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Raspberry Mango Bars Recipe

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4.5 from 398 reviews

These Raspberry Mango Bars feature a buttery shortbread crust topped with a luscious, smooth mango curd swirled with sweet raspberry jam. The vibrant tropical flavors and creamy texture make these bars a refreshing and elegant dessert perfect for any occasion.

Ingredients

Scale

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 purée (store bought or homemade)
  • ¼ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • ½ cup raspberry jam

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving a 2-inch overhang on the sides for easy removal. Set aside. In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold butter and pulse until the mixture resembles fine sand. In a small bowl, whisk together the egg yolk, heavy cream, and vanilla extract. Pour this into the food processor and pulse just until the dough becomes crumbly.
  2. Shape and Bake the Crust: Transfer the dough into the prepared baking dish. Using the flat bottom of a measuring cup, press the dough evenly and firmly into the pan. Prick the surface all over with a fork to prevent bubbling. Freeze the dough for 20 to 30 minutes until firm. Lightly spray one side of a piece of foil with nonstick spray and press it onto the chilled dough. Add pie weights on top to keep it from rising during baking. Bake in the preheated oven for 15 minutes. Carefully remove the foil and weights, then bake for an additional 20 minutes or until the crust is lightly golden. Remove from oven and let cool completely.
  3. Bloom the Gelatin: Sprinkle the unflavored gelatin over ¼ cup cold water in a shallow dish and allow it to soften while preparing the mango curd.
  4. Prepare a Double Boiler: Fill a saucepan with about 2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl on top, ensuring the bottom does not touch the water to avoid direct heat.
  5. Make the Mango Curd: In the heatproof bowl, beat the softened butter and granulated sugar with an electric mixer for about 30 seconds until combined. Add the egg yolks and mix well. Then add the mango purée, salt, and fresh lemon juice, beating until well combined. Stir the mixture continuously over the simmering water for 15 to 25 minutes, or until the curd thickens sufficiently to coat the back of a spoon and leaves a clean stripe when wiped with a finger.
  6. Add Gelatin to Curd: Microwave the bloomed gelatin for 8 to 12 seconds until it becomes syrupy (do not overheat or it will lose thickening power). Stir the gelatin into the thickened mango curd until fully incorporated.
  7. Strain and Spread Curd: Pour the mango curd through a fine-mesh strainer into a clean bowl to remove any solids. Spread the smooth curd evenly over the cooled shortbread crust in the baking dish.
  8. Swirl Raspberry Jam: Warm the raspberry jam slightly in the microwave until soft and pourable. Drop small spoonfuls over the mango curd layer. Using a knife tip, swirl the jam gently to create a marbled pattern.
  9. Chill Bars: Refrigerate the assembled bars for 4 to 6 hours or overnight until the curd is fully set and firm.
  10. Serve: Run a warm knife around the edges of the dish to loosen. Use the parchment paper overhangs to lift the entire dessert out onto a cutting board. Slice into bars, dipping the knife in hot water and wiping clean between cuts for clean edges. Serve chilled and enjoy.

Notes

  • To make homemade mango purée, blend fresh or frozen mango pieces until smooth.
  • For best results, ensure the butter used in the crust is very cold to achieve a flaky texture.
  • Use pie weights or dried beans to keep the crust flat during the initial baking.
  • Make sure to continuously stir the mango curd over the double boiler to prevent curdling.
  • If you prefer, raspberry jam can be substituted with fresh raspberries lightly crushed.

Keywords: raspberry mango bars, mango curd, shortbread crust, fruity dessert, baked bars, raspberry swirl, tropical dessert

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