Description
These vibrant mango bars feature a buttery shortbread base topped with silky mango purée and a tart raspberry swirl, creating an impressive dessert.
Ingredients
Scale
- 1 1/4 cups (160 g) all-purpose flour
- 1/3 cup (40 g) powdered sugar, sifted
- 1/2 teaspoon fine sea salt
- 8 tablespoons (113 g) unsalted butter, cold, cut into cubes
- 1 1/4 cups (300 g) ripe mango purée (about 2 large mangoes), strained for smoothness
- 2 large eggs, room temperature
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons cornstarch, sifted
- 1/4 cup (60 ml) heavy cream
- 1 teaspoon pure vanilla extract
- 3/4 cup (115 g) fresh or thawed raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- Powdered sugar for dusting (optional)
- Fresh mint or microgreens for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
- In a bowl, whisk flour, powdered sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
- Press the mixture evenly into the lined pan.
- Blind-bake the base for 12–15 minutes until pale golden, then cool slightly.
- Whisk eggs and sugar until combined, then whisk in cornstarch. Stir in mango purée, cream, and vanilla.
- Simmer raspberries with sugar and lemon for 2–3 minutes, then blend and strain.
- Pour the mango filling over the crust and dollop raspberry purée in a checkerboard pattern.
- Swirl gently with a skewer or toothpick.
- Bake at 325°F (160°C) for 20–25 minutes until set at the edges.
- Cool completely on a wire rack, then chill for at least 2 hours.
- Slice into bars and dust with powdered sugar if desired.
Notes
Use fully ripe mangoes for the best flavor and natural sweetness. Chill thoroughly before slicing to maintain clean edges.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg