top of page


Mango Bars

Sweet and Chewy Bars with Real Philippine Mango Bits


8 tbsp (1 stick) butter, melted [113.6 g]
3/4 packed cup light brown sugar [165 g]
1 large egg [50 g]
1/2 teaspoon salt [2.8 g]
1/2 mango extract [2.5 mL]
1/4 tsp orange zest [0.5 g]
1 cup all-purpose flour [120 g]
1/2 cup chopped dried mangoes [75 g]

  • Instagram
  • Facebook
  • TikTok
Send Us Pictures of Your Creations!
mention @cooking_with_kurt
tag #cookingwithkurt











In a saucepan over medium heat, add in 1 stick (8 tbsp) of unsalted butter, and brown the butter. It will start to smell nutty. Let the browned butter cool to room temperature. At this point also let 1 large egg come to room temperature.

While waiting for the butter to cool, take an 8" x 8" dish and line it with 2 long strips of parchment paper that are the width of the pan, placing them vertically and horizontally in the pan. Take dried Philippine mangoes and chop them into small pieces so that you have 1/2 cup of roughly chopped dried mangoes. This is about 75 g of dried mangoes.

When the butter has cooled to room temperature, place an oven rack in the middle position and preheat your oven to 350 degrees Fahrenheit.

In the bowl of your stand mixer, add in the room temperature browned butter and 3/4 packed cup of light brown sugar. With the paddle attachment, mix on medium speed till the mixture is smooth. Scrape down the bowl and paddle attachment. Add in the room temperature egg, and mix just until it is incorporated. Stop the mixer. Add in 1/2 tsp salt, 1/2 tsp of mango extract, and 1/4 tsp of orange zest. Mix just until combined, and scrape down the bowl and paddle attachment as needed.

With the mixer on low speed, slowly add in 1 cup of all-purpose flour, and continue mixing just until combined (try not to over-mix). Scrape down the paddle attachment and bowl for any unmixed flour. Detach the bowl from the stand mixer. Add in the 1/2 cup of dried mango bits and gently fold it in.

Transfer the dough into the prepared 8" x 8" baking dish. Bake in the preheated oven at 350 F for 20-25 minutes, or until set in the middle. Try to err on the side of caution - I prefer the bars to be soft and chewy than be overbaked.

Let them cool in the baking dish for 10 minutes. The holding onto the parchment paper ends, remove it from the baking dish and transfer to a cooling rack. Let it cool completely to room temperature.

When it has cooled to room temperature, transfer to a chopping board. Cut into bars, and serve. We usually cut them into 12 bars. Enjoy!



Caramel Bars
Ube Mamon
Mango Roll


CookingwithKurt Banner.jpeg
Black Forest Cake.JPG
Kurt_Ube Overload.jpeg.001.jpeg
Ube Cheese Pandesal.JPG

COPYRIGHT © 2020 - 2024 Cooking with Kurt LLC

bottom of page