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Mango Getaway Bars Recipe

Mango Getaway Bars Recipe photo by Taste of Home

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“I’ve always enjoyed the flavor of mango, so I created this recipe to feature the sweet tropical fruit.” —Patricia Harmon, Baden, Pennsylvania

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Mango Getaway Bars Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 36 Servings

25 25 50

Ingredients

1/2 cup macadamia nuts
2-1/4 cups all-purpose flour, divided
1/2 cup confectioners' sugar
1/2 teaspoon salt
1 cup cold butter, cubed
1 medium mango, peeled and chopped
1/2 cup orange marmalade
1/2 cup sugar
4 eggs
1 teaspoon grated lemon peel
1 cup flaked coconut

Directions

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 13-in. x 9-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 peel; process just until combined. Pour over crust. Sprinkle with coconut.
Bake for 23-28 minutes or until golden brown around the edges. Cool on a wire rack. Cut into bars. Refrigerate leftovers. Yield: 3 dozen.

Nutritional Facts 1 bar equals 139 calories, 8 g fat (4 g saturated fat), 37 mg cholesterol, 91 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Mango Getaway Bars in Taste of Home April/May 2011, p36

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Mango Getaway Bars

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Reviewed on Jun. 14, 2012 by georgieporgiepuddingandpie

This is a wonderful recipe. I used a Magic Bullet because I don't have a food processer, and it worked great. The tast of all the ingredients are wonderful and light. I will make this again, but use a larger mango for more mango taste.

Reviewed on Mar. 21, 2012 by Ruusu

This recipe is so easy to make with a processor and tastes delicate and fresh.

Reviewed on Jun. 09, 2011 by dongreenfield

We loved these! The macadamia crust was incredible. The key to the filling is to make sure and select a ripe, delicious, and sweet mango - and probably a larger one the better to ensure more mango taste. I did not include the lemon lest. I will make this again!

Reviewed on Apr. 05, 2011 by mom_of_boys_81

My family was not a fan of this recipe. It seemed to be missing something. It was very bland. I think maybe if you added pineapple it would give that something extra.

However, I thought it did make a good coffee/tea companion.