These Mango Lemon Bars are the sweeter cousin of lemon bars and if you like mangoes, these ones will surely win your heart. Super sweet mango purée blended with a little lemon that brings just enough acidity to balance the sweetness, these are just about perfect!
I hate heat with a vengeance, and when Summer arrives, I usually at my crankiest worst when it comes to cooking in the kitchen, the heat just drives me up the wall. But what makes summer worth it are of course the mangoes that I can start eating, and of course baking and experimenting with. I love mangoes (who doesn’t?) and so does everyone in the household. Apart from having them for dessert or as a snack, I usually try making various dishes incorporating them while they are in season like this beautiful Jowar Cake and this Instant Raw Mango Pickle and this Summer, I found another brilliant way to use them in your baking. Another thing I absolutely adore lemon bars, the tanginess of the lemon cutting down the richness of eggs and butter. But at home, both O and N find them very tart. Last season I discovered the workaround to make them suit their tastes – Mango Lemon Bars.
These are the sweeter cousin of lemon bars and if you like mangoes, these ones will surely win your heart. Super sweet mango purée blended with a little lemon that brings just enough acidity to balance the sweetness, these are just about perfect. These stay good for a couple of days if stored in an airtight container, so you can happily use them for your child’s’ snack boxes too.
I put them on sale on Sin-A-Mon two years ago and for two complete seasons, they were the best sellers. We have been making a batch almost every week in the peak mango season, in fact, one batch is in the oven as I type this. With a buttery crust and a perfect balance between the sweetness of the mango and the acidity of the lime these are a delight in every bite.
Source: Adapted from Baking Bites
Makes: Around 20 bars.
Easy Fish Curry Recipe with Drumsticks and Raw Mango
Mango Lemon Bars -
For the crust
- 1.5 cups flour
- Pinch salt of
- 1/4 cup icing sugar
- 1/2 cup butter at room temperature
For the filling
- 1 cup sugar
- 2 tbsps flour
- 4 eggs large
- 1.5 cups mango puree
- 1/3 cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla seeds vanilla extract or extract
- In a heavy bottomed pan, heat the butter on medium heat constantly swirling till it turns brown. Cool this butter and chill till becomes solid again. About 30 mins in the freezer does the trick.
- Cut the butter in about 8-10 squares.Rub the butter using your fingers in the flour plus sugar salt mixture till it resembles bread crumbs. Alternatively you can also make this usingfood processor. Whizz together the flour, sugar and salt. Then add in butter and pulse until butter is completely incorporated.
- Transfer the mixture in a greased pan layered with a parchment paper andpress firmly to form an even layer. Bake for about 15 minutes at 180C. We need the edges set and slightly browned.
- While the crust is baking, put together the filling togetherbywhisking sugar and flour and then Beat in the eggs, followed by the mango puree and lemon juice. Mix everything till just incorporated.
- Pour this over the hotbaked base, reduce the temperature to 160C and return pan to oven. Bake for 22-24 minutes, until the filling is set.
- Cool completely before slicing (leaving it in the fridge for an hour helps) and use a damp knife to getclean slices.
- Serve chilled.