Mango crumble bars are perfect for breakfast, brunch or dessert! Irresistibly simple, yet simply irresistible! Impressing your friends and family has never been so easy!

This recipe calls for frozen mango/fruit. However, you can use fresh fruit as well! Nothing changes in the recipe if you choose fresh fruit except that you may not need to pat the fresh fruit dry. I just chose to use frozen fruit for the purpose of this recipe because it is easier to keep on hand! I don’t know about you, but fresh fruit doesn’t last long in my house with my kiddos!

Speaking of my kiddos, they also LOVE these bars! I would have NEVER eaten a mango at their ages (2 and 4), but I can’t keep them away from these mango crumble bars! And it’s not just my kids! I have made these for several families with kids and they ALL love them!

Not only do kids love to EAT them, they also love to help make them! And they are so simple to do that my 4 year old can pretty much make these by herself!

So let’s just jump right in and talk about how to make these insanely addicting mango crumble bars!

SHOPPING LIST:

Butter
Oat flour **or all purpose if not GF.
Old Fashioned Oatmeal **DO NOT USE INSTANT/QUICK COOK
Dark Brown Sugar
Granulated Sugar
4 c Frozen Mango

EQUIPMENT:

1 9×13 baking dish
2 Mixing bowls

HOW TO MAKE MANGO CRUMBLE BARS:

Preheat oven to 350F. Prepare a 9×13 baking dish with non-stick spray and set aside.

PREPARE CRUST AND CRUMBLE LAYER:

Mix together flour, oats, and sugars in mixing bowl.
In a microwave safe bowl, melt butter (about 1 minute) and add to dry mixture.
Mix well. Mixture will be dry, sandy and crumbly.
Divide mixture in half.
Press one half of mixture evenly into bottom of 9×13 pan.

FOR MANGO LAYER:

Thaw and pat frozen mango dry with paper towels before chopping and adding to mixing bowl
Add remaining mango layer ingredients and mix well.
Distribute mixture evenly over crust layer in pan.

COMPLETING CRUMBLE BARS:

Crumble the remaining crust/crumble mixture evenly over mango layer.
Place on center rack of preheated oven.
Bake for 60 minutes or until crumble top starts to VERY lightly brown.
Remove from oven and let cool for AT LEAST ONE HOUR before cutting and serving.

FREQUENTLY ASKED QUESTIONS:

Q. Can I use other flours?

A. Absolutely! Make sure you check their substitution ratios as some will dry out your bars too much and they won’t form correctly. My favorite flour for this recipe to use is oat flour (although I am not typically a GF eater!). However, all purpose works too! 1:1 GF all purpose flours are another go to for me. If you use something else, let me know how it goes in the comments!

Q. Can I use other fruits?

A. Absolutely! The biggest thing is to make sure wetness levels are similar. So some will need to be patted dry (i.e. berries) and then some may need to be cooked down first (i.e. apples).

Mango Crumble Bars

Mango crumble bars are perfect for breakfast, brunch or dessert! Irresistibly simple, yet simply irresistible!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 1

Cooling Time 1

Total Time 2 10

Course Dessert

Cuisine American

Servings 20 bars

Calories 142 kcal

Equipment

1 9×13 baking dish
2 Mixing bowls

Ingredients

CRUST BOTTOM AND CRUMBLE TOP LAYER:

1 c Butter **melted
2 c Oat flour **or all purpose if not GF.
1.5 c Old Fashioned Oatmeal **DO NOT USE INSTANT/QUICK COOK
1/2 c Dark Brown Sugar
1/4 c Granulated Sugar

MANGO LAYER:

4 c Chopped Frozen Mango **thaw, dry with a paper towel, then chop
2/3 c Granulated Sugar
2 tsp Oat flour **can substitute all purpose flour OR corn starch

Instructions

Preheat oven to 350F. Prepare a 9×13 baking dish with non-stick spray and set aside.

PREPARE CRUST AND CRUMBLE LAYER:

Mix together flour, oats, and sugars in mixing bowl.
In a microwave safe bowl, melt butter (about 1 minute) and add to dry mixture.
Mix well. Mixture will be dry, sandy and crumbly.
Divide mixture in half.
Press one half of mixture evenly into bottom of 9×13 pan.

FOR MANGO LAYER:

Thaw and pat frozen mango dry with paper towels before chopping and adding to mixing bowl
Add remaining mango layer ingredients and mix well.
Distribute mixture evenly over crust layer in pan.

COMPLETING CRUMBLE BARS:

Crumble the remaining crust/crumble mixture evenly over mango layer.
Place on center rack of preheated oven.
Bake for 60 minutes or until crumble top starts to VERY lightly brown.
Remove from oven and let cool for AT LEAST ONE HOUR before cutting and serving.

Notes

Commonly asked questions:

Q. Can I use other flours?

Q. Can I use other fruits?

A. Absolutely! The biggest thing is to make sure wetness levels are similar. So some will need to be patted dry (i.e. berries) and then some may need to be cooked down first (i.e. apples).

Keyword bar cookies, coconut oatmeal cookie, mango

If you liked this recipe, check out these other family favorites from Struggle Shuttle:

Pumpkin Crumb Cake Muffins

Gluten Free Coconut Oatmeal Cookies

Upside Down Cake

Ugly Duckling Cake

Let me know what you think about this mango crumble bars recipe in the comments!