Mango Squares
Preparation
15 MIN
Cooking
35 MIN
Cooling
2 H
Servings
16

Mango Squares

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

  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.

Filling

  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.

Note

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