These Paleo Vegan Mango Crumb Bars have a shortbread crust, sweet layer of mango, and a coconut crumb topping. They are gluten free, dairy free, and naturally sweetened.
I have made *almost* every flavor of these bars and they are always a hit. This version uses mango with unsweetened coconut in the topping. They are fresh, not too sweet, and so perfect for summer or anytime you need a taste of summer!
Layers of Paleo Crumb Bars
This shortbread recipe is my tried and true go-to that is melt in your mouth good and sweetened just right. The mango is cooked down into a fresh, thick sauce. Almost like a jam, but not as jiggly or sweet. That is spread on a simple shortbread crust, topped with more shortbread that makes a crumble topping and baked until golden brown and delicious!
Fresh or Frozen Mango
I used frozen mango for these since that’s what I had, but either will work since they are getting cooked down into a sauce. I love that these can be made year round by choosing frozen mango.
The glaze is what I use for most of my desserts, a mix of coconut butter (or manna), maple syrup and a little water to thin it out. It’s sweet and just makes the best topping. It can be left off and they’ll still be good, but a glaze is always fun.
These are best stored in the fridge or they get a little soft and messy. They are very good straight from the fridge so it’s not a bad thing. If you want to serve them warm just plan to use a fork to eat them.
I know you will love these Paleo Vegan Mango Crumb Bars because they are easy to make and so fresh and tasty. Here are some more crumb bars to try:
- Paleo Blueberry Pie Crumb Bars
- Vegan Paleo Strawberry Crumb Bars
- Paleo Apple Pie Crumb Bars
- Vegan Paleo Cherry Pie Crumb Bars
Paleo Vegan Mango Crumb Bars
- 1/4 remaining shortbread dough
- 2 tablespoons unsweetened shredded coconut
- Preheat oven to 350° and line a 9 inch square pan with parchment paper. Set aside.
- In a medium bowl, combine almond flour, coconut flour, salt, vanilla, maple syrup, and coconut oi. Stir together until it is well mixed and everything is incorporated evenly. Press 3/4 of the mixture (the other 1/4 will be used for the topping) into the bottom of the pan and bake for 10-12 minutes, until golden brown around the edges.
- While the base is cooking, make the filling. In a sauce pan combine the mango, maple syrup, salt, and tapioca flour. Cook over medium heat until thick, about 7-9 minutes, breaking the mango down as it cooks. Remove from the pan, pour into a bowl and place in the fridge until needed.
- Once the shortbread base is cooked let cool 5 minutes. While that is cooling add the shredded coconut to the remaining dough.
- Spread the mango mixture on the base then sprinkle the crumb mixture evenly on top as evenly as possible. Press down gently to make sure it stays in place. Bake for 20-23 minutes, or until golden brown.
- Let cool before adding a glaze. Make sure the coconut butter is soft. You may need to microwave it for 30 seconds and stir first. Make the glaze: In a small bowl, combine the coconut butter, maple syrup, vanilla and water. Add the water as needed until smooth. Drizzle over bars.
- These are easiest to cut and serve after being refrigerated. Also, store any leftovers covered in the fridge.