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Mango Bars with Raspberry Swirl Recipe

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4.3 from 21 reviews

These Mango Bars with Raspberry Swirl feature a buttery crust topped with a luscious mango curd and beautiful raspberry swirls, making for a delightful and refreshing dessert perfect for any occasion.

Ingredients

Scale

Crust

  • 1¾ cups all-purpose flour (210 grams)
  • 7 tablespoons powdered sugar (56 grams)
  • ¼ teaspoon salt
  • 10 tablespoons butter (, cold, cut into pieces; 140 grams)
  • 1 egg yolk
  • 2 teaspoons heavy cream
  • 1 teaspoon vanilla extract

Mango Curd

  • 2½ teaspoons unflavored gelatin powder (7 grams)
  • ¼ cup cold water
  • 12 tablespoons butter (softened)
  • 1½ cups granulated sugar
  • 10 egg yolks
  • 1 cup mango puree (store bought or homemade (see notes))
  • ¼ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • ½ cup raspberry jam

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving a 2-inch overhang. Set aside.
  2. Mix Dry Ingredients: In a food processor, pulse together the flour, sugar, and salt.
  3. Add Butter: Add the butter and process until the mixture resembles fine sand.
  4. Add Wet Ingredients: In a small bowl, whisk the egg yolks, cream, and vanilla. Pour into the food processor and pulse just until the mixture becomes crumbly.
  5. Press Dough: Transfer the dough to the baking dish. Use the flat bottom of a measuring cup to press it evenly into the pan.
  6. Prick Dough and Freeze: Prick the dough all over with a fork. Place the dish in the freezer for 20–30 minutes.
  7. Prepare for Blind Baking: Lightly spray one side of a piece of foil with nonstick spray and press it onto the chilled dough. Add pie weights.
  8. Bake Crust First Part: Bake for 15 minutes. Carefully remove the foil and pie weights, then bake for another 20 minutes or until the crust is lightly golden.
  9. Cool Crust: Set aside to cool completely while preparing the filling.
  10. Bloom the Gelatin: Sprinkle the gelatin over ¼ cup of cold water in a shallow dish. Let it sit while you prepare the curd.
  11. 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.
  12. Beat Butter and Sugar: In the top bowl, beat the butter and sugar with an electric mixer for about 30 seconds.
  13. Add Egg Yolks and Other Ingredients: Mix in the egg yolks, then add the mango purée, salt, and lemon juice, beating until well combined.
  14. Cook Mango Curd: Stir continuously over the simmering water for 15–25 minutes, until the mixture thickens enough to coat the back of a spoon and leave a clean stripe when wiped with a finger.
  15. Add Gelatin: Microwave the softened gelatin for 8–12 seconds until it turns syrupy (don’t get it too hot or it will loose it’s thickening power). Stir it into the thickened mango curd.
  16. Strain and Spread Curd: Pour the mango curd through the mesh strainer into a clean bowl, discarding any solids. Spread the strained curd evenly over the cooled crust.
  17. Add Raspberry Swirl: Warm the raspberry jam slightly in the microwave. Drop small spoonfuls over the mango curd and use a knife tip to swirl it into a marbled pattern.
  18. Refrigerate to Set: Refrigerate for 4 to 6 hours or overnight until fully set.
  19. Serve: Run a warm knife around the edges of the dish and use the parchment paper overhangs to lift the dessert out onto a cutting board.
  20. Slice Bars: Slice into bars, dipping the knife in hot water and wiping it clean between cuts for clean edges.

Notes

  • Mango puree can be store bought or homemade (see notes in recipe).
  • Do not overheat gelatin or it will lose its thickening power.
  • Use warm knife and wipe clean between cuts for neat bars.

Find it online: https://yumfoodusa.com/mango-bars-with-raspberry-swirl-recipe/