Low Sodium Mango Bars

Bursting with tropical flavor and designed with heart health in mind, these Low Sodium Mango Bars are the perfect guilt-free treat to satisfy your sweet tooth. Made with a buttery, melt-in-your-mouth crust and topped with a luscious mango puree filling, this recipe strikes the ideal balance between rich and refreshing. Using fresh or unsalted canned mango puree, a touch of lemon juice, and a dash of vanilla, these bars pack a vibrant punch of natural sweetness while keeping sodium levels in check. They’re easy to prepare, requiring just 20 minutes of prep, and bake to golden perfection in under an hour. Perfect for a light dessert, a mid-day snack, or even a tropical brunch spread, these Low Sodium Mango Bars are a must-try for mango lovers aiming to maintain a low-sodium lifestyle. Dust them with powdered sugar for a finishing touch, and enjoy this sunny, wholesome delight!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 0.75 cup granulated sugar
• 2 cups all-purpose flour
• 1.5 cups mango puree (fresh or canned with no added salt)
• 0.25 cup cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar (optional, for dusting)

Directions

Step 1

Preheat the oven to 350°F (175°C).

Step 2

Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.

Step 3

In a medium bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Step 4

Gradually add the all-purpose flour to the butter mixture, stirring until a crumbly dough forms.

Step 5

Press the dough evenly into the bottom of the prepared baking pan to form the crust.

Step 6

Bake the crust in the preheated oven for 15 minutes or until lightly golden and set. Remove from oven and allow it to cool slightly.

Step 7

In a separate bowl, whisk together the mango puree, cornstarch, lemon juice, and vanilla extract until smooth and well combined.

Step 8

Pour the mango mixture over the par-baked crust, spreading it evenly.

Step 9

Return the pan to the oven and bake for an additional 25-30 minutes, or until the mango filling is set and slightly firm to the touch.

Step 10

Remove the mango bars from the oven and allow them to cool completely at room temperature in the pan.

Step 11

Once cool, use the parchment overhang to lift the bars out of the pan and transfer them to a cutting board.

Step 12

Dust the top with powdered sugar if desired, and cut into 12 equal bars.

Step 13

Serve immediately, or store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(924.3g)

Amount per serving	% Daily Value*
Calories	2613.4

Total Fat 99.1g	0%
Saturated Fat 56.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 248mg	0%
Sodium 32.7mg	0%
Total Carbohydrate 418.9g	0%
Dietary Fiber 12.5g	0%
Total Sugars 215.7g
Protein 27.9g	0%

Vitamin D 0IU	0%
Calcium 98.6mg	0%
Iron 11.9mg	0%
Potassium 921.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.3%

Protein: 4.2%

Carbs: 62.5%