Ingredients
For the 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 Filling
- 2½ teaspoons unflavored gelatin powder (7 grams)
- ¼ cup cold water
- 12 tablespoons softened butter (170 grams)
- 1½ cups granulated sugar (300 grams)
- 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 your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving about a 2-inch overhang on the sides for easy removal later.
- Make the Dough: In a food processor, pulse together the flour, powdered sugar, and salt until combined. Add the cold butter pieces and pulse until the mixture resembles fine sand. In a small bowl, whisk the egg yolk, heavy cream, and vanilla extract, then pour into the processor and pulse briefly just until the dough becomes crumbly.
- Press and Chill: Transfer the dough to the prepared pan and press evenly into the bottom using the flat bottom of a measuring cup. Prick the dough all over with a fork to prevent puffing. Freeze for 20 to 30 minutes.
- Blind Bake: Lightly spray one side of a piece of foil with nonstick spray and press it onto the chilled dough. Add pie weights or dried beans. Bake for 15 minutes, remove the foil and weights carefully, and continue baking for another 20 minutes until the crust is lightly golden. Allow to cool completely.
- Bloom Gelatin: Sprinkle gelatin over ¼ cup cold water in a shallow dish and let it sit to bloom while preparing the curd.
- Prepare Double Boiler: Fill a saucepan with 2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
- Make Mango Curd: In the heatproof bowl, beat butter and granulated sugar with an electric mixer for about 30 seconds until creamy. Mix in egg yolks, then add mango puree, salt, and lemon juice, beating until well combined.
- Cook the Curd: Stir the mixture continuously over the simmering water for 15 to 25 minutes, until thick enough to coat the back of a spoon and leave a clear streak when wiped with your finger.
- Add Gelatin: Microwave the softened gelatin for 8 to 12 seconds until syrupy, being careful not to overheat it, then stir it into the thickened mango curd.
- Strain and Spread: 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 crust.
- Add Raspberry Swirl: Warm the raspberry jam slightly in the microwave to loosen. Drop small spoonfuls of jam over the mango curd and use a knife tip to gently swirl the jam creating a marbled effect.
- Chill: Refrigerate the bars for 4 to 6 hours or overnight until fully set.
- Serve: Run a warm knife around the edges, then use the parchment overhangs to lift the bars from the pan onto a cutting board. Slice into bars, dipping the knife in hot water and wiping clean between cuts for neat edges.
Notes
- You can make homemade mango puree by blending fresh ripe mangoes until smooth if store-bought is unavailable.
- Ensure gelatin is not overheated when microwaving, or it may lose its thickening ability.
- Pressing the crust evenly and freezing before baking prevents shrinkage and ensures a crisp base.
- Using pie weights during blind baking helps keep the crust flat and even.
- For easier slicing, use a sharp knife warmed in hot water and wiped clean between cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
