Mango Squares
Mango Squares
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Mango Squares

15 MIN
35 MIN
2 H
So long, lemons: We replaced everybody’s go-to citrus in these delightfully dense squares, jam-packed with mango purée.






  1. 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.
  2. 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.


  1. 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.
  2. 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.


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


  1. I’m assuming I can use frozen mango in a pinch?

  2. Wow!!! So good. I will make more as soon as I get more mango pulps.

  3. Followed directions exactly except for the amount of lemon juice use (used 6 teaspoons) and they turned out perfectly. Nice treat for the kids after school!

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