Bursts of sweet mango flavor on buttery shortbread crust make these simple yet delicious bars tasty and chewy, while walnuts add an extra nutty flavor and crunchy texture. The bonus part? You can make this at any time of the year because it does not require fresh mangoes!
For the crust:
- 250 grams (2 cups) all-purpose flour
- 60 grams (1/2 cup) confectioner's sugar/ powdered sugar
- 226 grams (1 cup / 2 sticks) butter
For the filling:
- 500 ml (2 cups) water
- 200 grams dried mangoes
- 31 grams (1/4 cups) all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 50 grams (1/4 cup) granulated white sugar
- 150 grams (3/4 cup) light brown sugar
- 1 teaspoon pure vanilla extract
- 120 grams (1 cup) toasted chopped walnuts
- Optional: Powdered sugar for dusting
- Preheat oven to 350 F (180 C). Grease and line a quarter sheet pan with parchment paper.
- Make the crust. Combine the flour and powdered sugar and pulse a few times. Add the butter then pulse a few more times until a soft ball of dough is formed. Flatten the dough with floured hands and press it into the baking sheet. Bake for 15 to 20 minutes until very lightly browned.
- Meanwhile, prepare the filling. Boil the water in a saucepan. Add the dried mangoes and cook for 10 minutes or until soft. Drain the mangoes and roughly chop them.
- In another bowl, whisk together the flour, baking soda, and salt.
- In a separate bowl, combine the eggs, vanilla extract, white sugar, brown sugar, and chopped mangoes. Add the flour mixture, mixing until just combined.
- Pour the mango mixture over the baked crust and spread evenly. Top with walnuts.
- Bake for 22-25 minutes or until the center is set but not hard. Be careful not to overbake.
- Let it cool completely before slicing them into 2x2 in (5 x 5 cm) squares.
- Optional: Dust with powdered sugar on top once they have cooled down.
- Store in an airtight container at room temperature for up to 3 days, or keep in the fridge for up to 5 days.