy texture.
Strain for Smoothness: Always strain the mango curd after cooking to remove any solids, ensuring a silky finish in your Raspberry Mango Bars.
Perfect Swirl: When adding the raspberry jam, be gentle while swirling to avoid losing the beautiful marbled effect. Enjoy the visual as much as the taste!
By following these tips, your Raspberry Mango Bars will be an absolute showstopper!
How to Store and Freeze Raspberry Mango Bars
Room Temperature: Keep the Raspberry Mango Bars at room temperature for up to 2 days, covered with foil or a cake dome to preserve freshness.
Fridge: Store leftovers in the fridge for up to 5 days, ensuring they’re in an airtight container to maintain their delicious flavors.
Freezer: For longer storage, freeze the bars individually wrapped in plastic wrap and then in a freezer-safe bag for up to 2 months.
Reheating: When ready to enjoy, thaw in the fridge overnight and serve chilled or at room temperature for the best taste experience.
Raspberry Mango Bars Variations
Feel free to explore these delightful twists and substitutions to make the Raspberry Mango Bars truly your own!
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Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour for a delicious alternative that everyone can enjoy.
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Vegan: Replace butter with coconut oil or vegan butter, and substitute the egg yolks with silken tofu for a plant-based option.
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Extra Zest: Add lime or orange zest to the mango curd for a citrusy kick that brightens each bite and enhances the tropical flavor.
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Flavor Infusion: Infuse the butter with herbs, like basil or mint, before mixing it into the curd. You’ll love the unexpected freshness!
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Spiced Up: Mix in a pinch of ground ginger or cinnamon to the mango curd for a warm, aromatic twist that beautifully complements the fruit.
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Berry Variety: Swap raspberry jam with a mix of your favorite fruits like strawberry or blueberry jam for a colorful and flavorful variation.
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Chocolate Drizzle: Drizzle melted dark chocolate over the finished bars for a decadent contrast to the lightness of the mango and raspberry.
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Nuts & Crunch: Sprinkle chopped pistachios or almonds on top before serving for added texture and an inviting nutty flavor.
Let your creativity shine while making these Raspberry Mango Bars, and watch them become a cherished recipe in your home!
Make Ahead Options
These Raspberry Mango Bars are excellent for meal prep, allowing you to enjoy their wonderful flavors without the last-minute rush! You can prepare the crust and mango curd up to 24 hours in advance; simply keep the crust covered at room temperature and refrigerate the filling in an airtight container to maintain its creamy texture. When you’re ready to finish, pour the mango curd over the cooled crust, swirl in the raspberry jam, and chill for 4 to 6 hours (or overnight) until set. This streamlined approach not only saves you time but ensures your bars taste just as delicious as if made fresh on the day of serving!
Raspberry Mango Bars Recipe FAQs
How do I select the right mangoes for this recipe?
Absolutely! When choosing mangoes, look for those that are slightly soft to the touch but not mushy. A ripe mango should have a fruity aroma and vibrant color. If you see any dark spots all over, it might be past its prime. For the most flavorful puree, opt for fresh, ripe mangoes!
How should I store leftovers?
Very good question! To keep your Raspberry Mango Bars fresh, store them in the fridge for up to 5 days. Just make sure they’re in an airtight container; this will help maintain their delightful flavors and prevent them from drying out. If you’re planning to keep them longer, freezing is a great option!
Can I freeze Raspberry Mango Bars?
Absolutely! These bars freeze beautifully. To do so, slice the bars into portions, then wrap each piece individually in plastic wrap. Place them in a freezer-safe bag or container, and they’ll stay fresh for up to 2 months. When you’re ready to enjoy, simply thaw them in the fridge overnight.
What if my crust puffs up while baking?
Don’t worry; this can happen! If your crust puffs, carefully press it back down with a spoon while it’s warm. However, to avoid this, make sure to chill the crust properly in the freezer for 20–30 minutes before baking, and always use pie weights or dried beans to keep it flat.
Are these bars suitable for people with dietary restrictions?
Of course! If you have a gluten sensitivity, you can substitute all-purpose flour with a gluten-free flour blend and ensure your powdered sugar is free from cross-contamination. For those who are lactose intolerant, I recommend using dairy-free butter for the crust and filling. Just be cautious of any allergies to specific fruits or gelatin when serving!
How long do the flavors develop after making the bars?
The flavors really come together beautifully after chilling! I recommend refrigerating the bars for at least 4 to 6 hours or even overnight for the best taste experience. This allows the mango and raspberry flavors to meld, creating a truly delightful treat.
Let’s get creative and make your kitchen a haven of deliciousness with these Raspberry Mango Bars!
Deliciously Tangy Raspberry Mango Bars You’ll Love
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving a 2-inch overhang for easy removal later.
- Pulse together the flour, powdered sugar, and salt in a food processor until well combined.
- Add the cold butter pieces and process until the mixture resembles fine sand.
- Whisk the egg yolk, heavy cream, and vanilla in a small bowl, then pour this mixture into the food processor.
- Transfer the dough into the prepared baking dish, pressing it evenly into the pan with the flat bottom of a measuring cup.
- Prick the dough all over with a fork, then place the dish in the freezer for 20–30 minutes to chill and firm up.
- Prepare a piece of foil by lightly spraying one side with nonstick spray, then press it onto the chilled dough.
- Bake for 15 minutes, then carefully remove the foil and pie weights. Continue baking for another 20 minutes or until the crust is lightly golden.
- Cool the baked crust completely while you prepare the luscious mango filling.
- Bloom the gelatin by sprinkling it over ¼ cup of cold water in a shallow dish.
- Prepare a double boiler by filling a saucepan with 2 inches of water and bringing it to a gentle simmer over medium-low heat.
- Beat the softened butter and granulated sugar in the top bowl using an electric mixer for about 30 seconds until creamy.
- Mix in the egg yolks, then add the mango purée, salt, and lemon juice.
- Stir the mixture continuously over the simmering water for 15–25 minutes until it thickens enough to coat the back of a spoon.
- Microwave the bloomed gelatin for 8–12 seconds until it becomes syrupy, then stir it into the thickened mango curd.
- Pour the mango curd through the mesh strainer into a clean bowl, spreading it evenly over the cooled crust.
- Warm the raspberry jam slightly in the microwave, drop small spoonfuls over the mango curd, and use a knife tip to create a lovely marbled pattern.
- Refrigerate the bars for 4 to 6 hours or overnight until fully set.
- Run a warm knife around the edges of the dish, lift the dessert out using the parchment paper overhang, and slice into bars.