Description
These Raspberry Mango Bars combine a buttery shortbread crust with a smooth mango curd that sets perfectly, topped with a vibrant raspberry jam swirl. This layered dessert offers a delightful balance of sweet mango and tart raspberry flavors with a tender, crumbly base, perfect for a refreshing treat or elegant dessert.
Ingredients
For the Shortbread Crust:
- 1¾ 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 extract
For the Mango Curd:
- 2½ teaspoons unflavored gelatin powder (7 grams)
- ¼ cup cold water
- 12 tablespoons softened butter
- 1½ cups granulated sugar
- 10 egg yolks
- 1 cup mango puree (store bought or homemade)
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
- ½ cup raspberry jam
Instructions
- Prepare the Crust: Preheat the oven to 350°F (177°C) and line a 9×9-inch baking dish with parchment paper, leaving a 2-inch overhang. In a food processor, pulse together the flour, powdered sugar, and salt. Add cold butter pieces and process until the mixture resembles fine sand. In a small bowl, whisk the egg yolk, heavy cream, and vanilla extract, then pour into the food processor and pulse just until crumbly. Transfer dough to the prepared pan and press evenly using a flat-bottomed cup. Prick the dough all over with a fork, then freeze for 20–30 minutes. Lightly spray foil with nonstick spray and press onto dough, add pie weights on top. Bake for 15 minutes, then remove foil and weights and bake another 20 minutes until lightly golden. Let cool completely.
- Bloom the Gelatin: Sprinkle gelatin powder over ¼ cup cold water in a shallow dish and let it sit while preparing mango curd.
- Make the Mango Curd: Set up a double boiler by bringing 2 inches of water in a saucepan to a gentle simmer. Place a heatproof bowl on top, ensuring it does not touch the water. In the bowl, beat butter and sugar with an electric mixer for 30 seconds. Add egg yolks, mango puree, salt, and lemon juice, continuing to beat until smooth. Stir the mixture continuously over simmering water for 15–25 minutes until thickened enough to coat the back of a spoon and leave a clean stripe when wiped. Microwave the gelatin for 8–12 seconds until syrupy, then stir into the curd. Pour mango curd through a fine-mesh strainer into a clean bowl, discarding solids.
- Assemble the Bars: Spread the strained mango curd evenly over the cooled shortbread crust. Warm raspberry jam slightly in the microwave, then drop small spoonfuls over the mango curd. Use a knife tip to swirl the jam into a marbled pattern.
- Chill to Set: Refrigerate the bars for 4–6 hours or overnight until fully set.
- Serve: Run a warm knife around the edges of the dish and use the parchment paper overhang to lift the bars out onto a cutting board. Slice into bars, dipping the knife in hot water and wiping it clean between cuts for neat edges. Serve chilled.
Notes
- Mango puree can be store-bought or homemade by blending fresh ripe mangoes until smooth.
- To achieve a smooth curd texture, continuous stirring over the double boiler is essential to avoid scrambling the eggs.
- For clean bar slices, warming the knife between cuts helps prevent sticking and breaking the curd layer.
- Pie weights can be substituted with dried beans or rice when pressing the foil over the crust.
- Ensure the gelatin is not overheated to maintain its thickening properties.
