Mango Bars – Mango Madness Month
Mangooooooooooooes!! They are everywhere. It’s the same story, every summer in India! Every grocery store, street vendor (selling fruits and vegetables) have been hijacked with the fruit. The lady who occasional rigs my bell to sell fish (carrying it in a huge container on her head) is also selling mangoes instead.
YES – it is a delicious and a fragrant fruit no doubt and in India it is actually considered as the king of fruit. I do really like it too!!
SO, I am going to make a few recipes with mangoes back to back. A salad, an entree, a dessert (current post), a frozen treat and a drink. Its only fair to give the fruit its due importance. I will be using a combination of raw and ripe mangoes for the recipes. Just in case mangoes are not readily available in your regular grocery store – make a trip to the Indian grocery store close to your house and you will find that the store too is bombarded with mangoes.
This recipe is a spin on the classic lemon bars. Its a super easy recipe and if you know how to make lemon bars then there are just a few changes to that recipe to make these mango bars. Its a nice variation to the classic lemon bars, keeping the texture and look very similar at the same time.
My recipe is based on Laura Vitale’s recipe for Lemon bars
Makes about 16 bars
Cooking time 20 mins + baking time
Things you will need:
For the Crust
2 cups all purpose flour
1 cup butter, room temperature
1/2 cup sugar
- Mix all the ingredients in a bowl and using the back of a wooden spoon mix till it forms a dough.
- Take a 9×13 inch pan and line it with aluminum foil.
- Spread the dough into the pan and using your fingertips spread evenly on the base and halfway on the sides of the pan.
- Prick with a fork and bake in a preheated oven @ 350 F for 20 min.
- Take out from the oven, cool.
For the Filling
1 cup fresh mango puree (can be substituted by canned puree)
1 can sweetened condensed milk (14 oz)
zest and juice of 1 lemon
1 tsp baking powder
2 tsp flour
- In a large bowl whisk eggs lightly.
- Add mango puree and condensed milk and mix to form a smooth custard.
- Add the rest of the ingredients and mix well.
- Pour the custard into the cooked and cooled crust and bake for another 25 to 30 mins. Once cooked – you want the sides to be firm and the center to jiggle a bit.
- Cool for 1 hour outside followed by 1 hour in the refrigerator. Cut into desired shape and size.
- Dust with powdered sugar before serving.