Mango Getaway Bars Recipe

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Mango Getaway Bars Recipe
Mango Getaway Bars Recipe photo by Taste of Home
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Mango Getaway Bars Recipe

Read Reviews
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Publisher Photo
“I’ve always enjoyed the flavor of mango, so I created this recipe to feature the sweet tropical fruit.” —Patricia Harmon, Baden, Pennsylvania
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

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

Nutritional Facts

1 each: 139 calories, 8g fat (4g saturated fat), 37mg cholesterol, 91mg sodium, 16g carbohydrate (9g sugars, 1g fiber), 2g protein.

  • 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 large eggs
  • 1 teaspoon grated lemon peel
  • 1 cup flaked coconut
  1. 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.
  2. 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.
  3. 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.
Originally published as Mango Getaway Bars in Taste of Home April/May 2011, p36

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Reviews forMango Getaway Bars

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georgieporgiepuddingandpie User ID: 3051816 116747
Reviewed Jun. 14, 2012

"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."

MY REVIEW
Ruusu User ID: 6606324 194737
Reviewed Mar. 21, 2012

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

MY REVIEW
dongreenfield User ID: 4224731 184312
Reviewed Jun. 9, 2011

"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!"

MY REVIEW
mom_of_boys_81 User ID: 2990682 194736
Reviewed Apr. 5, 2011

"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."

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