Description
These delightful Mango Curd Bars feature a buttery shortbread crust topped with a vibrant, tangy, and silky-smooth mango curd filling. They offer a perfect balance of sweet and zesty, reminiscent of tropical sunshine.
Ingredients
Scale
- For the Shortbread Crust:
- 2 cups (240g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 cup (226g) unsalted butter, cold and cubed
- For the Mango Curd Filling:
- 1 1/2 cups (approx. 2–3 medium) ripe mango purée (from 2 large or 3 small mangoes)
- 1 1/4 cups (250g) granulated sugar
- 3 large eggs
- 2 large egg yolks
- 1/4 cup (60ml) fresh lime juice (or lemon juice)
- Pinch of salt
- 1/2 cup (113g) unsalted butter, cold and cubed
Instructions
- 1. Prepare the Shortbread Crust: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper. In a food processor, pulse flour, sugar, and salt. Add cold butter and pulse until coarse crumbs form. Press evenly into the pan and bake for 18-20 minutes, until lightly golden. Cool slightly.
- 2. Make the Mango Curd: In a medium saucepan, whisk mango purée, sugar, eggs, egg yolks, lime juice, and salt over medium-low heat. Whisk constantly for 8-12 minutes, until thickened (170-175°F/77-79°C). Remove from heat and stir in cold butter until melted. For extra smoothness, strain through a fine-mesh sieve.
- 3. Assemble and Bake: Pour warm curd over the pre-baked crust, spreading evenly. Bake for another 20-25 minutes, or until the curd is mostly set with a slight jiggle in the center.
- 4. Cool and Chill: Let bars cool completely on a wire rack at room temperature. Refrigerate for at least 2-4 hours, or preferably overnight, before slicing and serving.
- Prep Time: 30 mins
- Cook Time: 45 mins