Name: Mango Squares
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1/4 cup (55 g) sugar; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup (75 g) unsalted butter, melted; 1/2 cup (105 g) sugar; 1 tbsp cornstarch; 3 eggs; 1 cup (250 ml) mango purée (see note); 1/4 cup (60 ml) lemon juice

Ingredients

Crust

1 cup (150 g) unbleached all-purpose flour
1/4 cup (55 g) sugar
1/2 tsp baking powder
1/4 tsp salt
1/4 cup (75 g) unsalted butter, melted

Filling

1/2 cup (105 g) sugar
1 tbsp cornstarch
3 eggs
1 cup (250 ml) mango purée (see note)
1/4 cup (60 ml) lemon juice

Preparation

Crust

With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a square 8-inch (20 cm) cake pan with parchment paper, letting it hang over two sides.
In a bowl, combine all the ingredients until the dough has a grainy texture. Lightly press into the prepared pan. Bake for 15 minutes and let cool.

Filling

Meanwhile, in another bowl, combine the sugar and cornstarch. Whisk in the eggs. Stir in the mango purée and lemon juice. Pour onto the crust.
Bake for 20 minutes or until the filling is set. Let cool on a wire rack. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours. Unmould and cut into squares.

Note from Ricardo

For 1 cup (250 ml) of mango purée, process 2 cups (340 g) of cubed mango in a blender until smooth, then strain.

To help you with this recipe

RICARDO Non-Stick Square Pan

17.99 $

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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Mango Squares

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan