I’m not a huge mango fan unless it’s in a margarita or lassi, but these bars are beyond. I love an easy cookie bar that comes together quickly. I used the food processor to make both the crust and the filling. My processor lives on my counter top and I admit I use it at least once a week for something. I had a taste for something sweet but fresh and summer like. Served cold right out of the fridge on a hot day, these are divine. You could easily drizzle some melted white candy melts or white chocolate over the top of these instead of the confectioners sugar if you prefer.

Mango-Key Lime Bars

 

Crust:

1/2 Cup unsalted butter, softened

1/4 C granulated sugar

1/4 C confectioners sugar

zest of one lemon

pinch of salt

1 C all purpose flour

 

Preheat the oven to 350° F.

Line an 8 inch square pan with parchment paper, letting excess extend over sides of pan. In a food processor place the butter, sugars, zest, and salt and pulse to combine. Add in the flour and pulse just to combine. Remove from work bowl and combine any areas of flour with a spatula to make a cohesive dough. Place dough in pane and press with your fingers into an even layer; extending up the sides slightly; about 1/2 cm. Chill the crust for 30 mins.

Bake the crust 16-18 mins until the edges are starting to turn light brown.

 

Mango Filling

2 ripe mangoes peeled, diced and pureéd*

• Pass the puree through a fine mesh sieve in order to yield 1/2 C + 2 Tbsp mango juice (it will be thick).

2 Tbsp. + 1 tsp.  key lime juice (I use Nellie and Joes bottled juice)

1/2 tsp. key lime zest or lemon (I have a lemon tree so I used lemon)

5 large egg yolks

1 (14 oz.) can sweetened condensed milk

pinch of salt

In a large bowl whisk together all the ingredients until smooth. Pour over the baked crust and bake until center is set about 25 minutes. Cool completely in the pan over a wire rack. Remove entire slab by lifting the parchment out of the pan, peel away the paper and cut into desired shape. Sprinkle with confectioners sugar before serving.  Serve chilled or slightly chill. Keep chilled and covered with plastic wrap any remaining bars until ready to serve.