Best 5 Mango Squares Recipes

MANGO SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x9 inch baking pan with wax paper.
• In a medium saucepan over low heat, place the mango with enough water to cover. Cook 15 minutes, or until soft. Remove from heat, drain, and set aside.
• In a large bowl, mix 1 cup flour and 1/4 cup confectioners' sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
• Bake crust 10 minutes in the preheated oven, until lightly browned.
• In a medium bowl, thoroughly blend mango, brown sugar, 1/3 cup flour, eggs, mixed nuts, baking powder, lemon extract, and salt. Transfer to the prepared crust.
• Cover, and bake 20 minutes in the preheated oven until filling is set. Cool slightly before dusting with remaining confectioners' sugar. Cut into squares to serve.

MANGO SQUARES BY LOIS HIRANAGA

Steps:

• Cut in butter and flour with pastry cutter. Or in food Processor.
• Prepare dough by first blending flour and sugar.
• Add chopped frozen butter in increments. Pulse until "sandy" texture.
• Divide dough in half for crumble top crust and half for bottom crust. Pat bottom crust down lightly in 9"x13" pan.
• Mix filling ingredients together and evenly distribute on bottom crust.
• Sprinkle with cinnamon as desired.
• Sprinkle remaining dough on top for crumble top crust.
• Bake at 350 degrees until golden brown - approximately 1 hour.

TOASTED COCONUT MANGO BARS

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
• In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
• For the filling: Blend the mango with 2 tablespoons water in a blender.
• Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
• Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
• For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

MANGO BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, butter, and confectioners' sugar in a bowl. Stir in macadamia nuts. Press half of the mixture into a 1/2-inch-thick layer on the bottom of the prepared pan to make the crust.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.
• Stir mangoes, white sugar, 1/3 cup water, and lemon juice together in a saucepan. Cook over medium heat until mangoes reduce by 1/3, 7 to 10 minutes.
• Combine cornstarch and 3 tablespoons water in a small bowl. Pour into the mango mixture; cook until thickened, 5 to 7 minutes. Cool briefly and pour over the crust. Sprinkle the remaining flour mixture on top.
• Continue baking until lightly browned, 20 to 25 minutes. Cool until set, about 15 minutes. Cut into bars.

MANGO GETAWAY BARS

Steps:

• Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut. , Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.