Best Mango Shortbread Bars Recipes

MANGO BARS

Steps:

• Preheat the oven to 350 degrees F Line a 9 x 9 baking pan with parchment paper and spray lightly with cooking spray Combine all ingredients in a food processor and pulse until fine and crumbly Pour the crumb mixture into the bottom of the prepared pan and press until all areas with your hands or a spoon until well-packed and flat on top Bake for about 15-18 minutes until just set and the middle is no longer gooey Set aside to cool while you prepare the filling
• In a clean food processor or blender, process the mango and lemon juice until smooth like a puree In a large mixing bowl, whisk together the flour, sugar and salt Then whisk in the whole eggs and egg yolk, followed by 1 cup of mango puree, lemon zest and vanilla extract Whisk until smooth and pour over the baked shortbread crust Bake for about 25-35 minutes until the middle is no longer jiggly (should be the firmness of jello). Allow to cool at room temperature before removing from the pan Once cool, pull out the parchment paper and cut into bars To create a floral pattern, use a paper flower shape to cover one section of a bar, then dust the rest with powdered sugar using a sifter or sieve. Repeat with each bar individually. Store leftovers in an airtight container in the refrigerator for up to 4 days.

MANGO GETAWAY BARS

Steps:

• Place nuts in a food processor; cover and process until finely chopped. Add 2 cups flour, confectioners' sugar and salt; cover and process until blended. Add butter; pulse just until mixture is crumbly. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 15-20 minutes or until lightly browned. , In a clean food processor, combine mango and orange marmalade; cover and process until smooth. Add sugar and remaining flour; process until combined. Add eggs and lemon zest; process just until combined. Pour over crust. Sprinkle with coconut. , Bake until golden brown around the edges, 23-28 minutes. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

MANGO BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine flour, butter, and confectioners' sugar in a bowl. Stir in macadamia nuts. Press half of the mixture into a 1/2-inch-thick layer on the bottom of the prepared pan to make the crust.
• Bake in the preheated oven until lightly browned, 15 to 20 minutes.
• Stir mangoes, white sugar, 1/3 cup water, and lemon juice together in a saucepan. Cook over medium heat until mangoes reduce by 1/3, 7 to 10 minutes.
• Combine cornstarch and 3 tablespoons water in a small bowl. Pour into the mango mixture; cook until thickened, 5 to 7 minutes. Cool briefly and pour over the crust. Sprinkle the remaining flour mixture on top.
• Continue baking until lightly browned, 20 to 25 minutes. Cool until set, about 15 minutes. Cut into bars.