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Mango Bars with Raspberry Swirl Recipe

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3.8 from 11 reviews

  • Author: Molly
  • Total Time: 1 hour 5 minutes plus chilling time (4-6 hours or overnight)
  • Yield: 12 servings
  • Diet: Vegetarian

Description

These Mango Bars with Raspberry Swirl combine a buttery, tender crust with a luscious mango curd filling and a beautiful raspberry jam swirl for a refreshing and elegant dessert. Perfectly balanced with sweet and tart flavors, these bars are chilled until set, making them an ideal treat for warm weather or anytime you crave a tropical-inspired dessert.

Ingredients

For the Crust:

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

For the Mango Curd Filling:

  • 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)
  • ¼ teaspoon salt
  • 2 tablespoons fresh lemon juice
  • ½ cup raspberry jam

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F and line a 9×9-inch baking dish with parchment paper, leaving a 2-inch overhang on the sides for easy removal later.
  2. Mix Dry Ingredients: In a food processor, pulse together the flour, powdered sugar, and salt until combined.
  3. Add Butter: Add the cold, cut butter pieces and pulse until the mixture resembles fine sand, ensuring a crumbly texture.
  4. Add Wet Ingredients: In a small bowl, whisk together the egg yolk, heavy cream, and vanilla bean paste. Pour this mixture into the food processor and pulse just until the dough becomes crumbly and starts to come together.
  5. Press Dough into Pan: Transfer the dough into the prepared baking dish and use the flat bottom of a measuring cup to press it evenly and firmly into the pan.
  6. Freeze and Prepare for Blind Baking: Prick the crust all over with a fork, then place the dish in the freezer for 20 to 30 minutes to chill. After chilling, lightly spray one side of a piece of foil with nonstick spray, place it over the crust, and add pie weights on top to prevent bubbling.
  7. Bake Crust: Bake for 15 minutes, then carefully remove the foil and pie weights, and bake for an additional 20 minutes or until the crust turns lightly golden. Remove from the oven and let it cool completely.
  8. Bloom Gelatin: Sprinkle the gelatin powder over ¼ cup of cold water in a shallow dish and let it sit while you prepare the curd to allow the gelatin to bloom.
  9. Prepare Double Boiler: Fill a saucepan with about 2 inches of water and bring to a gentle simmer over medium-low heat. Place a heatproof bowl on top, ensuring it does not touch the simmering water.
  10. Beat Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar in the heatproof bowl for about 30 seconds until combined.
  11. Add Egg Yolks and Flavorings: Mix in the 10 egg yolks, then add mango puree, salt, and lemon juice. Beat until the mixture is fully blended.
  12. Cook Mango Curd: Stir this mixture continuously over the simmering water using a whisk or spatula for 15 to 25 minutes, until it thickens enough to coat the back of a spoon and leaves a clean stripe when wiped with your finger.
  13. Add Gelatin: Microwave the bloomed gelatin for 8 to 12 seconds until syrupy but not hot, then stir it into the thickened mango curd to fully incorporate.
  14. Strain Curd: Pour the mango curd through a fine-mesh strainer into a clean bowl to remove any lumps or cooked bits for a smooth finish.
  15. Spread Curd on Crust: Evenly spread the strained mango curd over the cooled crust in the baking dish.
  16. Swirl Raspberry Jam: Warm the raspberry jam slightly in the microwave to make it more fluid. Drop small spoonfuls of the raspberry jam over the mango curd, then use the tip of a knife to gently swirl the jam into a marbled pattern.
  17. Chill Bars: Refrigerate the bars for 4 to 6 hours or overnight until the curd is fully set and firm.
  18. Serve: When ready to serve, run a warm knife around the edges of the dish to loosen the bars. Use the parchment paper overhangs to lift the dessert onto a cutting board. Dip a knife in hot water, wipe it clean, and slice into 12 bars for clean cuts.

Notes

  • You can use store-bought mango puree or make your own by blending ripe mango pieces until smooth.
  • Be sure not to overheat the gelatin when microwaving to maintain its thickening properties.
  • Using pie weights and foil prevents the crust from puffing up or shrinking during blind baking.
  • The recipe benefits from chilling overnight to allow the curd to set firmly and the flavors to meld.
  • For clean slices, warming the knife and wiping it between cuts is essential.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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