Mango Walnut Squares

If you love mangoes then these mango walnut squares are the perfect dessert for you. Burts of sweet mangoes in between bites of crunchy walnuts and buttery shortbread crust!

This recipe uses dried mangoes so you don’t have to worry about getting fresh ones during the height of fall or winter – a great dessert to make when you’re looking for tropical flavors while waiting for summer to come back!

Just like lemon squares, dust the tops with powdered sugar. I totally forgot to do that before taking photos, so go ahead and sprinkle some sugar love!

Bursts of sweet mango flavor on buttery shortbread crust make these simple yet delicious bars tasty and chewy, while walnuts add an extra nutty flavor and crunchy texture. The bonus part? You can make this at any time of the year because it does not require fresh mangoes!

Let’s talk about Dried Mangoes

Dried mangoes are a tropical delight. They have a sweet, non-acidic flavor, tasty flavor that is rich in vitamins (like vitamin A and fiber). They can be eaten as is, as snack, and dessert or used as ingredients for baking or toppings.

Dried mangoes are widely available in local groceries and bulk food stores. Look for dried mangoes from the Philippines as they are the best out there!

Can this be made in advance?

You can make this recipe one to two days ahead. Definitely a good option when you want to make this for gatherings or for gifting.

How long will these keep?

Store the Mango Walnut Squares covered in an airtight container up to 3 days at room temperature or up to a week in the fridge. You can also freeze up to 3 months.

How to cut clean squares

  1. Make sure your mango walnut squares are completely cooled.  This will take a few hours on a wire rack.
  2. I like to remove them from the pan.  Using parchment paper makes this easy.  Simply lift them out of the pan and place on a cutting board.
  3. I’ve found that using a serrated knife makes the cleanest cuts.  You can also run the knife under warm water and dry it off to make more clean cuts.

Mango Walnut Squares

Bursts of sweet mango flavor on buttery shortbread crust make these simple yet delicious bars tasty and chewy, while walnuts add an extra nutty flavor and crunchy texture. The bonus part? You can make this at any time of the year because it does not require fresh mangoes!
Prep Time30 mins
Cook Time45 mins
Servings: 12 bars
Author: trish

Ingredients

For the crust:

  • 250 grams 2 cups all-purpose flour
  • 60 grams 1/2 cup confectioner's sugar/ powdered sugar
  • 226 grams 1 cup / 2 sticks butter

For the filling:

  • 500 ml 2 cups water
  • 200 grams dried mangoes
  • 31 grams 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs at room temperature
  • 50 grams 1/4 cup granulated white sugar
  • 150 grams 3/4 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 120 grams 1 cup toasted chopped walnuts
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  • Optional: Powdered sugar for dusting

Instructions

  • Preheat oven to 350 F (180 C). Grease and line a quarter sheet pan with parchment paper.
  • Make the crust. Combine the flour and powdered sugar and pulse a few times. Add the butter then pulse a few more times until a soft ball of dough is formed. Flatten the dough with floured hands and press it into the baking sheet. Bake for 15 to 20 minutes until very lightly browned.
  • Meanwhile, prepare the filling. Boil the water in a saucepan. Add the dried mangoes and cook for 10 minutes or until soft. Drain the mangoes and roughly chop them.
  • In another bowl, whisk together the flour, baking soda, and salt.
  • In a separate bowl, combine the eggs, vanilla extract, white sugar, brown sugar, and chopped mangoes. Add the flour mixture, mixing until just combined.
  • Pour the mango mixture over the baked crust and spread evenly. Top with walnuts.
  • Bake for 22-25 minutes or until the center is set but not hard. Be careful not to overbake.
  • Let it cool completely before slicing them into 2x2 in (5 x 5 cm) squares.
  • Optional: Dust with powdered sugar on top once they have cooled down.
  • Store in an airtight container at room temperature for up to 3 days, or keep in the fridge for up to 5 days.
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