The Ultimate Guide to Making Mango Bars with Lime Glaze

Let me tell you about one of my all-time favorite desserts: mango bars with lime glaze. If you’ve never tried this tropical treat, you’re in for a real treat. I stumbled upon this recipe a few summers ago, and it’s been a staple in my kitchen ever since. There’s just something about the sweet, juicy mango paired with the zesty kick of lime that feels like a vacation in every bite. Plus, it’s no-bake, which means I don’t have to turn on the oven and heat up my kitchen—perfect for those sweltering summer days.

Whether I’m hosting a backyard BBQ, heading to a potluck, or just craving something sweet, these mango dessert bars are my go-to. They’re easy to make, refreshing, and always a hit with everyone who tries them. And that lime glaze? It’s the cherry on top (or, well, the lime on top). Let me walk you through how I make them—it’s simpler than you might think!

Why I Love Mango Bars with Lime Glaze

I’ll be honest: I’m a sucker for anything tropical. Mangoes? Love them. Lime? Obsessed. Put them together, and I’m in dessert heaven. These mango bars are my kind of dessert because:

They’re no-bake: No need to fuss with the oven, which is a lifesaver in the summer.
They’re refreshing: The combination of sweet mango and tangy lime is like a cool breeze on a hot day.
They’re versatile: I can dress them up for a party or keep them simple for a weeknight treat.

They’re foolproof: Even if you’re not a confident baker (like me sometimes), this recipe is hard to mess up.

Trust me, once you try these, you’ll see why I make them on repeat all summer long.

What You’ll Need

Before we get started, let’s gather the ingredients. Here’s what I use to make my mango bars with lime glaze:

For the Mango Bars:

2 cups of ripe mango puree (I usually need about 3-4 mangoes)
1 ½ cups of graham cracker crumbs (or digestive biscuits if I’m feeling fancy)
½ cup of melted butter (I use unsalted, but salted works too)

1 cup of heavy cream
½ cup of powdered sugar
1 teaspoon of vanilla extract

1 packet of unflavored gelatin (optional, but I use it if I want firmer bars)

For the Lime Glaze:

1 cup of powdered sugar
2 tablespoons of fresh lime juice (I always squeeze my own—it makes a difference!)

1 teaspoon of lime zest (don’t skip this—it adds so much flavor)
1-2 tablespoons of milk (to get the glaze to the right consistency)

How I Make Them (Step by Step)

Step 1: The Crust

I start by making the crust. I mix the graham cracker crumbs with melted butter until it feels like wet sand. (Pro tip: If I’m feeling lazy, I just toss everything in the food processor.)

Then, I press the mixture into the bottom of an 8×8 inch baking dish lined with parchment paper. I use the back of a spoon to make it nice and even.
I pop the crust in the fridge to chill for about 15 minutes while I work on the filling.

Step 2: The Mango Filling

While the crust is chilling, I blend the ripe mangoes into a smooth puree. I usually need about 2 cups, but I always taste it to make sure it’s sweet enough.

In a separate bowl, I whip the heavy cream with powdered sugar and vanilla extract until it forms stiff peaks. (This is my favorite part—it feels so satisfying!)
I gently fold the mango puree into the whipped cream until everything is combined. If I want the bars to hold their shape better, I’ll dissolve a packet of gelatin in a little warm water and mix it in.
Once the filling is ready, I pour it over the chilled crust and smooth it out with a spatula.

Step 3: The Lime Glaze

For the glaze, I whisk together powdered sugar, lime juice, and lime zest. If it’s too thick, I add a tablespoon or two of milk until it’s smooth and pourable.
I drizzle the glaze over the mango filling and spread it out evenly. Sometimes I get fancy and make a zigzag pattern, but honestly, it tastes amazing no matter how it looks.

Step 4: Chill and Serve

I let the dessert chill in the fridge for at least 4 hours (or overnight if I’m planning ahead).

When it’s set, I cut it into squares and serve. If I’m feeling extra, I’ll garnish it with fresh mango slices or a sprinkle of lime zest.

My Tips for the Best Mango Bars

Use the ripest mangoes you can find: The sweeter the mangoes, the better the bars. I always give them a sniff—if they smell fragrant, they’re perfect.
Don’t overmix the filling: I fold the mango puree into the whipped cream gently to keep it light and fluffy.

Make it ahead of time: These bars are even better the next day, so I often make them the night before I need them.
Get creative with toppings: Sometimes I add shredded coconut or a sprinkle of chili powder for a sweet-and-spicy twist.

Why This Recipe is My Summer Staple

I love this recipe because it’s so versatile. Here’s how I use it:

For parties: It’s always a hit at summer gatherings. I’ve even brought it to potlucks, and people always ask for the recipe.
For a quick treat: When I’m craving something sweet but don’t want to spend hours in the kitchen, this is my go-to.
For the kids: My nieces and nephews love these bars, and I love that they’re getting a little fruit in their dessert.

For myself: Let’s be real—sometimes I make a batch just for me. No shame!

Frequently Asked Questions (From My Friends and Family)

Can I use frozen mangoes?

Absolutely! I’ve used frozen mangoes plenty of times. Just thaw them before blending.

Can I make this vegan?

Yes! I’ve made a vegan version using coconut cream instead of heavy cream and plant-based butter for the crust. It’s just as delicious.

How long do they last?

I keep them in the fridge for up to 3 days, but honestly, they never last that long in my house.

Can I freeze them?

I’ve frozen them before, and they hold up well. Just thaw them in the fridge before serving.

Why You Should Try This Recipe

If you’re looking for a dessert that’s easy, refreshing, and full of tropical flavor, you have to try these mango bars with lime glaze. They’re the perfect balance of sweet and tangy, and they’re so simple to make. I promise, once you try them, you’ll be hooked—just like I am.

So, grab some mangoes, a few limes, and get ready to make the ultimate summer dessert. And if you’re feeling adventurous, try adding a pinch of chili powder to the glaze for a little kick. Trust me, it’s a game-changer.

Let me know how it goes when you make them—I’d love to hear your thoughts! Happy no-baking, friends!