Mango Bars with Raspberry Swirl

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Mango Bars with Raspberry Swirl

These Raspberry Mango Bars have everything going for them; a buttery shortbread crust, smooth mango curd that actually sets, and a swirl of tart raspberry jam.

Prep Time30

Cook Time35

Course: Cookies and Bars, Dessert

Cuisine: American

Keyword: mango bars, mango curd bars, mango dessert bars

Servings: servings

Author: Pat Nyswonger

Ingredients

For the Shortbread Crust:

1-¾ cups all-purpose flour 210 grams
7 tablespoons powdered sugar 56 grams
¼ teaspoon salt
10 tablespoons cold butter, cut into pieces 140 grams
1 egg yolk
2 teaspoons heavy cream
1 teaspoon vanilla

For the Mango Curd:

1 packet 7 grams or 2-½ teaspoons gelatin
¼ cup cold water
12 tablespoons butter softened
1-½ cups sugar
10 egg yolks
1 cup mango puree store bought or homemade (see notes)
¼ teaspoon salt
2 tablespoons lemon juice
½ cup raspberry jam

Instructions

Prepare the Crust:

Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper, leaving a 2-inch overhang. Set aside.
In a food processor, pulse together the flour, sugar, and salt.
Add the butter and process until the mixture resembles fine sand.
In a small bowl, whisk the egg yolks, cream, and vanilla. Pour into the food processor and pulse just until the mixture becomes crumbly.
Transfer the dough to the baking dish. Use the flat bottom of a measuring cup to press it evenly into the pan.
Prick the dough all over with a fork. Place the dish in the freezer for 20–30 minutes.
Lightly spray 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.
Set aside to cool completely while preparing the filling.

Make the Mango Curd:

Bloom the Gelatin: Sprinkle the gelatin over ¼ cup of cold water in a shallow dish. Let it sit while you prepare the curd.
Place a fine-mesh strainer over a bowl and keep it nearby.
Prepare Double Boiler: Fill a saucepan with 2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
In the top bowl, beat the butter and sugar with an electric mixer for about 30 seconds.
Mix in the egg yolks, then add the mango purée, salt, and lemon juice, beating until well combined.
Stir continuously over the simmering water for 15–25 minutes, until the mixture thickens enough to coat the back of a spoon and leave a clean stripe when wiped with a finger.
Microwave the softened gelatin for 8–12 seconds until it turns syrupy (don’t get it too hot or it will loose it’s thickening power). Stir it into the thickened mango curd.
Pour the mango curd through the mesh strainer into a clean bowl, discarding any solids. Spread the strained curd evenly over the cooled crust.
Warm the raspberry jam slightly in the microwave. Drop small spoonfuls over the mango curd and use a knife tip to swirl it into a marbled pattern.
Refrigerate for 4 to 6 hours or overnight until fully set.

To Serve:

Run a warm knife around the edges of the dish and use the parchment paper overhangs to lift the dessert out onto a cutting board.
Slice into bars, dipping the knife in hot water and wiping it clean between cuts for clean edges.

Notes

To make your own mango puree, peel and pit 2 to 3 ripe mangoes, then blend in a blender or food processor until smooth. Store in the fridge for up to 3 days or freeze for 3 months.
I adapted our recipe for Egg Yolk Lemon Curd by substituting mango puree for the lemon juice and adding gelatin to the final mix. The gelatin keeps the mango curd firm enabling clean slices.
Reserve the egg whites for another project, they may be placed in a lidded container and frozen for future use.
Use leftover egg whites for meringue, macarons, or homemade marshmallows, or add them to scrambled eggs for extra protein.
Ataulfo (Honey) mangoes work best but any ripe, juicy variety will do.

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