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Sunshine Mango, Lime & Baobab Bars

‘The baobab gives such a lovely tropical twist – they’ve become my new summer favourite’

Some desserts simply look like sunshine, and these bars are one of them. A buttery biscuit base supports a silky mango layer that’s enhanced with the naturally fruity tang of Greenfields Baobab Powder, before being crowned with a smooth lime glaze that balances the sweetness perfectly. They’re cool, refreshing and elegant enough for afternoon tea, yet simple enough for a weekend family treat. Every bite is creamy, fruity and irresistibly fresh.

12 bars

Preparation time: 25 minutes

Cooking time: 25 minutes

Chilling time: 3 hours

Total time: 3 hours 50 minutes

For the base

250g digestive biscuits, crushed

120g unsalted butter, melted

1 tbsp Greenfields Chia Seeds (optional, for texture)

For the mango layer

450g ripe mango flesh

120g caster sugar

2 tbsp cornflour

2 large eggs

40g butter

1 tbsp Greenfields Baobab Powder

1 tsp Greenfields Lime Powder

Finely grated zest of 1 lime

2 tbsp fresh lime juice

For the lime glaze

180g icing sugar

2½ tbsp fresh lime juice

1 tsp Greenfields Orange Blossom Water

Extra lime zest for decorating

Optional: a few edible dried Greenfields Rose Petals for a colourful finish

  1. Heat the oven to 170°C (150°C fan).
  2. Line a 20cm square baking tin with baking parchment.
  3. Mix together the crushed biscuits, melted butter and Greenfields Chia Seeds until evenly coated.
  4. Press firmly into the tin and bake for 12 minutes. Leave to cool slightly.
  5. Blend the mango until completely smooth.
  6. In a saucepan whisk together the mango purée, sugar, cornflour, eggs, butter, Greenfields Baobab Powder, Greenfields Lime Powder, lime zest and juice.
  7. Cook gently over a medium-low heat, stirring constantly until thickened into a smooth curd.
  8. Pour over the cooled biscuit base and return to the oven for 12–15 minutes until just set.
  9. Allow to cool completely before refrigerating for at least 3 hours.
  10. Whisk together the icing sugar, lime juice and Greenfields Orange Blossom Water until smooth.
  11. Spread the glaze evenly over the chilled mango layer.
  12. Finish with finely grated lime zest and, if desired, a few crushed Greenfields Rose Petals.
  13. Slice into neat squares using a warm knife for beautifully clean edges.

 

Greenfields Baobab Powder adds a naturally fruity citrus note while boosting the fresh flavour of the mango. Adding a little Greenfields Orange Blossom Water gives the glaze a delicate floral finish without overpowering the fruit. For extra tropical flavour, garnish with fresh mango cubes and mint just before serving. These bars freeze surprisingly well for up to one month. Serve straight from the fridge on hot summer days.

Calories: 265 kcal, Protein: 3g, Carbohydrates: 34g, Sugars: 22g, Fat: 13g, Saturated Fat: 8g, Fibre: 2g

In this recipe:

Fusion

WHO WOULD LOVE THIS?

Anyone who loves tropical desserts, summer entertaining or refreshing citrus treats.

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