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Bright, buttery dessert bars with a crisp shortbread crust, silky mango curd set with gelatin, and a tangy raspberry jam swirl. Easy to make with a tropical sweet-tart flavor and perfectly clean slices.

Ingredients

Scale
  • 1 cup all-purpose flour (measured precisely)
  • 1/3 cup powdered sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 2 tablespoons unflavored gelatin (powdered)
  • 1/2 cup cold water (for gelatin bloom)
  • 1 1/2 cups fresh mango puree (or store-bought)
  • 1 tablespoon fresh lemon juice
  • 1/2 cup seedless raspberry jam

Instructions

  1. Preheat oven to 350°F and line a 9×9-inch pan with parchment paper, leaving a 2-inch overhang on the sides.
  2. In a food processor, pulse all-purpose flour, powdered sugar, and salt until combined.
  3. Add cold cubed butter and pulse until mixture resembles fine sand.
  4. Whisk together egg yolk, heavy cream, and vanilla extract; add to the food processor and pulse just until dough forms crumbly bits.
  5. Press dough firmly and evenly into the prepared pan using the flat bottom of a measuring cup. Prick all over with a fork and freeze for 20–30 minutes.
  6. Cover the chilled crust with foil (spray side down), place pie weights or dried beans on top, and bake for 15 minutes.
  7. Remove foil and weights and bake an additional 20 minutes until lightly golden. Let cool completely.
  8. Sprinkle gelatin over cold water and let it bloom for about 5 minutes.
  9. Set up a double boiler by simmering about 2 inches of water in a saucepan over medium-low heat. Place a heatproof bowl on top, ensuring it does not touch the water.
  10. In the heatproof bowl, beat softened butter and granulated sugar with an electric mixer until creamy.
  11. Add egg yolks to the butter and sugar mixture and stir to combine.
  12. Stir in mango puree, salt, and fresh lemon juice until smooth.
  13. Cook the mango curd over the simmering water, stirring constantly for 15–25 minutes, until the mixture coats the back of a spoon and leaves a clear streak when you run your finger through.
  14. Microwave the bloomed gelatin for 8–12 seconds until syrupy, then stir into the warm mango curd until fully blended.
  15. Strain the mango curd through a fine-mesh sieve into a clean bowl to ensure smoothness.
  16. Pour the strained mango curd evenly over the cooled shortbread crust.
  17. Warm the raspberry jam slightly until spreadable, then spoon small dollops over the mango layer.
  18. Swirl the raspberry jam gently into the mango curd using the tip of a knife to create a marbled effect.
  19. Refrigerate the bars for at least 4–6 hours or overnight to fully set the curd.
  20. To serve, run a warm knife along the pan edges to loosen the bars, lift the slab using the parchment overhang, and cut neat slices by dipping the knife in hot water, wiping it dry before every cut.

Notes

Freeze the shortbread crust before baking to prevent shrinking and maintain crispness., Cook the mango curd gently over a double boiler, stirring consistently to avoid lumps and achieve a silky texture., Straining the curd removes any cooked egg bits for a smooth finish., Slightly warming the raspberry jam makes swirling easier and neater., Chill the assembled bars overnight to ensure firm set and clean slicing., For clean-cut slices, dip the knife in hot water and wipe dry between cuts., Store leftover bars in an airtight container in the refrigerator for up to 5 days, placing parchment between layers if stacking., Freeze individual bars on a baking sheet first, then transfer to a freezer-safe container with parchment paper between layers; freeze up to 3 months., Thaw frozen bars overnight in the refrigerator for best texture and flavor.

Nutrition

Find it online: https://gingerbaking.com/raspberry-mango-bars/