I’ve already turned those backyard hauls into recipes like my mango coconut milkshake and this super easy mango jam, but these mango oat shortbread squares might be my new favorite.

They’ve got a silky mango filling that’s sweet with just enough tartness, and a buttery oatmeal crust with mango filling that’s flecked with shredded coconut and oats.

I like to think of them as a tropical riff on classic lemon bars.

Let me show you how to make them!

5 Star Review

“I used mango pulp from a can found in Indian grocery stores instead. Since the pulp already has sugar added, I used a bit less than what the recipe calls for. These mango squares/bars were amazing. Everyone loved them. This is such a great recipe and so easy. Love the oatmeal in the shortbread crust, too. Thank you so much!”

—Tyra

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Food Processor

If you are making salsas or sauces or a dessert crust, a food processor is a must have! It chops and blends so quickly, saving you so much time!

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How To Make Mango Puree

For the filling, I used fresh mangoes from my backyard tree. Just peeled, chopped, and blended until smooth.

You can absolutely use canned mango pulp if that’s easier, and frozen mango works too in a pinch. Just make sure to let it thaw completely and strain off any extra liquid so your bars don’t come out mushy.

That said, fresh really is best here. You’ll need about 2 cups of cubed mango (roughly two large ones). Toss them in a food processor, pulse until smooth, and boom—homemade mango puree ready for your filling.

How To Make Mango Bars

The crust comes together in a food processor with oats, coconut, flour, and butter, then gets baked until lightly golden.

After that, it’s just a matter of whisking the mango puree with eggs, sugar, lime juice, and flour, and then pouring it over the crust.

🥭 Use parchment paper or foil. As you can see from these photos, I didn’t use parchment paper, and removing the bars from the baking dish was a bit messy. Do as I say, not as I do. Ha! Make sure to line your baking dish with parchment paper hanging over the sides of the dish for easy removal. You can also use aluminum foil if you prefer.

Careful not to overbake the mango bars. I know it may be tempting to want to continue to bake these bars because of the “jiggle,” but trust me, don’t do it.

The bars will continue to bake with the residual heat as they cool, so if you continue to bake them, they may end up with a rubbery texture.

These mango bars are bright, buttery, and totally worth turning on the oven for. The hardest part is trying not to eat three in a row!

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Mango Bars with Coconut Oatmeal Shortbread Crust

These Mango Bars are the mango version of classic lemon bars! Made with a buttery shortbread crust mixed with shredded coconut flakes and rolled oats, then topped with a sweet, tangy, fresh mango puree filling. Simple ingredients and easy to make. The hardest part of this recipe will be waiting for them to cool!

Course Dessert, Snack

Cuisine American

Keyword coconut oatmeal shortbread crust, easy mango bars, mango bars, shortbread crust

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Chilling Time 2 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 16 bars

Calories 193kcal

Author Jamie Silva

Ingredients

Crust

• 1 cup old fashioned rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup unsalted butter room temperature
• 1/3 cup light brown sugar packed
• 1/4 cup unsweetened coconut flakes
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Filling

• 3 large eggs
• 1 cup granulated sugar
• 1 cup mango purée from 2 cups cubed fresh mango
• 1/4 cup fresh lime juice
• 6 tablespoons all-purpose flour sifted
• Confectioner’s sugar for garnish optional

Get Recipe Ingredients

Instructions

• Preheat the oven to 325ºF. Lightly grease and line an 8×8 baking dish with parchment paper, making sure the parchment is hanging over the sides of the baking dish. This will help you easily remove the bars after baking. Set aside.
• In a food processor, pulse together oats, flour, butter, sugar, coconut flakes, cinnamon, and salt until blended. The mixture should be crumbly but still stick together when pressed together with your hands.
• Press the mixture into the prepared baking dish using the bottom of a cup. Make sure the layer is as even as possible so it bakes evenly.
• Bake the crust for 18-20 minutes until slightly golden brown. Remove from the oven, using a fork, gently poke holes all over the top of crust. Set aside.
• In a bowl, whisk the eggs with sugar then fold in the mango purée, lime juice, and flour until all is well combined. Pour onto the warm crust.
• Bake for 32-34 minutes or until the outer rim of the baking dish is set while the middle will be jiggly like jello. Don’t over bake! Let the bars cool completely (the bars will continue to bake/solidify as it cools) then cover with plastic wrap and refrigerate for 2 hours.
• Remove from the fridge and remove the mango bars from the baking dish. Dust with confectioners sugar then cut into squares wiping the knife clean between each cut. Enjoy!

Notes

Store mango bars in an airtight container for up to 1 week in the fridge.

To freeze, cut and individually wrap each bar in aluminum foil before adding the confectioner’s sugar and freeze them for up to 4 months.

Just thaw in the fridge and dust them with confectioner’s sugar before serving.

Nutrition

Serving: 1bar | Calories: 193kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 17mg | Potassium: 85mg | Fiber: 1g | Sugar: 19g | Vitamin A: 402IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg

The post Mango Bars with Coconut Oatmeal Shortbread Crust appeared first on A Sassy Spoon®.

But the one I come back to again and again is this simple spicy mango salsa. It’s sweet, tangy, and just the right amount of zesty heat. 🔥

Whether you’re topping fish tacos, serving it with chips, or adding it to grilled shrimp, this salsa proves just how easy and fun it is to learn how to make mango salsa at home. Consider it your ticket to next-level dip and salsa recipes all year long!

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This squeezer is a handy tool that makes extracting citrus juice a breeze. It juices lemon or limes quickly, with no seeds and no mess.

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The secret is to keep the ingredients simple and let the mango shine. Ripe, juicy mangoes bring a buttery-soft sweetness that pairs beautifully with zesty lime juice and a little crunch from red onion.

🥭 Mango: Fresh or Frozen? Fresh mango makes all the difference here; frozen can work in a pinch, but the flavor of a sun-ripened mango can’t be beat!

Of course, we need a little heat. The jalapeños bring just the right kick, balancing the sweetness without overpowering the fruit.

Over the years, I’ve tested this salsa with extra cilantro, more spice, even a diced avocado or two, but I always circle back to the five-ingredient version. It’s bright, balanced, and ready in just 10 minutes!

🥭 My family loves how endlessly versatile this recipe is. Just as perfect spooned over easy jerk shrimp tacos as it is piled high with crispy tortilla chips!

Next time you have ripe mango, make this salsa and use it as a fresh topping for salmon or chicken. However you serve it, it always brings that tropical brightness that makes everyone go back for seconds.

Sometimes the simplest recipes are the ones that become your go-to, and for me, this is it.

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5-Ingredient Homemade Mango Salsa with Jalapeños

This easy mango salsa with a spicy kick is just 5 ingredients – fresh ripe mangos, diced red onions, diced jalapenos, chopped cilantro, and fresh lime juice. Perfect for Summer or any day of the week! Serve this sweet and spicy mango salsa with tortilla chips or use it as a topping for grilled chicken, fish, burgers, tacos, and more.

Course Appetizer, Dip, Snack

Cuisine American

Keyword 5-ingredient mango salsa, cilantro, easy mango salsa, fresh lime juice, fresh mango, fresh mango salsa, jalapeno, mango salsa, mango salsa recipe, red onions

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 44kcal

Author Jamie Silva

Ingredients

• 2 large mangos ripe
• 1 small red onion (1/3 cup chopped)
• 1/4 cup chopped fresh cilantro leaves
• 1 small jalapeño minced
• 1/4 cup fresh lime juice (1-2 limes)

Get Recipe Ingredients

Instructions

• Carefully peel and pit the mangos then dice them into 1/2-inch pieces. 2 ripe, large mangos should result in 2 cups of diced mangos.
• In a bowl, add the diced mango, chopped red onion, and minced jalapeño. Mix together until well combined.
• Squeeze fresh lime juice over the mango salsa and garnish with chopped cilantro. Serve with chips or as a topping for tacos. Enjoy!

Nutrition

Serving: 1serving | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 140mg | Fiber: 1g | Sugar: 9g | Vitamin A: 671IU | Vitamin C: 27mg | Calcium: 12mg | Iron: 1mg

The post 5-Ingredient Homemade Mango Salsa with Jalapeños appeared first on A Sassy Spoon®.

We’d slice them up and enjoy them on their own, turn them into a delicious mango jam, or I’d whip up these crunchy, sweet mango bars.

But you know how sometimes you want something cold, creamy, and sweet? That’s where this batido de mango comes in!

Traditionally, Cuban batidos are made with whole milk, sweetened condensed milk, sugar, ice, and whatever fruit you have on hand (kinda like my batido de fresa y guayaba).

For my version, I kept the soul of a classic batido de mango but gave it a tropical, sassy twist: mango blended with full-fat coconut milk for richness, a banana for natural creaminess, and a sprinkle of shredded coconut.

Whether you use fresh mango from your own backyard or frozen mango chunks from the store, you’re gonna love this sassy shake!

Looking for Classic Batido de Mango?

While I would love for you to try my tropical mango milkshake twist below, here’s what you need to make a classic mango shake:

• 1 cup whole milk
• 3 tablespoons sweetened condensed milk
• 3 tablespoons granulated sugar
• 1/2 cup of ice
• 1 cup fresh mango

🥭 Ok, let’s settle this. Which is best: fresh mango or frozen mango? Either works! Fresh mango will give you the brightest, juiciest flavor. Frozen mango chunks make the shake extra cold and thick without needing much ice (or any at all). Plus, they’re picked and frozen at peak ripeness, so you still get that rich, tropical sweetness year-round.

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Batidos de fruta are definitely a hit in my Cuban family, but I gotta say… un batido de trigo will always have a special place in my heart. Highly recommend you save that recipe for a rainy day! 😍

Storing Suggestions

While this mango shake is best enjoyed fresh out of the blender, you can transfer any leftovers to a large mason jar and store them in the fridge for up to 2 days.

They may not have the exact same consistency, but will still be delicious. You can also freeze it in a large mason jars for up to 2 months.

When you’re ready to drink it, thaw the milkshake in the fridge or at room temperature before consuming.

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Batido de Mango (Cuban Mango Shake with Coconut + Banana)

This creamy Batido de Mango, a Cuban mango shake with coconut and banana, comes together with just 5 ingredients: mango, banana, full-fat coconut milk, sweetened condensed milk, and shredded coconut flakes. Use fresh mango in summer or frozen mango year-round. Ready in 10 minutes, it’s a glass of tropical paradise!

Course Breakfast, Drinks

Cuisine Cuban

Keyword batido de mango, batido de mango y banana, batido recipe, cuban batido, cuban mango shake, cuban milkshake

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 308kcal

Author Jamie Silva

Ingredients

• 2 cups full-fat coconut milk*
• 3 tablespoons sweetened condensed milk or more to taste
• 2 cups frozen mango** cubed
• 1 medium banana
• 1 tablespoon shredded coconut flakes plus more for garnish

Get Recipe Ingredients

Instructions

• Into a high-speed blender, add the coconut milk, sweetened condensed milk, frozen mango, banana, and shredded coconut flakes.
• Blend until smooth and creamy. If you're looking for a thinner consistency, add 1/2 cup of water and blend again until desired consistency.
• Pour into tall glasses and top with more shredded coconut flakes. Enjoy!

Notes

*Sub for whole milk, almond milk, or evaporated milk. Just note that evaporated milk may slightly alter the taste.

**Use fresh mango, if you prefer. Just add 1/2 cup of ice so it’s extra cold and delicious.

This recipe can easily be doubled/tripled for more servings.

Nutrition

Serving: 1shake | Calories: 308kcal | Carbohydrates: 50g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 139mg | Potassium: 492mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1033IU | Vitamin C: 36mg | Calcium: 124mg | Iron: 1mg

The post Batido de Mango (Cuban Mango Shake with Coconut + Banana) appeared first on A Sassy Spoon®.

The first time I ever had jerk shrimp was at this little hole in the wall near my house. It was pretty delicious and it was spicy. Personally, I like my jerk seasoning a little less spicy but it definitely should have a nice kick. I went home to try to recreate it (as I usually do after I discover a new food I love) and BOOM. These jerk shrimp tacos were born!

Taco night will never be the same with these jerk shrimp tacos. They’re an easy weeknight dinner that comes together quickly. This jerk shrimp is ready in 15 minutes!

Here’s what I did to bring this recipe to life!

Ingredients For Homemade Jerk Seasoning

• allspice seasoning
• brown sugar
• cumin
• cloves
• garlic
• ground ginger
• cinnamon
• salt
• black pepper
• cayenne pepper

You can also use store-bought jerk seasoning.

How To Make Jerk Shrimp Tacos

• Make the homemade jerk seasoning. In a bowl, combine all the spices and brown sugar.
• Toss the shrimp. In a bowl, add the shrimp, olive oil, and seasoning micgture. Toss until all is well combined.
• Cook the shrimp. In a large skillet, cook shrimp at medium-high heat for 2-3 minutes.
• Assemble the tacos. Divide shrimp evenly among the warm tortillas and top with mango salsa. Serve immediately with lime wedges.

I made the mango salsa to balance out the heat of this jerk shrimp taco recipe and it was the perfect pairing!

Simple, delicious, ready in 15 minutes!

You may also like:

• Avocado Chimichurri Fish Tacos
• Shrimp in Garlic Sauce (Camarones Al Ajillo)
• Basil Chimichurri Shrimp Skewers
• 15-Minute Spicy Fish Tacos

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Jerk Shrimp Tacos with Mango Salsa

Jerk shrimp taco recipe with mango salsa. Spicy jerk shrimp paired with a refreshing mango salsa on corn tortillas! Perfect for any day of the week!

Course Dinner, Lunch

Cuisine American

Keyword easy taco recipe, jerk shrimp, jerk shrimp tacos, mango salsa, shrimp taco recipe, shrimp tacos, taco recipe, tacos

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 373kcal

Author Jamie Silva

Ingredients

Jerk Seasoning

• 2 teaspoons allspice seasoning
• 2 tablespoons brown sugar
• 1/2 teaspoon cumin
• 1/4 teaspoon cloves
• 1/4 teaspoon garlic
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/8 teaspoon cayenne pepper

Shrimp Taco Ingredients

• 1 tablespoon extra virgin olive oil divided
• 1 lb shrimp peeled and deveined
• 12 warm corn tortillas
• Lime wedges
• Homemade Mango Salsa Recipe

Get Recipe Ingredients

Instructions

• In a large bowl, add shrimp, jerk seasoning, and olive oil. Toss the shrimp to coat.
• In a large skillet, cook shrimp at medium-high heat for 2-3 minutes.
• Divide shrimp evenly among the warm tortillas and top with mango salsa. Serve immediately with lime wedges. Enjoy!

Nutrition

Serving: 1serving | Calories: 373kcal | Carbohydrates: 50g | Protein: 28g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1502mg | Potassium: 329mg | Fiber: 6g | Sugar: 13g | Vitamin A: 491IU | Vitamin C: 26mg | Calcium: 244mg | Iron: 4mg

Originally posted in May 2017. Updated recipe + photos in March 2021.

The post Jerk Shrimp Tacos with Mango Salsa appeared first on A Sassy Spoon®.

Anyways, I couldn’t use them all at once, so I chopped them up and froze them before they went bad. Now I can make mango recipes anytime I want (like my batido de mango, which I make all the time).

I really wanted to create a simple mango jam from scratch. Something easy and approachable, like my homemade guava jam recipe. No fancy tools, no store runs… just ripe fruit, a saucepan, and a little patience.

So today, we’re making a 3-ingredient mango jam that comes together on the stovetop. No pectin needed. Let me show you!

5-Star Review

“I made this a few days ago, as my sister-in-law gave me a bag of mangoes that were very ripe and I needed to use them before they spoiled. This is the easiest and best recipe for mango jam I’ve ever tried. Even people who aren’t mango fans love it. Thanks for a great, quick and easy recipe!”

—Deb

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🥭 How To Make Mango Jam

For this small batch, all you need is mango, sugar, and lime. (And yes, lime totally works like lemon here—it brightens the flavor and adds a bit of natural pectin.)

Mangos are naturally low in pectin, so technically you’d need a thickener, BUT… with a gentle simmer and a little time, you’ll get that glossy, spreadable texture without any additives.

The lime juice pulls double duty here, helping the jam set and enhancing all that tropical sweetness.

I used weck jars to store mine, but any clean, airtight container will do the trick.

🥭 Using frozen mango purée or pulp? You can totally use thawed mango purée/pulp, but just a heads up: the texture will be slightly different. If it’s too thin or watery, you may need to simmer it longer to get that jammy consistency—or stir in a little cornstarch slurry at the end to help it thicken. Just keep an eye on it!

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🥭 Ways To Use Mango Jam

Sure, you can pair mango jam with cheese and crackers or swirl it into yogurt or ice cream, but just like I do with my guava cheese pastries and coconut pastelitos, you can also spoon it into puff pastry for an easy, tropical twist on dessert.

Want to mix it up? Add chopped strawberries 🍓 to this jam. Just fold in about 1/2 cup of chopped fresh strawberries after the mango jam has thickened and is nearly done cooking.

Let it simmer for a few extra minutes to soften the berries and blend the flavors, then cool and store as usual. It adds a pop of color and a juicy berry note that plays perfectly with the mango.

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3-Ingredient Mango Jam Recipe

This homemade mango jam is made with just 3 simple ingredients: fresh mango, sugar, and lime juice. No pectin needed! It’s naturally thick, super spreadable, and bursting with bright mango flavor. Slather it on Cuban crackers or toast, spoon it over yogurt or ice cream, or use it as a sweet glaze for chicken wings. However you serve it, this small-batch jam is a tropical twist you'll want to keep in the fridge all summer long.

Course Breakfast, Brunch

Cuisine American

Keyword homemade jam, jam recipe, mango jam, mango jam recipe, mango jam without pectin, mango marmalade

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1 cup

Calories 100kcal

Author Jamie Silva

Ingredients

• 2 cups chopped ripe mango
• 3/4 cup granulated sugar
• 1 teaspoon lime juice

Get Recipe Ingredients

Instructions

• In a saucepan, add chopped mango and sugar.
• Cook on medium heat while mashing the mango until you get a thick jam-like consistency for 15-20 minutes.
• Stir in the lime juice. Cook for another 5 minutes.
• Let the jam cool completely before transferring to a jar. The jam will continue to thicken over the next 24-48 hours.
• Use the mango jam on buttered bread, mixed into yogurt, and as a topping for ice cream. Enjoy!

Notes

This homemade mango jam lasts 2-3 weeks in the fridge in an airtight container and up to 3 months in the freezer.

 

Nutrition

Serving: 1tablespoon | Calories: 100kcal | Carbohydrates: 25g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 277mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1785IU | Vitamin C: 61mg | Calcium: 18mg | Iron: 1mg

The post 3-Ingredient Mango Jam Recipe appeared first on A Sassy Spoon®.

Moscow mules are one of my all-time favorite drinks! I love the fiery spice from ginger beer, the tart from the lime juice, and the fact that you can’t just have one. Haha!

It’s just such a refreshing drink and I can’t get enough!

When my parents gave me about 10 mangoes from their mango tree last week (yes, I know, they are SO lucky!), I knew I just had to make a delicious cocktail with one of them. And so here we are!

These Frozen Mango Moscow Mules are beyond refreshing, sweet, spicy, slushy… they’re just straight-up delicious!

Here’s how I made them.

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Copper Mugs

This set of 4 pure copper mugs is specifically designed to enhance the flavors and presentation of the iconic Moscow Mule drink.

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How To Make Frozen Mango Moscow Mule

First, I cut up my mangoes and placed them in a freezer bag. The frozen mangoes are key for these mules so they are extra thick and slushy! You can also buy frozen mangoes from the freezer section of your grocery store.

In a blender, add the frozen mango, ginger beer (which by the way, is non-alcoholic, not sure if you knew that), your favorite vodka, fresh lime juice, and ice. Blend all the ingredients in a high powered blender until slushy. I use this blender. She’s loud but effective. That’s what she said. Sorry.

Pour into mango mixture into Moscow mule copper cups. Garnish with a lime wedge and sprinkle with Tajin or chili salt on top.

That’s all folks!

I cannot wait for you to make these slushy mules!

You may also like:

• Guava Basil Moscow Mule Recipe
• Italian Limoncello Margarita
• Cuban Old Fashioned Cocktail Recipe
• Mango Berry Iced Tea Sangria

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Frozen Mango Moscow Mule

A delicious mango twist to the traditional Moscow Mule made with spicy ginger beer, frozen mangoes, fresh lime, and a dash of Tajin for some heat!

Course Drinks

Cuisine American

Keyword frozen drinks, frozen moscow mule, mango drinks, mango moscow mule, moscow mule, moscow mule recipe

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 230kcal

Author Jamie Silva

Equipment

• Moscow Mule Copper Cups

Ingredients

• 2 cups frozen mango chunks
• 12 ounces ginger beer
• 2 ounces vodka or more, if desired
• 1/4 cup lime juice
• 3 cups ice
• Lime wedges and/or Tajin/chili salt for garnish

Get Recipe Ingredients

Instructions

• In a blender, add frozen mango, ginger beer, vodka, lime juice and ice. Blend until slushy. Pour into Moscow mule copper cups.
• Garnish with a lime wedge and sprinkle with Tajin or chili salt on top. Enjoy!

Nutrition

Serving: 1serving | Calories: 230kcal | Carbohydrates: 42g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 313mg | Fiber: 3g | Sugar: 38g | Vitamin A: 1785IU | Vitamin C: 69mg | Calcium: 34mg | Iron: 1mg

The post Frozen Mango Moscow Mule Recipe appeared first on A Sassy Spoon®.