These tropical fruit layered cookie bars have a rich buttery shortbread crust with a sweet cooked mango filling topped with a crunchy oat crumb topping.

Tropical Mango Bars

Crust:
2 cups all-purpose flour
1/2 cup granulated sugar
1 cup butter

 

Filling:
4 cups chopped mangoes
3/4 cup granulated sugar
1/3 cup water
1 teaspoon fresh lemon juice
3 tablespoons cornstarch
3 tablespoons water

 

Topping:
2 cups quick oats
1/4 cup all-purpose flour
1/2 cup granulated sugar
2/3 cup butter

1. Preheat oven to 350°F (175°C).
2. Crust, combine flour and sugar. Cut in butter. Press into 13 x 9 x 2-inch pan. Bake for 7 to 10 minutes or until lightly brown.
3. Filling, combine in a saucepan mangoes, sugar, water and lemon juice. Cook over low-medium heat until mangoes are tender, 10 to 12 minutes. Combine cornstarch and water in a separate bowl. Stir into mango mixture. Cook until mixture is thick. Cool slightly. Pour over prepared crust.
4. Topping, combine oats, flour, and sugar. Cut in butter. Sprinkle over mangoes.
5. Bake for 50 minutes. Cool. Cut into bars.

Makes 36 bars.