A tropical spin on a classic lemon bar. These passion fruit mango bars feature a sweet and tangy curd filling atop a delectable shortbread crust.
I'm a huge fan of a classic lemon bar, but I'm an even bigger fan of the combination of passion fruit and mango. These passion fruit and mango bars have a slightly more complex flavor profile than lemon bars while remaining simple and absolutely delicious.
I enjoyed trying a few different flavor combinations while developing this recipe (mango raspberry was another contender...delicious, but not tangy enough for my taste) and believe passion fruit and mango is the way to go! Passion fruit may not be the easiest ingredient to find, but I've had the best luck finding it in frozen chunks at Whole Foods. I promise its worth the hunt!
Feel free to scroll down for some more details or just jump right in for the recipe. If you enjoy it, I'd love to hear in the comments below! Happy baking!
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Ingredients:
- All Purpose Flour
- Unsalted Butter - I prefer to bake with unsalted butter to control the amount of salt in my recipes. Feel free to use salted butter if that's all you have, but make sure to reduce the amount of extra salt you add later on in the recipe.
- Granulated Sugar
- Salt -In this recipe (and most of my recipes) I use Diamond Crystal Kosher Salt. Normal table salt is MUCH saltier salt, so please adjust the salt in the recipe if that is all you have.
- Vanilla Extract
- Eggs - 4 large eggs at room temperature
- Lemon Juice - Just a tiny bit for this recipe. Fresh or bottled will work!
- Mango Puree - Use fresh or frozen (just heat up to room temp) mangos and blend them up until they make a smooth puree.
- Passion Fruit Puree - Fresh or frozen blended into a room temperature puree. If using fresh, remove the seeds before blending. I use frozen passion fruit as its easier to find and usually cheaper.
- Powdered Sugar - Just a bit to sprinkle on top before serving.
Tools and Supplies
Although passion fruit is available year-round, it can be tough to find at some grocery stores. I usually buy the Pitaya Foods frozen passion fruit from Whole Foods. Frozen is generally easier and cheaper and will work great for this recipe.
Store these passion fruit mango bars sealed in an airtight container in the fridge for up to 3 days.
Yes! Let them cool completely then store them in an airtight container in the freezer for up to 3 months. To defrost, place them in the fridge overnight or enjoy them frozen!
Weight vs. volume measurements
Although most Americans are accustomed to baking with volume measurements, I prefer to use weight measurements for more consistent results and to use fewer dishes. Depending on how ingredients are packed and leveled into a measuring cup, the actual amount of the ingredient can drastically differ and affect the recipe outcome. I develop my recipes using weight, but have tried to convert most to the closest volume measurements for those of you without a scale. You can find a kitchen scale for cheap at most grocery stores or online. I love this one!
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Passion Fruit Mango Bars
A tropical spin on a classic lemon bar. These passion fruit mango bars feature a sweet and tangy curd filling atop a delectable shortbread crust.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 16 Bars 1x
- Category: Bars
- Method: Bake
- Cuisine: American
Ingredients
Crust:
- 270g all purpose flour
- ½ teaspoon kosher salt
- 80g granulated sugar
- 12 tablespoons (1.5 sticks) unsalted butter, melted
- 1½ teaspoons vanilla extract
Filling:
- 130g mango puree, room temp
- 130g passion fruit puree, room temp
- 1 tablespoon lemon juice
- 270g granulated sugar
- 4 large eggs, room temp
- 36g all purpose flour
- Pinch of salt
Instructions
- Preheat oven to 325°F and line an 8x8in metal pan with parchment paper.
- Make the crust: In a large bowl, whisk together the flour, salt, and sugar until homogeneous.
- Add in the melted butter and vanilla and mix until combined (can be done by hand with a spatula or in mixer with the paddle attachment).
- Press the dough into the bottom of the lined pan until smooth and even.
- Bake at 325°F for 15-20 minutes or until golden brown.
- Make the filling: Add the room temperature mango and passion fruit puree and lemon juice to a large bowl and mix until combined.
- Add the sugar and mix for about 30 seconds then add the eggs and mix until combined.
- Sift in the flour and a pinch of salt and whisk until homogenous.
- Poke shallow holes in the prepared shortcrust with a fork and then pour the filling overtop.
- Transfer the pan to the oven and bake about 18-25 minutes until the center no longer jiggles when the pan is jostled.
- Let the pan cool completely before covering and transferring to the fridge. Let the bars set in the fridge for 2 hours before serving.
- Immediately before serving, dust the tops of the bars with powdered sugar and slice them into squares.
Notes
- Storing: Good for 3 days in an airtight container in the fridge or up to 3 months in the freezer.
One response to “Passion Fruit Mango Bars”
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Soo delicious! The recipe was easy to follow and the frozen passion fruit worked perfectly to make the puree.
About Kaylee Hagen
Hi, I'm Kaylee! I'm the recipe developer, writer, and photographer for all things Honey, I Baked a Cake! Formerly a professional musical theatre performer in New York City, I now put my creativity into baking decadent treats to share with friends, family, and you.
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