Thursday, March 22, 2012

Mango Cream Cheese Bars from Hammock Tracks...

After Ms. Savannah over at Hammock Tracks contacted me about a recipe exchange on one another's blogs, I simply couldn't refuse... she has so many wonderful recipes to choose from!

Once I saw the Mango Cream Cheese Bars, I knew I had to try them!

Not only does Savannah have great recipes on her blog compiled in a section titled Savannah's Savory Bites, she also has many other categories within her blog... including a family forum, a home schooling section, and tales chronicling life at her home.

As for the bars... they turned out fabulous! I followed the recipe pretty much to the tee, but I couldn't find fresh mangos! Go figure... I live on a tropical island and couldn't find the suckers! Anyway, I adapted by using some jarred mangos in a light syrup. Also, I did execute the method of preparation a bit differently.

I hope you'll head over to Hammock Tracks and browse Savannah's site! With Spring approaching and Summer soon after, I am excited to try another one of her recipes... Watermelon Lemonade!

Mango Cream Cheese Bars
Slightly adapted from Savannah's Savory Bites

For the Crust:

  • 1-1/2 Cups Flour
  • 1/2 Cup Powdered Sugar
  • 1/2 Cup Shredded Coconut
  • 3/4 Cup Cold Butter, Cubed
For the Cream Cheese Mango Filling:

  • 2 Blocks (8 OZ.) Cream Cheese, Softened
  • 3/4 Cups Sugar
  • 2 Whole Eggs, Room Temperature
  • 1/3 Cup Lemon Juice
  • 1 Cup Whole Milk
  • 1 Jar (1LB, 4 OZ) Mangos- Drained And Cubed Or 2 Fresh Mangos- Peeled And Cubed
For the Crust:

Preheat the oven to 350 degrees (F).

In a medium bowl, combine the flour, powdered sugar, and coconut. With a pastry cutter, cut in the cold butter. You can also use clean hands cut the butter into the dry ingredients. Even easier, use a food processor and pulse the ingredients until they are incorporated. 

Lightly grease or line (bottom and at least two sides for lifting) with parchment paper, a 13 x 9 baking dish. Press the crust evenly into the bottom of the dish. Bake for 18 minutes in the oven. 

For the Filling:

While the crust bakes, in a large bowl, cream the softened cream cheese and sugar together. Add the eggs, one at a time, until mixed in. Add the lemon juice, then the milk until combined. 


Once the crust has baked for 18 minutes, remove from the oven and pour the filling over top. Place the drained and cubed mangos in the filling, making sure to cover the entire surface of the filling. Bake an additional 30-40 minutes or until the filling is slightly jiggly. Remove and cool completely, then chill in the refrigerator. Slice into squares. Makes 20 bars. 



  1. oh my, this sounds so delicious, would love a piece for a snack right now

  2. YUM! We just ate the freshest mangoes over the weekend, and they were so good! My 2 year old grandson LOVES them:) This is a definite keeper!


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