Mango Oatmeal Crumble Bars

These mango oatmeal crumble bars are soft, buttery, and packed with bright tropical flavour. A juicy mango filling sits between a sturdy oat base and a golden crumble topping, giving you the perfect balance of chewy and crisp. This is an easy traybake that suits beginner bakers and needs very little hands on effort. From start to finish, you can have these bars ready in about 55 minutes.

Ingredients

For the oat base and crumble

• 250g rolled oats
• 180g plain flour
• 180g light brown sugar
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp fine salt
• 180g unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract

For the mango filling

• 400g ripe mango flesh, finely chopped
• 80g caster sugar
• 1 tbsp lemon juice
• 2 tsp cornflour

How to Make Mango Oatmeal Crumble Bars

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 23 x 30cm traybake tin with baking parchment, leaving an overhang for easy lifting later.
• Mix the mango filling: In a bowl, combine the chopped mango, caster sugar, lemon juice, and cornflour. Stir well and set aside so the juices start to release.
• Make the oat mixture: In a large bowl, mix the oats, flour, brown sugar, baking powder, cinnamon, and salt. Pour in the melted butter and vanilla, then stir until the mixture looks evenly crumbly.
• Form the base: Press just over half of the oat mixture firmly into the lined tin, creating an even base that reaches the corners.
• Add the filling: Spoon the mango mixture over the base and spread it evenly, keeping a small gap from the edges to prevent burning.
• Add the crumble topping: Sprinkle the remaining oat mixture loosely over the mango layer. Do not press it down, as this helps create a crisp topping.
• Bake: Bake for 35 to 40 minutes until the top is golden and the filling is bubbling gently around the edges.
• Cool and slice: Leave to cool completely in the tin before lifting out and slicing into bars. This helps the filling set cleanly.

Tips for Perfect Mango Oatmeal Crumble Bars

Why is my base crumbly?

If the base falls apart, it usually means it was not pressed firmly enough. Use the back of a spoon or the base of a glass to compact it well before baking.

How do I stop the topping from over browning?

If the crumble colours too quickly, loosely cover the tin with foil for the final 10 minutes of baking.

Can I use frozen mango?

Yes, but thaw it fully and drain excess liquid first. Too much moisture can make the bars soggy.

Serving Suggestions

• Serve slightly warm with vanilla custard or cream
• Enjoy cold as a packed lunch or picnic treat
• Dust lightly with icing sugar before slicing for a neat finish

Storage

Room temperature

Store in an airtight container for up to 2 days, keeping them in a cool place away from direct heat.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for best texture.

Freezing

Freeze sliced bars in a sealed container for up to 3 months. Defrost overnight in the fridge.

Nutrition

• Calories: 320 kcal
• Carbohydrates: 44g
• Protein: 5g
• Fat: 14g
• Saturated fat: 8g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs