MANGO SHORTBREAD BARS RECIPES

Steps:

• Prepare mangos by blending fresh or frozen mango pieces, to make 1/3 cup for a single batch. You may need to add just a few tablespoons of filtered water for this to blend properly.
• Soften butter and smooth to the bottom of a mixing bowl.
• Add sugar and salt, and corn starch if using.
• Mix in two whole eggs, plus two egg yolks, one at a time until totally combined.
• Add mango puree.
• Pour mixture into a pan for cooking at medium-high heat.
• Whisk until temperature of curd becomes 180 degrees Fahrenheit or 82 degrees Celsius.
• The mango curd is complete. Allow to cool before serving.
• If using for Mango Curd for Mango Bars, you'll have your shortbread layer baked and cooled.
• Pour the hot mango curd onto the top of the shortbread. Smooth to even out.
• If you'd like the option to add a ribbon of mango reduction or jam to the top, you would allow the curd to cool and set close to room-temperature before pouring on top.
• Swirl in the reduction or jam. Allow to set by refrigerating for about 8 hours.
• Cut with a sharp knife and serve.

Steps:

• Preheat oven to 325ºF.
• Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).
• Combine flour, sugars, ground ginger and salt.
• Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
• Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).
• Press evenly into a 10-inch by 15-inch rimmed baking pan.
• Sprinkle with almonds.
• Bake for 20-25 minutes or until lighlt browned.
• Cut into 1 1/2 inch pieces while still warm.