Description
Indulge in the vibrant, tropical flavor of these easy-to-make Mango Curd Bars. A luscious, tangy mango curd sits atop a buttery shortbread crust, creating a perfect balance of textures and tastes.
Ingredients
- For the Shortbread Crust:
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, very cold and cubed
- For the Mango Curd Filling:
- 1 ½ cups (approx. 2–3 medium) ripe mango puree (from about 2–3 large mangoes)
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 2 large egg yolks
- ¼ cup (60ml) fresh lemon juice
- 1 tablespoon cornstarch (optional, for stability)
- ½ cup (113g) unsalted butter, cold and cubed
Instructions
- 1. Prepare the Crust: Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang. In a bowl, whisk flour, sugar, and salt. Cut in cold butter until crumbly. Press firmly into the prepared pan and prick with a fork.
- 2. Par-Bake Crust: Bake for 18-22 minutes, or until edges are lightly golden. Let cool slightly.
- 3. Make Mango Curd: In a medium saucepan, whisk mango puree, sugar, eggs, egg yolks, lemon juice, and cornstarch (if using). Cook over medium-low heat, stirring constantly, until thickened (170-175°F / 77-79°C). Remove from heat and stir in cold butter until melted and smooth. Strain through a fine-mesh sieve if desired.
- 4. Assemble and Bake Bars: Pour warm curd over the par-baked crust. Return to oven and bake for 15-20 minutes, or until the curd is just set with a slight wobble in the center.
- 5. Cool and Chill: Cool completely in the pan on a wire rack for 2-3 hours. Then, refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
- 6. Slice and Serve: Use parchment paper to lift the bars from the pan. Slice into squares with a sharp, warm knife. Enjoy!
- Prep Time: 30 mins
- Cook Time: 40 mins