Mango raspberry streusel bars – follow this recipe for the most fruity, crumbly, zesty cinnamon streusel bars of goodness with a hint of tropical! Now these delicious mango raspberry streusel bars are simple to make. As well as this, they are great on the go wrapped up in some brown paper or ideal for a simple pudding served with some Greek yogurt or crème fraîche on the side.
One of my favourite flavour combinations is mango and raspberry, so here’s another recipe to make mango and raspberry friands if you’re feeling the flavours but not the streusel.
The original recipe is from Waitrose, which has been slightly tweaked to include some delicious sweet mango. After all, adding some mango makes everything better but this recipe works just as well with any kind of berry you may have. Lastly, don’t forget to serve it with a nice dollop of Greek yogurt or crème fraîche.
Serves 10-12
Prep 30 mins
Cook 40 mins
Total 70 mins
Ingredients
270g plain flour
60g wholemeal plain flour
170g caster sugar
50g light brown soft sugar
200g unsalted butter, melted
2 tsp vanilla extract
1/4 tsp ground cinnamon
100g raspberries
100g mango, finely chopped
1 tbsp cornflour
1 large unwaxed lemon, zest
1 tbsp demerara sugar
Greek yogurt or crème fraîche to serve (optional)
Method
First preheat the oven to 200C / gas mark 6 / 400F. Line a rectangular baking tin (roughly 24 cm x 18 cm) with baking paper.
In a large bowl, mix plain and wholemeal flours, 120g caster sugar, the light brown sugar, melted butter, vanilla, cinnamon and a large pinch of salt. Stir until it resembles wet sand and holds together in a large ball. Transfer 1/2 the mixture to the lined cake tin, spread out and press it down firmly to form an even flat layer. Cover and chill.
Take the remaining streusel mixture and break into pebble-sized pieces in the bowl. Add the raspberries and chopped mango, remaining 50g caster sugar, the cornflour, lemon zest and a pinch of salt. Carefully mix together. Remove the cake tin from the fridge and tip the fruity crumble topping over the streusel base. Spread evenly and carefully smooth into place, sprinkle over demerara sugar.
Bake for 40 minutes, until golden brown and the raspberries have shrunk in size. Leave in the tin to cool completely, then cut into bars. It’s ready to serve up with some Greek yogurt or crème fraîche on the side.
