Mango Oat Bars

In my first post on this blog, I referred to a day a while back when I found myself with four overripe mangos and a hungry crowd needing dessert. These mango oat bars emerged out of that scenario and have become a favourite around here! I used this date bar recipe from Taste of Home as a base, replacing the dates in the middle with a bright, tropical-tasting mango filling. I could see it working with most fruits you might have around– I may try raspberry sometime soon?

Rye Humour -- Mango Oat Bars

You take two mangos just on the edge of acceptability…

Rye Humour -- Mango Oat Bars

Peel and dice them into small chunks…

Rye Humour -- Mango Oat Bars

Toss them into a pan with lime juice and sugar…

Rye Humour -- Mango Oat Bars

And simmer them gently until reduced and beginning to thicken. You’ll then mash or blend the mixture (depending on how smooth you want your filling), add a little cornflour and a dash of cool water, heat it to a simmer again for a few more minutes until you’ve got a good jammy texture, and place in the fridge to cool completely.

Did you know that cornflour clumps terribly in hot liquids, but dissolves smoothly into cool ones? I always mix my cornflour with a little cool water before adding to sauces.

While the mango filling cools, you’ll make the oat layers:

Rye Humour -- Mango Oat Bars

Tossing some oats, brown sugar, flour, salt, and baking soda together…

Rye Humour -- Mango Oat Bars

Cutting in a bit of unsalted butter to achieve a coarse crumb…

Rye Humour -- Mango Oat Bars

And adding just enough cool water to bring the mixture together.

Rye Humour -- Mango Oat Bars

Then all that’s left is assembly (and baking, of course)! Using a spatula or a bit of baking parchment, you’ll press half the oat mixture into the bottom of a greased 8×8-inch pan and smooth the mango filling over it…

Rye Humour -- Mango Oat BarsCrumble the remaining oat mixture evenly over the top…Rye Humour -- Mango Oat Bars

And bake until it’s set in the middle and golden-brown on top!

Rye Humour -- Mango Oat Bars

Mango Oat Bars
Based on Taste of Home’s Best Date Bars
Makes 16 bars

For the mango filling:
2 ripe mangos, peeled and diced
1 generous squeeze lime juice (about 3 tablespoons)
1/4 cup (55g) sugar
1 tsp cornflour + 1 tsp cool water

For the oat layers:
1/2 cup + 2 tbsp (80g) plain flour
1/2 tsp salt
1/4 tsp baking soda
3/4 cup (70g) rolled oats
1/2 cup (100g) brown sugar
1/4 cup (60g) unsalted butter (use a dairy-free butter to keep this vegan!)
1/2 to 1 tbsp cool water, as needed

  1. Make the mango filling: stir mangos, lime juice, and sugar together in a saucepan and simmer over medium heat until reduced and beginning to thicken; about 30 minutes. Dissolve cornflour in cool water and stir into mango mixture. Simmer an additional 3-4 minutes until thickened; cool completely.
  2. Make the oat layers: toss dry ingredients together in a medium bowl. Cut in butter, using two knives or your fingertips, until no butter pieces are bigger than pea-sized. Sprinkle water over this mixture and toss together with a fork until it holds its shape when pressed.
  3. To assemble: grease an 8×8-inch pan. Press half of oat mixture into bottom of pan. (If it sticks to your spatula, you can use a layer of parchment paper to press it down). Spread mango filling over oat mixture. Crumble remaining oat mixture evenly over top.
  4. Bake in a preheated 175°C (350°F) oven for 30-35 minutes, until mango filling is set and oat topping is golden brown. Allow to cool completely before serving.
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