mango bars (again)

Last August, I made these mango bars and they were really tasty. I'm not sure if it's the mango, the butter crust, or the oatmeal crumbly topping. I've made them a couple of times since, and people seem to like them. And I made them, again, yesterday to bring to Easter tomorrow. They're still good, so I thought they were worth a re-post with small modifications I've made along the way. :)

 Mango Bars

2 c. flour
1/2 c. sugar
1 c. butter

Sift the flour and sugar together. Cut in butter and mix well - I kneaded it a bit at the end to make sure. Pat into a 9x13 pan evenly, covering the bottom. Bake at 350 degrees for 15 minutes.

4 mangoes, cut into small pieces
1/2 c. sugar
1/3 c. water
1 tsp. fresh lemon juice
bit of lemon zest (optional)
3 Tbsp. cornstarch
3 Tbsp. water

Put mangoes, sugar, 1/3 c. water, lemon juice, and zest into a medium saucepan over medium / medium-high heat. Cook until mangoes are tender - I mashed them with a masher, as well. In a small dish, mix the cornstarch and 3 Tbsp. water well; add to the tender mango mixture and cook until thick. Pour the completed mixture on top of the baked crust.

2 c. quick oats
1/4 c. flour
1/2 c. brown sugar
2/3 c. butter

Mix oats, flour, and sugar together. Cut in butter with a fork and mix well. Sprinkle over mango mixture in the 9x13 pan (and snitch a couple of pinches while you're doing it - the topping is tasty on it's own).

Bake the whole thing at 350 degrees for 50 minutes; cool and enjoy.

Happy Easter, everyone!  However/wherever you're celebrating, I hope it's filled with great food and better people.

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  1. I've love that you're still participating in the Saturday Sweets link up! I hope your Easter is wonderful. I finished the 24 hour salad over an hour ago and I'm so excited to eat it!!

  2. :) thanks for introducing me to it. I'm not sure I know about this 24-hour salad... recipe??


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