RED RIBBON MANGO BAR RECIPES

Steps:

• Heat oven to 375°F.
• Combine flour, sugar, and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; set aside.
• Press remaining crumb mixture onto bottom of ungreased 13x9-inch baking pan. Bake 16-18 minutes or until edges are lightly browned. Remove from oven.
• Top hot, partially baked crust with mango and preserves. Combine reserved crumb mixture and almonds; sprinkle over preserves. Bake 21-23 minutes or until crumbs are golden. Cool completely.
• Combine powdered sugar, lemon zest, and vanilla in bowl. Stir in enough half & half for desired drizzling consistency. Drizzle over cooled bars.

Steps:

• Preheat oven to 350*.
• Crust:.
• In a bowl, combine 2 c of the flour with 1/2 c sugar. Cut in 1 c of butter. Press into 13x9 pan. Bake for 7-10 minutes or until lightly browned. Set aside to cool.
• Fruit:.
• In a saucepan, combine mangoes with water, lemon juice and 3/4 c sugar. Cook for 10 minutes or until tender over medium heat. Combine cornstarch with 3 tbsp water and then stir into mango mixture. Cook until thickened. Cool slightly and pour over prepared crust.
• Topping:.
• Combine oats, 1/4 c flour and 1/2 c sugar. Cut in remaining 2/3 c butter. Sprinkle over fruit layer.
• Bake for 50 minutes.
• Serve warm like apple crisp or cool and cut into bars.