Go Back
A single square raspberry mango cheesecake bar on a white ceramic plate with a silver fork alongside, featuring a golden graham cracker crust base, a thick creamy vanilla cheesecake layer, and a stunning swirled top of bright golden mango and deep crimson raspberry coulis creating a beautiful marbled pattern, on a white marble surface with a soft white linen napkin and blurred glass in the background.

Raspberry Mango Bars

A bright tropical dessert bar featuring a buttery shortbread crust topped with a silky mango custard filling and elegant swirls of tart raspberry jam.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 9 people
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour Divided for crust and filling
  • ½ cup unsalted butter Cold and cubed
  • 2 cups fresh mango purée Blended until completely smooth
  • ½ cup raspberry jam Warmed slightly for swirling
  • 2 large eggs Room temperature

Equipment

  • 1 Baking pan Square eight inch pan
  • 1 Kitchen Blender To purée mango chunks
  • 1 Toothpick To paint marbled swirls

Method
 

  1. Cut the cold butter into the flour until crumbs form and press firmly into the baking pan.
  2. Whisk the fresh mango purée with eggs and sugar until the filling is fully smooth and pale.
  3. Drop dollops of raspberry jam onto the wet filling and drag a toothpick to create marbled lines.
  4. Bake at 350°F until the center sets completely and chill thoroughly before slicing into neat squares.

Notes

Par-bake the shortbread crust to prevent it from absorbing liquid and becoming soggy. Chill the baked bars thoroughly in the refrigerator before slicing to ensure clean, sharp cuts.