Mango Bars Raspberry Swirl

This mango bars with raspberry swirl recipe brings together the bright tropical sweetness of mango with the tangy burst of raspberry for a delightful treat. It balances a buttery crust with a creamy mango filling and a vibrant raspberry swirl, perfect for sharing at gatherings or enjoying as a special snack.

I first made this recipe when I wanted something a little different from the usual cakes and brownies. It quickly became a favorite around here, especially when fresh mangoes are in season.

Gather Your Ingredients

• All-purpose flour: for a tender, flaky crust. Opt for a good quality brand for better texture
• Powdered sugar: to bring a delicate sweetness to the crust and avoid graininess
• Salt: to balance sweetness and enhance flavors
• Cold butter: cut into small pieces to ensure a crumbly pastry
• Egg yolk: adds richness and helps bind the crust
• Heavy cream: for smoothness and moisture in the dough
• Vanilla extract: adds a warm, fragrant note
• Unflavored gelatin powder: to set the mango filling properly
• Cold water: to bloom the gelatin, essential for texture
• Softened butter: for the mango cream adds extra creaminess
• Granulated sugar: to sweeten the mango filling
• Egg yolks: enrich the mango filling, giving it a luscious, custard-like consistency
• Raspberry jam: swirled throughout to add bright tart flavor and gorgeous color

How to Make It

Scoop the gelatin:

Measure the unflavored gelatin powder and sprinkle it over the cold water. Let it sit for 5 to 10 minutes until it softens and blooms. This step is key for the filling to set correctly

Prepare the crust:

In a mixing bowl, combine the flour, powdered sugar, and salt. Add the cold butter pieces and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs. Gently mix in the egg yolk, heavy cream, and vanilla extract until the dough just comes together. Be careful not to overwork it

Chill the dough:

Shape the dough into a flat disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes. This helps the crust hold its shape during baking

Preheat the oven and press crust:

Set your oven to 350 degrees Fahrenheit (about 175 degrees Celsius). Press the chilled dough evenly into a lined or greased baking pan. Prick the crust lightly with a fork to prevent bubbling

Bake the crust:

Place the crust in the oven and bake for 18 to 20 minutes or until it turns a light golden color. Remove from the oven and let it cool completely while preparing the filling

Make the mango filling:

In a mixing bowl, whip the softened butter with granulated sugar until pale and fluffy. Whisk the egg yolks in, one at a time, making sure they are fully incorporated before adding the next. Stir in the bloomed gelatin gently until fully combined

Puree mango:

In a blender or food processor, puree fresh ripe mangoes until smooth. Fold this mango puree into the egg yolk mixture carefully to preserve airiness

Pour filling over crust:

Spread the mango filling evenly over the cooled crust. Drop spoonfuls of raspberry jam evenly across the top

Swirl the raspberry:

Using a skewer or a toothpick, create swirls by dragging it through the raspberry jam and mango filling in patterns. This makes the bars visually inviting

Chill to set:

Place the pan in the refrigerator and chill for at least 4 hours or until the filling is firm enough to cut

Cut and serve:

Carefully lift the bars out if using a removable pan or cut them directly into squares. Serve chilled

My favorite part of this recipe is the gelatin setting phase. I once skipped blooming the gelatin properly and ended up with a runny filling. After that lesson, I never forget this step. Also, the raspberry swirl always reminds me of summer picnics with friends where we’d dish up something pretty and simple to impress

Flavor Boosters

The raspberry swirl adds bright tartness that complements the creamy mango filling perfectly

Serving Suggestions

These bars pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of toasted coconut flakes on top adds texture and enhances the tropical theme. Serve chilled alongside a cup of green tea or a fruity white wine for a lovely ending to a meal

Creative Twists

If fresh mango is unavailable, high-quality frozen mango pieces work well once thawed and drained. You can replace raspberry jam with strawberry or blueberry jam for a different but equally delicious flavor. For a dairy-free version, substitute butter with coconut oil and use a non-dairy cream alternative, though texture may vary slightly

These mango bars combine tropical flavors and a creamy texture for a refreshing dessert. Don’t skip the gelatin blooming step to ensure perfect set bars every time.

Common Questions About This Recipe

→ What type of flour is best for the bars?

All-purpose flour is recommended as it provides the right balance of structure and tenderness for the bars.

→ Can I substitute gelatin with another thickener?

Gelatin is used to set the filling firmly. Alternatives like agar-agar can work but may require adjustments in quantity and preparation.

→ How do I achieve the raspberry swirl effect?

After spreading the mango filling, gently drop raspberry jam on top and use a skewer or knife to swirl it into the filling before setting.

→ Is it necessary to chill the bars before serving?

Yes, chilling allows the bars to firm up properly, enhancing both texture and flavor balance.

→ Can the bars be stored for later consumption?

Store the bars in an airtight container refrigerated for up to 3-4 days to maintain freshness and texture.