th images menu user export search eye clock list list2 arrow-left untitled twitter facebook googleplus instagram cross photos entrep-logo-svg

Dessert recipe for your food biz: Dried mango bars

Here’s one dessert recipe that can be your latest business idea or an addition to your food business menu.
By Aileen Anastacio |
Dessert recipe for your food biz: Dried mango bars

We know for a fact that each of us is born with sweet tooth. That is why most local food businesses never miss to offer various desserts in their menus. Home-based and startup entrepreneurs who want to jumpstart into a simple food business will always find dessert items as lucrative and sure-ball products for a successful venture.

Here’s one easy dessert recipe that you can try this weekend. Make and sell chewy and yummy dried mango bars.

Cooking tip: If you don’t have a food processor, you can use two forks to make the crust.
Makes 24 bars
Prep Time 20 minutes
Baking Time 1 hour

For the crust
•    2 cups all-purpose flour
•    1/2 cup confectioners’ sugar
•    1 cup butter

For the filling
•    1 cup water
•    200 grams dried mangoes
•    1/4 cup all-purpose flour
•    1 teaspoon baking soda
•    2 large eggs
•    3/4 cup brown sugar
•    1 teaspoon vanilla extract
•    confectioners’ sugar for dusting


1.  Preheat oven to 350°F. Grease an 8x12-inch pan.

2.  Make the crust: combine all-purpose flour and confectioners’ sugar in a food processor. Pulse a few times to mix well. Add butter, mix, and form into a soft ball of dough.

3.  Transfer dough to the prepared pan. Use your fingers to spread the dough to make one even layer. Bake for 15 to 20 minutes or until golden brown.

4.  Make the mango filling: place water in a saucepan and bring to a boil. Add dried mangoes and cook for 10 minutes or until soft. Drain water; place mangoes in a food processor and pulse until roughly chopped.

5.  Whisk together all-purpose flour and baking soda in a bowl; mix to combine.

6.  In a separate bowl, combine eggs and brown sugar. Add vanilla, then stir in mangoes. Gradually add the flour mixture.

7.  When the crust is ready, pour the mango mixture over and spread evenly. Bake for 30 to 35 minutes or until the center is set but not hard. Do not overcook.

8.  Let cool before slicing into 2x2-inch squares. Dust confectioners’ sugar on top before serving.

Photo: Patrick Martires; Styling: Rachelle Santos


This recipe was originally published in (with minor tweaks by editor)

Latest Articles