Pineapple Mango Bars Recipes

MANGO AND PINEAPPLE GRANOLA BARS

Steps:

• Preheat oven to 325F and grease and line an 8x8 inch square pan.
• Place oats, chopped fruit and light brown sugar into a large bowl and stir until combined.
• Place the honey, oil and vanilla extract into a jug and lightly beat with a fork.
• Pour liquid measurements into dry and stir until all the oats are coated with the wet mix.
• Tip the granola mix into your lined pan and spread until level, either with the back of a spoon or your hand.
• Place in the oven for 30-35 minutes until golden and slightly firm to the touch.
• Leave to cool in the pan completely.
• Once cool, slice into 9-12 bars. Granola bars will keep in an airtight container, at room temperature, for 4 days.

PINEAPPLE, PAPAYA AND MANGO SQUARES

Steps:

• For filling: Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
• For crust: Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
• Preheat oven to 375°F Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
• Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.).

PINEAPPLE, MANGO AND PAPAYA SQUARES

Steps:

• For filling:
• Combine chopped pineapple, mango, papaya, brown sugar, orange juice, cinnamon stick, orange peel, lemon peel and ground cloves in heavy medium saucepan. Cook over low heat until reduced to 1 1/2 cups, stirring frequently, about 1 1/2 hours. Remove cinnamon stick. Cool.
• For crust:
• Using electric mixer, beat butter, sugar, vanilla extract and salt in large bowl just until blended. On low speed, gradually add flour, beating just until dough begins to come together. Turn dough out onto floured work surface. Gather dough into ball; divide into 2 pieces, 1 slightly larger than the other. Flatten each piece into square. Wrap each in plastic; chill 15 minutes.
• Preheat oven to 375°F. Roll out larger dough piece on lightly floured work surface to 10-inch square. Transfer dough to 9-inch square metal baking pan. Press dough onto bottom and 1/2 inch up sides of pan. Pour filling into crust. Roll out remaining dough piece on floured surface to 9-inch square. Cut into 1-inch-wide strips. Place 4 strips atop filling, spacing evenly. Place 5 more strips diagonally atop first 4 strips, forming lattice. Trim lattice edges.
• Bake until crust is golden brown, about 50 minutes. Cool completely. Cut into 9 squares. (Can be prepared 1 day ahead. Store in single layer in airtight container at room temperature.)

MANGO BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, butter, and confectioners' sugar in a bowl. Stir in macadamia nuts. Press half of the mixture into a 1/2-inch-thick layer on the bottom of the prepared pan to make the crust.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.
• Stir mangoes, white sugar, 1/3 cup water, and lemon juice together in a saucepan. Cook over medium heat until mangoes reduce by 1/3, 7 to 10 minutes.
• Combine cornstarch and 3 tablespoons water in a small bowl. Pour into the mango mixture; cook until thickened, 5 to 7 minutes. Cool briefly and pour over the crust. Sprinkle the remaining flour mixture on top.
• Continue baking until lightly browned, 20 to 25 minutes. Cool until set, about 15 minutes. Cut into bars.