Ingredients
Scale
- Crust and Crumble Topping:
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup old-fashioned whole-rolled oats
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon salt, or to taste
- Mango Layer:
- 2 cups coarsely chopped fresh ripe mango
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch square pan with aluminum foil and spray with cooking spray.
- In a large microwave-safe bowl, melt the butter (about 1 minute on high).
- Add flour, oats, sugars, and salt. Stir to combine until mixture is dry and sandy with larger crumble pieces.
- Set aside 1 heaping cup of the mixture for the crumble topping.
- Press the remaining mixture firmly into the prepared pan to form an even crust.
- In a bowl, combine mango, sugar, lemon juice, and cornstarch. Toss to combine.
- Evenly spread mango mixture over the crust.
- Sprinkle reserved crumble mixture evenly over the top, squeezing it in your palm to create larger crumbles.
- Bake for about 50 minutes, or until edges are set and center has just set. Topping should be pale golden.
- Cool on a wire rack for at least 1 hour before slicing and serving.
Notes
- Bars must cool completely before slicing to prevent crumbling.
- Store airtight at room temperature for up to 1 week, in the refrigerator for up to 10 days, or freeze for up to 6 months.
- Frozen mango may be used; thaw fully and drain excess liquid first.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian