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Gooey Mango Custard Cake Bars

I started poring over my vintage recipe books looking for good, old school, soul filling comfort food…tropical style.

My mother and I have made a gooey three-layer custard cake, that had been circulating the internet recipe sites on and off, for years. It is simple to make and hits the spot when you want something sweet, but not too crazy.

Thanks to Jungle Pulp Mango Puree, it only took one try to adapt this recipe.  I incorporated the puree and it was true hit, island style.

It can be amazing and soul soothing when served warm or enjoyed cold as a delightful antidote for that midnight craving. 

Gooey Mango Custard Cake Bars

Graham Cracker Crust Ingredients:

2 cups of graham cracker crumbs

¾ cup of melted butter

2 Tbsp sugar


Jungle Pulp Mango Filling:

8 large eggs

1 cup sugar

2 cups of Jungle Pulp Mango Puree

½ cup all-purpose flour


            Preheat the oven to 350 degrees.

  • In a small bowl combine the graham cracker crumbs, butter and sugar. Mix well.
  • Line a 9 x 13 glass baking dish with parchment paper; be sure to leave at least 1 inch of paper over the handles of the dish. This will help with removing the baked cake from the dish.
  • Press the crumb mixture into the bottom of a parchment paper lined 9” x 13” glass baking dish.
  • Combine the eggs, sugar and Jungle Pulp Mango Puree. Whisk until smooth, and then dust in the flour a little at a time.  Continue whisking until all of the flour has been incorporated into the liquid mixture.
  • Pour into the prepared baking dish and bake for approximately 20 minutes until the top and edges turn a medium, golden brown.
  • Let the dessert cool and using the parchment paper remove it from the dish to a cutting board. Cut into eight pieces.  Decorate to your taste with whipped cream or powdered sugar.




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