It’s hard to imagine anything more iconic to an Indian summer than mangoes. These mango lime bars are rich, creamy and bursting with tropical flavours. Everything about these scream the quintessential summer dessert. The recipe starts with a buttery and light shortbread crust, which is then topped with a creamy lime-infused mango curd. These bars are truly irresistible and the best way to make use of mangoes this summer!
For the shortbread base:
- 100 g butter, at room temperature
- 30 g granulated sugar
- 140 g flour
For the mango curd:
- 75 g mango, diced
- 2 eggs
- 145 g granulated sugar
- 35 g flour
- 100 g lime juice
- 1 teaspoon lime zest
- Pre-heat the oven to 180 degrees. Line a 7×7 square pan with butter and parchment paper.
- To make the shortbread, in a mixing bowl, add the butter, sugar and flour and mix together until combined. Press at the bottom of the pan ensuring you have a smooth even layer. Bake for 20-25 minutes until golden brown.
- Meanwhile, make the mango curd. In a food processor, add the diced mango along with the sugar and eggs. Blend until completely smooth. Transfer to a mixing bowl and whisk in the lime juice and zest. Finally fold in the flour. Pour on top of shortbread base and bake for 25-30 minutes or until centre is no longer wobbly. The bars will continue to set as they cool. Refrigerate and slice into squares.