Project Description

Mangos are just a delight. They can be paired with anything; used for cocktails, salads, savory meals, and best of all, they are lovely in desserts. 

Want a quick, easy dessert recipe for hosting or snacking, then this is your go to mango oat bar.

It needs no intensive equipment. A scale to measure, a knife to dice, a bowl and a whisk does the job. 

ABOUT THE RECIPE 

You can make this a day before if you plan to serve a large portion. This means you can easily scale up this recipe. 

Oat based bars are good for portion control and weight loss. You can add this to your satiety food list as they keep you full for longer.

Full Recipe in Details

This mango oat bar is made with a minimal amount of sugar. As you will see in the ingredients, no sugar was added to the filling since mangos are naturally sweet. 

STARTING GUIDE

  • Pastry: Mango Oat Bar

  • Prep Time: 15 mins

  • Baking time: 40 mins

  • Total Time: 55 mins

INGREDIENTS

  • Filling:

    450 g Mango (about 2 or 2 1/2 good sized mangos)

    1 tsp corn flour

  • Base and topping:

    257  g Oats

  • 50 g Coconut shreds (unsweetened) 

  • 50 g Sugar

  • 2 g salt

  • 120 g Plant based butter

  • 30 ml Honey

  • 30 ml Water

GUIDE / INSTRUCTIONS

  • Line a 20cm x 15cm pan with parchment paper

  • Dice mangos and set aside

  • Melt butter and set aside

  • In a bowl mix together the first 4 ingredients

  • Mix in melted butter. Add honey and water. Mix well to combine

  • Divide in two. One part for base and the other for topping. Then press down oat mixture into prepared pan for the base

  • Mix corn flour into mangos, stirring to somewhat coat all mango. Layer onto the base.

  • Now sprinkle the remaining oat mixture on top of mango layer

  • Bake at 160⁰ for 40 – 50 minutes ( Check after 40 minutes if ready)

STORAGE

You are likely to finish this in one day, but don’t. To store, place in an air tight container and store in fridge for up to 1 week (If you can keep them that long). Bars also store well in freezer for up to 3 months. Let defrost, let thaw completely at room temperature before eating.

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