Mango Bars

Directions

Shortbread Cookie Crust

1. Line a 9 x 9 baking pan with parchment paper and spray lightly with cooking spray

2. Combine all ingredients in a food processor and pulse until fine and crumbly

3. Pour crumb mixture into bottom of pan and press until all areas are well-packed and flat on top

4. Bake for about 15-18 minutes until middle is no longer gooey

5. Set aside to cool

Mango Bar Filling

1. In a food processor, process the mango and lemon juice until smooth like a pure

2. In a large mixing bowl, whisk together the flour, sugar and salt

3. Then whisk in the whole eggs and egg yolk, followed by 1 cup of mango puree, lemon zest and vanilla extract 

4. Whisk until smooth and pour over the baked shortbread crust

5. Bake for about 25-35 minutes until middle is no longer jiggly (firmness of jello), allow to cool at room temperature before removing from the pan

6. Once cool, pull out the parchment paper and cut into bars

7. Sprinkle powdered sugar on top

8. Store in an airtight container in the refrigerator for up to 4 days

9. Enjoy!