Mango Bars with Lime Glaze

By Patricia Walker

Published: December 30, 2025

Updated: December 30, 2025

Say hello to Mango Bars with Lime Glaze – a summery treat that’s perfect for eating with your hands! A jammy layer of fresh mango sits between a coconut-oat biscuit base and a crumbly topping, finished off with a zesty lime glaze. The mango layer steals the show – juicy, generous, and absolutely bursting with flavor.

I like to think of these bars as my annual mango creation (though looking back, “annual” may be a stretch…). There were Mango Muffins in 2023 and Yum Cha Mango Pancakes in 2022, and before that, a Prawn, Avocado & Mango Salad in 2019. Let’s blame the gap on the pandemic and officially get back on track: 2025 is the year of MANGO BARS!!! ☀️☀️

Mango + Coconut + Lime = Summer Perfection

This combination is classic, and here it’s served as bars that are easy to grab and eat. The coconut appears in both the base and crumbly topping. The mango layer is perfectly jammy, not watery, not gluey, just pure mango goodness.

And because I can never resist lime, I finished these off with a lime glaze. Trust me, it’s the perfect balance of tangy and sweet.

Warning: If you try to eat one bite at a time, it might get a little messy—but hey, that’s part of the fun!

Ingredients for Mango Bars

Mango Filling

Mangoes: 2 large, ripe mangoes. Sweet and juicy is ideal.
Canned Mango: Can be used if needed, drained and cut into ¼” (6mm) cubes. Unsweetened juice is best.
Cornflour / Cornstarch: 1½ teaspoons, helps thicken the juices into a syrup, not gluey.
Sugar: 2 tablespoons – yes, I know mangoes are sweet, but this helps the juices form a thick layer rather than soaking the base.

Coconut Base & Crumb

Flour: Regular all-purpose flour, self-raising not recommended.
Desiccated Coconut: Unsweetened, finely shredded (not flakes).
Oats: Rolled oats for texture, not quick oats.
Butter: Melted, unsalted.
Sugar: ½ cup (100g) white sugar for a light color; brown sugar works too.
Egg: 1 large, binds the mixture.
Salt: A pinch, standard baking practice.

How to Make Mango Bars

1. Prep the Mango

Cheeks first: Cut the cheeks from the mango, avoiding the seed.
Scoop: Use a spoon or scooper to remove flesh in large pieces.
Slice: 3–4 mm / just under ¼” thick. Too thin = breakage; too thick = slippery to cut.
Measure: 2½ cups (400g) of slices. Set aside, don’t mix with sugar yet.

2. Base & Crumb (Same Mixture)

Mix: Melt butter, add sugar, then egg. Combine with flour, oats, coconut, salt until fully mixed.
Press: 1¾ cups for the base, pressed evenly into the pan. Remaining mixture is for topping.

3. Mango Layer

Toss with sugar & cornflour: Gently mix to coat slices evenly.
Spread on base: Evenly distribute mango.

4. Crumbly Topping

Crumble the remaining mixture over mango.
Larger crumbles = crunchy patches and mango exposure; smaller crumbles = easier to cut.

5. Bake

Oven: 180°C / 350°F (160°C fan).
Time: 30 minutes until golden on top.
Cool: 2 hours on the counter (or 30 minutes on counter + 30 minutes in fridge to speed up).

6. Lime Glaze

Mix: Icing sugar, lime zest, lime juice, vanilla. Whisk until smooth.
Consistency: Honey-like, not too thin. Add liquid ¼ tsp at a time if needed.
Drizzle: Randomly across bars. Let set 10 minutes before cutting into 12 squares (or 9 for greedy eaters!).

Note: The lime glaze is highly recommended—it balances the mango and coconut perfectly.

Embrace the Mess

These bars are juicy, jammy, and slightly messy. Best strategy: big bites or embrace the mess. Both are delightful.

Enjoy! These Mango Bars with Lime Glaze are fruity, summery, and fun to eat. Perfect for picnics, summer parties, or any time you need a tropical treat.