Bright, tangy and irresistibly sweet, these mango lemon bars are the perfect treat to welcome warmer days. Made with just 8 simple ingredients, they’re completely vegan and bursting with tropical flavour, thanks to juicy mango puree and zesty lemon.
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🍋 Why You Will Love This Recipe
- Sweet, tart and tropical in every bite
- Just 8 simple ingredients, no fuss
- 100% vegan — no eggs, no dairy
- Ideal for using up fresh mango
- A guaranteed hit at potlucks and picnics
💡 Expert Tips
- Use non-dairy milk: Using a neutral-flavoured non-dairy milk like almond or oat milk ensures the mango and lemon flavours shine through.
- Cooling time is important: Allowing the bars to cool and then refrigerating them is crucial for the curd to firm up and achieve the desired texture. Make sure to keep the pan in the fridge for at least 4 hours before slicing the bars.
🥣 Ingredients and Substitutions
- Flour – All-purpose flour is the go-to here, providing just the right structure for the shortbread crust.
- Sugar – Granulated sugar gives that classic sweetness, but you can also swap in coconut sugar for a more natural, less refined option with a subtle caramel note.
- Vegan butter – Adds richness and helps create that perfect crumbly texture of the shortbread crust. Margarine or solid coconut oil also work well. If you’re not strictly vegan, regular butter is an option too.
- Salt – Just a pinch in the crust helps balance and enhance all the sweet and tangy flavours.
- Cornstarch – This is key to thickening the mango-lemon curd without eggs. You can also try arrowroot powder or tapioca starch for similar results.
- Plant-based milk – A neutral plant-based milk like almond or oat works best so it doesn’t overpower the bright fruit flavours.
- Lemon – Freshly squeezed lemon juice brings vibrant acidity and balances the sweetness of the mango.
- Mango – Use fresh mangoes when in season, or go for frozen mango chunks for a convenient, year-round option. Just make sure to puree until smooth!
Find the complete recipe with measurements below.
🗒️ Step-by-Step Instructions
Step 1: In a large bowl, mix the flour, sugar and salt. Add the vegan butter and blend until the mixture resembles wet sand.
Step 2: Press the mixture evenly into the bottom of a lined 9″x9″ baking pan. Bake for about 20 minutes, or until the edges are golden brown.
Step 3: In a saucepan, whisk together the sugar, cornstarch and flour until well combined. Gradually add the lemon juice, mango puree, and non-dairy milk, whisking continuously to prevent lumps.
Step 4: Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. Once thick and glossy, remove from heat.
Step 5: Pour the curd over the pre-baked crust, spreading it evenly. Return the pan to the oven and bake for an additional 25–30 minutes.
Step 6: Allow the bars to cool completely in the pan, then refrigerate for at least 4 hours or overnight to firm up. Once set, cut into squares and serve.
🧊 Storage Tips
To keep your vegan mango lemon bars tasting their best, proper storage is key!
Refrigerate
Once the bars are fully cooled and set, store them in an airtight container in the fridge. They’ll stay fresh for up to 5 days. For the best texture and flavour, let them sit at room temperature for 5–10 minutes before serving. This softens the curd slightly and brings out the tropical citrus notes.
Freeze for Later
These bars also freeze beautifully! Simply slice and place them in a single layer on a baking sheet to pre-freeze. Then, transfer them to a freezer-safe container or bag, separating layers with parchment paper. They’ll keep well for up to 2 months. When you’re ready to enjoy, thaw in the fridge overnight or let them sit at room temp for about 30–60 minutes.
💬 Mango Lemon Bars FAQs
This recipe is designed for a standard 9″ x 9″ baking pan, which makes it easy to customise your portion sizes. You can slice the bars into 9 generous squares (perfect for dessert-sized servings) or 16 smaller squares (ideal for bite-sized treats or sharing at gatherings).
These bars need to be refrigerated. You can store them an airtight container in the refrigerator for up to 5 days. For best results, let the bars come to room temp for 5–10 minutes before serving.
Yes! Once fully cooled and set, slice the bars and place them in a single layer on a baking sheet to pre-freeze (about 1–2 hours). Then transfer to an airtight container or freezer-safe bag with parchment between layers. You can store them in the freezer for up to 2 months.
For best results, I recommend sticking with a 9″ x 9″ square baking pan as specified in the recipe. Using a larger or smaller pan will change the height and texture of the bars, and you’ll likely need to adjust the baking time as well. This could affect how well the curd sets and may lead to inconsistent results.
Similar Recipes to Try
Looking for other recipes like this? Try these strawberry crumble bars.
Mango Lemon Bars
Ingredients
Shortbread Base
- 1 ½ cup (185 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- Pinch of salt
- ½ cup (110 g) vegan butter or margarine
Mango Lemon Filling
- 1 ½ cup (300 g) granulated sugar
- ½ cup (65 g) cornstarch
- 2 tablespoons all-purpose flour
- Juice of 2 lemons
- 2 ripe mangoes, pureed or about 1 ½ cup frozen mango
- ½ cup (120 ml) unsweetened non-dairy milk
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the flour, sugar and salt.
- Add the vegan butter and mix until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a lined 9″x9″ baking pan.
- Bake for about 20 minutes, or until the edges are golden brown.
- Remove from the oven and let it cool slightly.
- While the shortbread is baking, prepare the filling. In a saucepan, whisk together the sugar, cornstarch and flour until well combined.
- Gradually add the lemon juice, mango puree and non-dairy milk, whisking continuously to prevent lumps.
- Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil (about 5–10 minutes). Once thick and glossy, remove from heat.
- Pour the curd over the pre-baked crust, spreading it evenly.
- Return the pan to the oven and bake for an additional 25–30 minutes, or until the filling is set with a slight wobble in the centre.
- Allow the bars to cool completely in the pan, then refrigerate for at least 4 hours or overnight to firm up.
- Once set, cut into squares and serve.
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