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 – 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.