Mango Lemon bars

Mango Lemon bars

Mango season is finally here and it’s time for us to whip up our favorite desserts and smoothies. I always make full use of the season and try to bring out the beauty of the mangoes through both sweet and savory dishes. This is one of my favorite mango treats and the combination of both lemon and mango is by far the best! The cookie crust is gluten-free as I have used a healthy alternative to all purpose flour/maida. Try this out and tag me on instagram @sugar_spice_biriyani_rice


For the oat cookie crust:

  • Finely ground oats – 2 cups 
  • Brown sugar or white sugar – ½ cup 
  • Butter (preferably salted) – 1 cup (softened, at room temperature)

For the custard filling:

  • Mangoes – ½ heaping cup , chopped 
  • Lemon juice – ¾ cup 
  • White sugar – ½ cup 
  • Eggs – 4 
  • Vanilla essence – 2 teaspoons 
  • Ground oats – ¼ cup 

(Powdered sugar for garnish )


  • Preheat oven to 380 degrees F (190 degrees C). Line a 9 inch rectangular baking casserole with parchment paper/butter paper. 

Oat cookie crust: 

  • In a large mixing bowl, mix together ground oats and sugar until combined. Add in the butter and using a spatula combine ingredients until they’re a little doughy. Using your hands, knead the mixture until the butter is evenly incorporated and until it form a smooth dough. Press the dough into the prepared baking tray evenly until it covers the entire dish and bake for 10-15 minutes until the cookie is golden brown and firm to touch. 

Mango lemon custard :

  • Puree the mangoes until smooth and add them to a large mixing bowl. Using an electric hand mixer, whip the mangoes, eggs, sugar, lemon juice, vanilla essence together until just combined. Don’t whisk it too much as it will turn frothy. You need a smooth mixture. 
  • As you whisk, slowly add in the ground oats and combine well. You can strain the mixture using a sieve to have a smooth pure since a small portion of the egg whites might not get mixed well. 
  • Pour the mixture onto the baked cookie crust and bake for 30 minutes until it’s cooked through and doesn’t jiggle when you shake it. Let it cool for 30 minutes and cut them into squares. Since it has a cookie base you need to use a little pressure to cut them so a larger knife is preferable. Dust with powdered sugar before serving. Refrigerate in an airtight container for 4-5 days. It’s the best summer treat!

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