Lemon Mango Bars

One of the many perks of owning a bakery is that I receive lots of yummy samples from vendors all around the world, so I always have a supply of unique ingredients to experiment with.

Albert Uster, a distributor of gourmet food products and ingredients, recently sent me a generous sample of Frutta Prima Mango Paste. Frutta Prima is a line of premium fruit pastes made in Switzerland. The pastes come in a variety of fruit flavors, and can be added to virtually anything—from buttercreams to cake batters to even mayonnaise (their suggestion, not mine!)—so you can imagine how excited I was to have some in my arsenal of baking goods.

While working on a lemon bar recipe for my Beach House Baking cookbook, an epiphany struck me: why not try incorporating the mango paste into the bars? I thought of luscious mango flavors paired with the zest of the lemon, and the layers of vibrant colors perfectly mimicking a tequila sunrise. I gave it a try and the results were fantastic– sweet!

lemon mango bars
Print Recipe
5 from 5 votes

Lemon Mango Bars

Prep Time1 hr
Cook Time24 mins
Total Time1 hr 24 mins
Course: Dessert
Cuisine: American
Keyword: albert uster, baking recipes, baking with fruit pastes, bar recipes, beach inspired desserts, beach inspired food, beach town baking, fruit pastes, frutta prima, lemon bar recipe, lemon bars, mango desserts, tequila sunrises
Servings: 12
Calories: 429kcal


Shortbread crust

Lemon filling


  • Preheat oven to 350°F.
  • Prepare your 9×13 baking pan by first coating the bottom and sides with non-stick pan spray. Then line the sprayed pan with parchment. I like to cut two parchment rectangles and lay them cross-cross over the pan. Press down the parchment. Coat pan again with non-stick spray.
  • In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, butter, sugar, and lemon zest. Mix on low speed until butter breaks down into pea size.
  • Transfer the mixture to the prepared baking pan. Press into the pan, building up a 1-inch edge on all sides. Bake 12 – 14 minutes or until crust just begins to brown.
  • Let cool for 30 minutes in the refrigerator. Make sure to cool crust thoroughly or when you spread the mango paste it will pull apart the crust!
  • Reduce oven temperature to 325°F.
  • Using a mini offset spatula, gently spread the mango paste evenly over the crust.
  • In the bowl of an electric mixer fitted with a whip attachment, whisk together eggs, sugar, flour, lemon juice, lemon zest, and baking powder. Pour over crust. Bake for 15 – 20 minutes or until custard is set.
  • Let cool completely in refrigerator. Cut into squares and dust lightly with powdered sugar before serving. Store in refrigerator for one week.


Calories: 429kcal | Carbohydrates: 65g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 108mg | Sodium: 29mg | Potassium: 109mg | Fiber: 1g | Sugar: 43g | Vitamin A: 635IU | Vitamin C: 18mg | Calcium: 28mg | Iron: 1.7mg