30 | 52 Mango Bars

Right now is not the time of overripe bananas.

But time of the overripe mango...

So I started browsing the mango dessert recipes on Pinterest and stumbled upon these Mango (Lemon) Bars that looked and sounded so good.

And they truly are:

Mango Bars

From Curried Cantaloupe

For the crust

113 g (1 stick) butter, melted

190 g (1 1/2 cups) flour

2 teaspoons lemon juice

1 tablespoon sugar

1/2 teaspoon salt

For the mango (lemon) curd

240 ml (1 cup) mango pulp

1 teaspoon lemon juice

200 g (1 cup) sugar

4 eggs

2 egg yolks

zest from one lemon

113 g (1 stick) butter

• Preheat oven to 17ºC (350ºF).
• Combine flour, lemon juice, sugar, and salt. Pour in melted butter and combine to form a dough with a spatula. Line a 20 x 20 cm / 8 x 8 in pan with parchment paper and press the dough evenly onto the bottom of the pan. Poke with a fork several times and bake for 10 minutes.
• While the crust is in the oven, whisk together eggs, yolks, and sugar. Add mango pulp, lemon juice and zest, and stir until smooth. Cook over low heat, stir constantly just until you notice that clumps are coming up from the bottom. Remove from heat and stir in butter.
• Pour over crust and bake for 10-15 minutes until edges are set.
• Cool in the fridge for at least 3 hours before serving. 

My modifications:

I pureed one mango and got a bit over 1 cup of pulp. So I thought I would just omit most of the lemon juice and just use a bit under 1 cup of mango pulp plus 1 teaspoon of lemon juice. It worked really well and I didn't miss any lemon taste. (The original recipe calls for 180 ml (3/4 cup) of mango pulp and 80 ml (1/3 cup) lemon juice.)

The taste:

If you like mangos, you will like these Mango Bars (duh). Another refreshing summer dessert that is a keeper.
Next time I might add a bit more lemon juice though (like the original recipe does) because it could have used a bit more kaboom. If you know what I mean.

Have you ever baked anything with mango? What was it and how did you like it?