Description
These vibrant Mango Curd Bars feature a crisp, buttery shortbread crust topped with a silky, tangy, and intensely flavorful fresh mango curd. A perfect taste of the tropics in an easy-to-bake dessert.
Ingredients
- For the Shortbread Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- ¾ cup (1 ½ sticks or 170g) cold unsalted butter, cubed
- For the Mango Curd Filling:
- 1 ½ cups (360g) fresh mango puree (from about 2–3 ripe mangoes)
- 1 cup (200g) granulated sugar
- 2 large whole eggs
- 2 large egg yolks
- 2 tablespoons fresh lemon juice
- ½ cup (1 stick or 113g) cold unsalted butter, cubed
Instructions
- 1. Prepare Pan & Oven: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang. Lightly grease.
- 2. Make & Bake Crust: Whisk flour, sugar, and salt in a bowl. Cut in cold butter until coarse crumbs form. Press firmly into prepared pan. Bake 18-20 minutes until lightly golden. Cool slightly.
- 3. Prepare Mango Curd: In a heatproof bowl, whisk mango puree, sugar, whole eggs, and egg yolks. Place over simmering water (not touching). Whisk constantly 8-12 minutes until thickened to 170°F (77°C) and coats a spoon. Remove from heat, stir in lemon juice, then whisk in cold butter until smooth. Strain through a fine-mesh sieve.
- 4. Assemble & Bake Bars: Pour warm curd over the par-baked crust. Bake 20-25 minutes, until curd is set with a slight jiggle in the center.
- 5. Cool & Chill: Cool completely on a wire rack at room temperature. Then, chill in the refrigerator for at least 3-4 hours, or preferably overnight, until very firm.
- 6. Slice: Use parchment to lift bars from the pan. Slice into desired shapes using a sharp, warm knife, cleaning between cuts for neatness. Serve and enjoy!
- Prep Time: 30 mins
- Cook Time: 45 mins