In an attempt to make the most out of mango season, we found ourselves in a dilemma. We bought too much; and we had exhausted everyusualway to use up the fruit. We had to think of a way to maximize what we had left before it all turned overripe. So we turned it into these easy, crumbly mango cheese bars.
Mango cheeeeeeeeeese *smiles*
Don’t be fooled by the three-step process. It might take a bit more mixing than most desserts, but we’ll happily wash more bowls for these. The combo of mangoes and cheese (cheddar and parmesan in this one) might seem a bit strange, but the sweetness of the former and the saltiness of the latter give a nice balance. That said, you can adjust the amount of cheese in either the filling or the topping (or both) to your liking.
Mango Cheese Bars
Serves: 4 people
Active time: 45 mins
Total time: 1 hr 30 mins
1/2 cup (115g) butter, melted
1 cup (125g) all-purpose flour
1/4 cup (50g) sugar
1 tsp pure vanilla extract
1/4 tsp salt
3 mangoes, cut into small chunks
1 1/2 tbsp cornstarch
1/3 cup cheddar, grated
1/3 cup (35g) oats
2-3 tbsp parmesan, grated
2 tbsp (30g) sugar
1/3 cup (30g) flour
2 tbsp butter, melted
1 1/2 tsp water
Preheat oven to 350F.
Grease an 8-inch square pan and line with a piece of parchment paper with overhang (so it can be lifted out once cooked).
In a large bowl, make the crust by combining butter, flour, sugar, vanilla extract, and salt until a dough forms.
Transfer the crust mixture onto the bottom of your pan, and press into a flat, even layer.
Bake for 10 minutes until slightly golden.
Let cool for 5 minutes, then set aside.
Meanwhile, make the filling by combining mangoes, cornstarch, and cheddar in a bowl. Set aside.
In another bowl, make the topping by combining oats, parmesan, sugar, flour, melted butter and water. Set aside.
To assemble, spread mango filling on the crust, then crumble topping all over.
Bake for 35-45 minutes, or until the top is golden.
Allow to cool in the tin before lifting out of the pan using the parchment paper overhang.