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!
60grams1/2 cup confectioner's sugar/ powdered sugar
226grams1 cup / 2 sticks butter
For the filling:
500ml2 cups water
200gramsdried mangoes
31grams1/4 cups all-purpose flour
1teaspoonbaking soda
¼teaspoonsalt
2large eggsat room temperature
50grams1/4 cup granulated white sugar
150grams3/4 cup light brown sugar
1teaspoonpure vanilla extract
120grams1 cup toasted chopped walnuts
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.