These healthy Mango Crumble Bars are the perfect combination of a crunchy buttery oat crumble and a sweet and juicy mango filling. They are vegan, naturally gluten free, refined sugar free, made with only natural wholesome ingredients and ridiculously easy to make! All you need is a bowl and no equipment to enjoy the most delicious snack or dessert.

Easy and healthy mango crumble bar

These Mango Crumble bars are an easy one bowl recipe that takes just a few minutes to make but is seriously delicious! They don’t require any mixer or food processor. All you need is a bowl, a pan and a spatula, that’s it! The perfect recipe for a quick and easy snack or a fruity dessert everybody will love.

Not only they are ridiculously easy to make, but these bars are also very healthy! They are vegan, naturally gluten free, refined sugar free but still SO sweet and delicious. Their secret? They are made with only the best simple whole ingredients and are the perfect balance of flavors and textures.

The crust and crumble topping are one and the same, and are made with a mix of gluten free rolled oats, oat flour and shredded coconut. They are lightly sweetened by pure maple syrup that also acts like a binder for the bars. The coconut oil brings moisture and a little healthy fat to help get a beautiful crisp and golden crumble topping.

The mango filling adds the perfect sweet and fruity touch to this recipe. It’s a simple combination of mango puree, starch and lemon juice. I’ve used this Ethiquable organic mango puree which is ultra smooth, with larger chunks of mango and incredible flavors. I absolutely love this mango puree because it’s thick, creamy and added sugar free.

How to make mango crumble bars

A few simple steps, no fancy equipments, 35 minutes baking and you’ll be rewarding with a batch of these delicious sweet and crispy mango bars!

Make the crumble dough

One thing I love with this recipe and that makes it so easy is that we’re using exactly the same preparation for the base of the crumble and the topping.

To make the crumble dough, combine the oats, oat flour, shredded coconut, coconut sugar, ginger powder and salt in a large mixing bowl. Then add the melted coconut oil, maple syrup and vanilla extract and stir to combine using a spatula. The mixture should be dry and crumbly at this stage.

To make the bars, we will use about 2/3 the crumble mixture to form a strong and compact base packed in the bottom of the pan, while the remaining third is sprinkled on top of the mango layer.

Make the mango filling

If you think making the crumble dough was an easy game, then you’ll be amazed by how simple the mango filling is. Combine the mango puree, cornstarch and lemon juice to a bowl and mix to combine, until smooth, thick but pourable, and no clump remain. Taste and adjust the seasoning.

It is important that the filling is thick enough to be spread onto the crumble base without running. If necessary, add a little more cornstarch and heat the mixture over high-medium heat for a few minutes to thicken.

Make your own mango puree

Don’t have mango puree on hand? Make your own at home! It takes very little efforts to make, can be used in a variety of ways like in dressings, smoothies or desserts, and can be stored in fridge for several days or in freezer for months.

All you need is fresh ripe mangoes. Start by slicing the mango lengthways on either side of the stone using a sharp knife. Remove the flesh using a knife or even a spoon if the mango is very ripe and discard the skin. Add the flesh to a food processor and blend until perfectly smooth. If you don’t have a food processor or a blender, then you can still puree by finely chopping the mango flesh.

Bake mango crumble bars

Once the crumble is assembled, bake in oven preheated at 350 degrees F for 32 to 36 minutes. The crumble is ready when the top is beautiful golden and crisp. Be careful at the end of the baking time as the coconut contained in the crumble dough can brown very quickly. You want the bars to be slightly golden but not too colored.

Cool mango crumble bars

While these bars are very quick and easy to make, the last step, which is the most important one, takes time. You must allow the bars to cool completely cool before removing from the pan and slicing. I know it’s very tempting but you can’t eat these bars straight out of the oven or they’ll break appart. Let the bars to cool for at least 1 hour (or more if possible) to allow the crumble to firm and the mango filling to thicken.

Don’t have an ingredient? Try this substitutions

• If you don’t have mango puree on hands or want something different, feel free to substitute for any other fruit puree. Try with peach, apricot, plum or even apple, pear or banana. You can also use whole fresh or frozen berries and heat them into a saucepan over medium heat with cornstarch and lemon juice, to soften and thicken.
• You can use almond flour instead of oat flour. Make sure to use almond flour and not meal which has a finer texture and helps the bars bind together better.
• You can substitute maple syrup with any other sticky sweetener like agave or coconut syrup. Just make sure it’s sticky enough to make the bars bind together.
• Add whatever spices you want in the crumble dough! I love a pinch of cinnamon, cardamom or nutmeg for a delicious and warm touch.

How to store mango crumble bars

These mango crumble bars are delicious served fresh but they also keep very well for several days at room temperature or up to one month in freezer. Just keep in mind that the bars can loose some of their crispiness after a day, but they still remain as delicious.

There are different options to store crumble bars leftovers depending on how long you want to keep them:

• Store in an airtight container on your countertop at room temperature for up to 5 days,
• Place in fridge to extend to 7 days,
• And if you want to keep them for longer, place the sliced bars in a freezer bag in an even layer and store in freezer for 1 month.

For more healthy bars, check out these recipes

• Superfood Gooey Krispie Treats, sweet and healthy puffed cereals bars loaded with superfoods
• No bake Brookie Bars, raw chocolate cookie dough and brownie combined in a decadent but healthy dessert
• Pistachio Apricot Blondies, sweet and chewy blondies made with banana and chickpea
• Healthy Chocolate Pecan Cookie bars, all the flavors of a traditional chocolate chip cookie in the form of healthy bars

I love to see your creations! Don’t forget to tag me @alicepages #earlybrawdrecipes on Instagram, and give your feedback in the comments below if you make this recipe at home! Your opinion is my best reward.

Mango Crumble Bars

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• Author: Alice Pagès
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 bars 1x
• Category: Dessert
• Method: Bake
• Diet: Gluten Free

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Description

These mango crumble bars are a delicious and easy one bowl recipe. They are vegan, naturally gluten free, refined sugar free, made with whole natural ingredients and loaded with sweet and juicy mango. Perfect for a healthy snack or dessert!

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Ingredients

Scale 1x2x3x

Mango filling

• 1 cup mango puree, unsweetened (see notes)
• 2 tsp cornstarch
• 1 tbsp lemon juice 

Crumble dough

• 1 cup rolled oats 
• 1/2 cup oat flour (see notes to make your own)
• 1/2 cup shredded coconut
• 1 tbsp coconut sugar (or light brown sugar)
• 1/2 tsp ginger powder
• 1 pinch of salt
• 2 tbsp coconut oil, melted
• 1 tbsp pure maple syrup
• 1 tsp vanilla extract 

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Instructions

Mango filling

1. In a large mixing bowl, add all the mango filling ingredients and stir to combine. The mixture should be thick enough to be spread out in a dense layer. If it’s too runny, add a little more cornstarch and stir to combine. Set aside.

Crumble dough

1. Preheat the oven to 350 degrees F and line an 8×8 inch pan with parchment paper.
2. In a large mixing bowl, whisk together the oats, oat flour, shredded coconut, coconut sugar, ginger powder and salt. Add melted coconut oil, maple syrup and vanilla extract and stir to combine. The mixture should be dry and sandy with some larger pieces.
3. Take about 2/3 of the mixture and using your fingers, press tightly into the bottom of the pan in an even and compact layer. 
4. Pour the mango mixture over the crust and spread using a spatula.
5. Evenly sprinkle the remaining crumble dough on top to fully cover the mango filling. Distribute the dough using your fingers and gently press into the filling.
6. Bake for 35 minutes or until the top of the bars is crisp and lightly golden. Carefully watch the bars at the end of the baking time as they can brown quickly.
7. Remove from the oven, place the pan on a wire rack and allow to cool at room temperature for 15 minutes. Then transfer the pan to the fridge and chill for 40 minutes to firm.
8. Once they’re completely chilled, remove from the pan and slice the bars.

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Notes

1. These bars will keep at room temperature in an airtight container for up to 5 days, in the fridge for up to 7 days, or in the freezer for 1 month.
2. For this recipe, I’ve used Ethiquable natural unsweetened mango puree with chunks. You can use whatever mango puree you want, just make sure it’s thick and not too runny. You can also easily make your own mango puree by blending raw ripe mango flesh until perfectly smooth. 
3. Make your own oat flour by blending rolled oats until finely ground. If you’re gluten free, make sure to use certified gluten free oats.

Recette version française

Carrés Crumble à la mangue

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• Author: Alice Pagès
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 carrés 1x
• Category: Desserts
• Method: Four
• Diet: Gluten Free

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Description

Ces délicieux carrés façon crumble à la mangue sont très facile à préparer à partir d’ingrédients sains et naturels. Ils sont vegan, sans gluten, naturellement sucrés et parfaits pour un dessert ou un encas léger et gourmand.

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Ingredients

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Garniture mangue

• 200 g de purée de mangue 
• 7 g de fécule de maïs
• 1 c. à s. de jus de citron

Pâte crumble

• 100 g de petits flocons d’avoine
• 40 g de flocons d’avoine en poudre (voir notes)
• 40 g de noix de coco râpée
• 15 g de sucre de coco (ou sucre de canne blond)
• 1/2 c. à c. de gingembre en poudre
• 1 pincée de sel
• 35 g d’huile de coco fondue
• 25 g de sirop d’érable
• 1 c. à c. d’extrait de vanille

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Instructions

Garniture mangue

1. Mélanger tous les ingrédients dans un bol afin d’obtenir un mélange homogène et sans grumeaux. La purée doit être suffisamment épaisse pour pouvoir être étalée sans couler. Si elle est trop fluide, ajouter un peu plus de fécule, porter à ébullition et faire chauffer 2 minutes en mélangeant bien. Réserver. 

Pate crumble

1. Préchauffer le four à 180°C et chemiser un plat carré de dimensions 20×20 cm avec du papier cuisson. Faire dépasser le papier cuisson des bords du plat pour faciliter le démoulage.
2. Dans un grand saladier, mélanger les flocons d’avoine, les flocons en poudre, la noix de coco râpée, le sucre, le gingembre en poudre et le sel. Ajouter l’huile de coco fondue, le sirop d’érable et la vanille, et mélanger jusqu’à obtenir une pâte sèche et sableuse.
3. Verser les 2/3 du crumble dans le plat et presser fermement du bout des doigts pour former une couche compacte et homogène.
4. Verser la préparation à la mangue au dessus et l’étaler uniformément à l’aide d’une spatule. 
5. Emietter le reste de la pâte crumble au dessus de façon à recouvrir la couche de mangue. Appuyer délicatement avec les doigts.
6. Enfourner pour 35 minutes, ou jusqu’à ce que le dessus du crumble soit croustillant et doré. Rester vigilant en fin de cuisson car le crumble peu brunir rapidement.
7. Retirer du four, placer le plat sur une grille et laisser refroidir 15 minutes. Puis placer au réfrigérateur pendant 40 minutes pour permettre au crumble de se raffermir.
8. Une fois complètement refroidi, sortir le crumble du plat et le découper en carrés.

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Notes

1. Ces carrés crumble se conservent pendant 5 jours dans un récipient hermétique à température ambiante, jusqu’à 7 jours au réfrigérateur et pendant 1 mois au congélateur.
2. Pour cette recette, j’ai utilisé la purée de mangue Bio Ethiquable. Une purée onctueuse, sans sucre ajouté et avec de petits cubes de mangue. Quelque soit la purée utilisée, assurez-vous qu’elle ne soit pas trop fluide. Vous pouvez également réaliser votre purée de mangue en mixant de la chair de mangue fraiche bien mûre.
3. Vous pouvez réaliser votre farine de flocons d’avoine en mixant des flocons d’avoine jusqu’à obtenir une fine poudre.