At my house, this is a huge hit! I made them for my mother on Mother’s Day and for Christmas! Remember to use clean hands when combining cream cheese and Oreos! The remaining Oreo balls should be kept in the refrigerator in a closed container.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 bars |
Ingredients
- ¾ cup chopped dried mango
- 1 ⅓ cups all-purpose flour, divided
- ¼ cup confectioners’ sugar, plus more for dusting
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ½ cup chopped mixed nuts
- 2 large eggs, beaten
- ½ teaspoon baking powder
- ¼ teaspoon lemon extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper.
- Place mango into a small saucepan and cover with water; cook over low heat until soft, about 15 minutes. Remove from the heat, drain, and set aside.
- Mix 1 cup flour and 1/4 cup confectioners’ sugar together in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
- Bake in the preheated oven until lightly browned, about 10 minutes.
- Mix drained mango, brown sugar, nuts, remaining 1/3 cup flour, eggs, baking powder, lemon extract, and salt together in a medium bowl until well combined. Pour over baked crust and cover with aluminum foil.
- Bake until set, about 20 minutes. Remove from the oven and cool slightly, then dust with confectioners’ sugar. Cool completely before cutting into 12 bars.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 141 mg |
| Sugars | 28 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Made it last night and followed the 20 minutes or so bake time. The top didn’t set so I thought that’s the way it was. After it cooled I cut it and the top was still soggy. This morning I baked it for another 45 minutes and at toothpick test the top was set. Please note to bake it at almost an hour and do the toothpick test. I’ll probably use foil to cover the pan and even spray it with oil before applying the crust.
Just ok. As others have said, I tasted no mango. In fact my first bite tasted like flour. Also confirm that it takes quite a bit more than 20 min to bake. I went with 40-45 and the consistency of filling seemed right.
I’ll make some changes next time.
If you don not have dried mango, this recipe is is also good with dried apricots.
I made these last night and I would give them an A for taste. However the bottom crust was to thin and crumbly and, after baking, the filling was way to soft. I think both, but especially the filling, need longer baking times. Also it was difficult to seperate the bars from the waxed paper, once again, maybe the result of not baking long enough. They taste good enough to give them another try but this time I’m going to bake ’em til they’re crusty. Last, I would leave off the powdered sugar dusting – I think it takes away from the taste of the filling.
This took way longer than 20 minutes to cook. More like an hour. Tasted good.
I made this recipe, without the lemon extract (not avail in Mexico). I used 3 fresh(1 1/2 cups)”Manilla” mangos. Took 1 hour to bake but turned out great. Rich, buttery andl great flavor. Will make again.
I had just enough left in a bag of dried mango and cherries to make this recipe, so I left the cherries in. This baked up into a flavorful bar cookie, but if you’re really looking for mango flavor, it’s not here. Still very buttery, moist, fruity, and just pretty darn tasty.
I just happen to have all of the ingredients at home and wanted to use out some dried mango that I had so I thought this would be the perfect way. The bottom part was more like batter and didn’t bake so well and the filling part is just ok. I don’t think I’ll make these again.
I dont care for mangoes but this was addicting.
Two Christmases ago my boss’ daughter made these and I began to search recipes for it, alas, I found this and made a batch last night. My husband stuffed himself with several squares and saved some to take to work to boast with his co-workers! He’s asking me to make some more! This is best recipe to make in the Philippines where we have tons of inexpensive dried mangoes there, and I like the way it doesn’t give away the taste of mango, instead it tastes like a combination of different fruits and is chewy and addictive!
Couldn’t find a dessert recipe using fresh mangos. I had two mangos that were starting to get overripe so I took a chance and used them in this recipe instead of the dried mango. The bars were actually quite good but not very mango-y like I was hoping. If I make this again I’ll try a stronger-tasting fruit…strawberry, pineapple, kiwi? I liked the extra gooeyness from the fresh fruit even though it took longer to bake.
Good recipe! It’s a bit too sweet and doesn’t really taste like mango, but it is yummy and easy to make.
These were not good at all, couldn’t even taste the mango at all, therefore way too sweet. Horrible brown colour too.
This recipe is especially great with dried mangoes from the Philippines! For people watching their weight, they can cut down on the butter and sugar by around 3/4 to 1/2 of the stated amount in the recipe.
this is great