• Mango Blueberry Crumble Bars

Mango Blueberry Crumble Bars

½ cup unsalted butter, cold
½ cup white sugar
¼ cup + 1/3 cup Mango Habanero Sugar
1 ½ cups + 1 Tbsp. all-purpose flour
2 tsp. Madagascar Vanilla Pure Extract
1 ½ tsp. Cinnamon Ground – Vietnamese, divided
Pinch of kosher salt
1 egg
½ cup + 1 Tbsp. sour cream
2 Tbsp. orange juice
4 tsp. cornstarch
1 cup blueberries, divided
1 cup, mango, chopped, divided (discard any accumulated juices)
PREHEAT oven to 350°F. Spray an 8-inch square baking pan with non-stick cooking spray. Line pan with parchment paper allowing excess to hang over sides. Spray with non-stick spray.

COMBINE butter, white sugar, ¼ cup Mango Habanero Sugar, 1½ cups flour, ¾ tsp. Cinnamon Ground - Vietnamese, and salt in a food processor. Process about 1 min or until mixture is clumpy and crumbly. Set aside ¾ cup of mixture and press the remaining mixture evenly into baking pan. Set aside.

WHISK egg, sour cream, 1/3 cup Mango Habanero Sugar, orange juice, 1 Tbsp. flour, cornstarch, Madagascar Vanilla Pure Extract, and ¾ tsp. Cinnamon Ground - Vietnamese in a medium bowl. Stir in ½ cup blueberries & ½ cup mango. Pour the filling on top of the crust. Spread the remaining fruit evenly on top.

SPRINKLE reserved butter mixture over top of berries, dropping lumps on top to create a nice crumbled look. Bake 1 hr. Cool completely before cutting.

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