Description
Mango Bars with Raspberry Swirl feature a buttery shortbread crust topped with smooth, tangy mango curd and a beautiful swirl of raspberry jam. The mango filling sets firmly for neat slices, making these fruity dessert bars a lovely treat for spring, summer, parties, or anytime you crave a bright tropical dessert.
Ingredients
For the shortbread crust:
- 1 3/4 cups all-purpose flour (210 g)
- 7 tablespoons powdered sugar (56 g)
- 1/4 teaspoon salt
- 10 tablespoons cold butter, cut into pieces (140 g)
- 1 egg yolk
- 2 teaspoons heavy cream
- 1 teaspoon vanilla extract
For the mango curd:
- 2 1/2 teaspoons unflavored gelatin powder (7 g)
- 1/4 cup cold water
- 12 tablespoons butter, softened
- 1 1/2 cups granulated sugar
- 10 egg yolks
- 1 cup mango purée, store-bought or homemade
- 1/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 1/2 cup raspberry jam
Instructions
- Prepare the crust: Preheat the oven to 350°F. Line a 9 × 9-inch baking dish with parchment paper, leaving a 2-inch overhang on two sides.
- Pulse the flour, powdered sugar, and salt together in a food processor.
- Add the cold butter and process until the mixture resembles fine sand.
- In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Add this mixture to the food processor and pulse just until the dough becomes crumbly.
- Transfer the dough to the prepared baking dish. Press it evenly into the bottom using the flat base of a measuring cup. Prick the dough all over with a fork.
- Freeze the crust for 20–30 minutes. Lightly coat one side of a piece of foil with nonstick spray and press it onto the chilled dough. Add pie weights.
- Bake for 15 minutes. Carefully remove the foil and pie weights, then bake for another 20 minutes, or until the crust is lightly golden. Let it cool completely.
- Prepare the gelatin: Sprinkle the gelatin over 1/4 cup cold water in a shallow dish. Let it sit while you prepare the mango curd.
- Place a fine-mesh strainer over a clean bowl. Fill a saucepan with about 2 inches of water and bring it to a gentle simmer over medium-low heat. Set a heatproof bowl over the saucepan, making sure it does not touch the water.
- In the heatproof bowl, beat the softened butter and granulated sugar with an electric mixer for about 30 seconds.
- Mix in the egg yolks, then add the mango purée, salt, and lemon juice. Beat until well combined.
- Cook the mixture over the simmering water, stirring continuously for 15–25 minutes, until thick enough to coat the back of a spoon and leave a clear stripe when you run a finger through it.
- Microwave the softened gelatin for 8–12 seconds, just until syrupy. Avoid overheating it. Stir the gelatin into the thickened mango curd.
- Pour the mango curd through the fine-mesh strainer into the clean bowl, discarding any solids. Spread the strained curd evenly over the cooled shortbread crust.
- Warm the raspberry jam slightly in the microwave. Drop small spoonfuls over the mango curd and gently swirl with the tip of a knife to create a marbled pattern.
- Refrigerate for 4–6 hours or overnight, until completely set.
- To serve: Run a warm knife around the edges of the pan. Use the parchment overhang to lift the dessert onto a cutting board.
- Cut into 12 bars, dipping the knife in hot water and wiping it clean between cuts for neat slices.
Notes
- Homemade mango purée: Peel and pit 2–3 ripe mangoes, then blend until smooth in a blender or food processor. Refrigerate for up to 3 days or freeze for up to 3 months.
- The gelatin helps the mango curd set firmly so the bars can be cut into clean slices.
- Save the leftover egg whites in a covered container in the refrigerator for short-term use or freeze them for future recipes such as meringues, macarons, marshmallows, or scrambled eggs.
- Ataulfo (Honey) mangoes are especially good for this recipe, but any ripe, juicy mango variety will work.
- Allow the bars to chill completely before slicing. For the cleanest cuts, use a warm knife and wipe it between each slice.
- Keep the finished bars refrigerated until ready to serve.
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American