Mango Shortbread Bars Recipes

Steps:

• For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and grease with vegetable oil.
• In a medium bowl, sift the flour, granulated sugar and salt. Add the butter to the dry ingredients and mix with a spatula or spoon. Press the crust mixture into the bottom of the prepared pan. Bake until the crust is lightly browned, about 10 minutes. Let cool slightly.
• For the filling: Blend the mango with 2 tablespoons water in a blender.
• Beat together the granulated sugar and eggs in a bowl until combined. Stir in the lemon zest and juice and mango puree. Stir in the flour.
• Pour the filling over the crust. Lower the oven temperature to 325 degrees F and bake until the filling is set, about 25 minutes. Let cool, then refrigerate at least 1 hour before cutting the bars.
• For the topping: Dust the bars with powdered sugar, sprinkle with toasted coconut and enjoy!

Steps:

• In a small bowl, mix together flour, cornstarch and salt.
• In a large bowl, beat together butter and sugar until light and fluffy. Add flour mixture, beating just until smooth.
• Stir in chocolate chips and candied ginger.
• Spread batter in prepared pan, smoothing top. Bake at 350 for 40-50 minutes.
• Let cool completely. Cut into 36 bars.
• Bars can be frozen.

Steps:

• Preheat oven to 325ºF.
• Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).
• Combine flour, sugars, ground ginger and salt.
• Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
• Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).
• Press evenly into a 10-inch by 15-inch rimmed baking pan.
• Sprinkle with almonds.
• Bake for 20-25 minutes or until lighlt browned.
• Cut into 1 1/2 inch pieces while still warm.