Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 large ripe mangoes, peeled and chopped (about 2 cups mango puree)
- 3/4 cup granulated sugar (for mango curd)
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
If you don’t have fresh mangoes, frozen mango chunks work beautifully—just thaw and puree them well. For a dairy-free shortbread crust, you can substitute butter with a plant-based margarine; just keep in mind it might slightly change the texture but will still be delicious.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
- In a large bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy, about 3-4 minutes using an electric mixer or wooden spoon. This step reminds me of Mama Lou’s patience as she creamed butter by hand, always humming a tune.
- Add the flour and salt to the butter mixture. Stir until just combined and a crumbly dough forms. Press this dough evenly into the bottom of your prepared pan, creating a smooth, compact layer.
- Bake the crust for 18-20 minutes or until it’s lightly golden around the edges. While the crust is baking, start your mango curd.
- To make the mango curd, puree the chopped mangoes in a blender until smooth. Pour the puree into a medium saucepan over medium-low heat.
- Whisk together the sugar, eggs, lemon juice, lemon zest, and cornstarch in a separate bowl until smooth and no lumps remain.
- Slowly whisk the egg mixture into the warm mango puree in the saucepan. Cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. I always think of Mama Lou’s watchful eye during this step—curdling was never an option in her kitchen!
- Remove from heat and stir in the vanilla extract. Let the curd cool slightly for 10 minutes.
- Pour the mango curd evenly over the warm shortbread crust. Return to the oven and bake for an additional 15 minutes, or until the curd is set but still slightly jiggly in the center.
- Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.
- Use the parchment overhang to gently lift the bars out of the pan. Cut into 12 squares and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
