Ingredients
Scale
- 1¾ cups all-purpose flour
- 7 tablespoons powdered sugar
- 10 tablespoons cold butter
- 1 egg yolk
- 2 teaspoons heavy cream
- 1 teaspoon vanilla extract
- 2½ teaspoons unflavored plant-based gelling powder
- ¼ cup cold water
- 12 tablespoons softened butter
- 1½ cups granulated sugar
- 10 egg yolks
- 1 cup mango puree
- ¼ teaspoon salt
- 2 tablespoons fresh lemon juice
- ½ cup raspberry jam
Instructions
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine flour, powdered sugar, and salt. Cut in cold butter until coarse crumbs form. Mix in egg yolk and cream until dough forms. Press into the bottom of a greased 9×9-inch baking pan and bake for 20 minutes until golden.
- For the mango curd, bloom the gelling powder in cold water. Beat softened butter and sugar until fluffy; add egg yolks one at a time. Stir in mango puree, salt, lemon juice, and bloomed gelling mixture until smooth. Pour over the baked crust.
- Drop spoonfuls of raspberry jam on top and swirl gently with a knife. Bake for an additional 15 minutes until set. Cool completely before slicing into bars.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 220
- Sugar: 14g
- Sodium: 80mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg