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?
 

21*52 Mango-Rhubarb-Crumble

Summer temperatures are nowhere near and it is very unfriendly outside.
So let's bring summer to our plates.  And comfort food.

Are you in? That's what I thought.

Summer + comfort food = Mango-Rhubarb-Crumble.

Mango-Rhubarb-Crumble

4 stalks rhubarb

1 mango

4 teaspoons sugar

4 tablespoons raw sugar

100 g (3/4 cup) flour

50 g (1/2 cup) rolled oats

75 g (1/3 cup) butter, cold

• Preheat oven to 200°C (390°F). 
• Wash rhubarb and cut it into slice. Peel mango and cut into small pieces. Put both fruit into a baking dish and sprinkle with 4 teaspoons of sugar.
• Knead the remaining ingredients with your hand until crumbly. Crumble over fruit. 
• Bake for about 35 minutes. Enjoy while still warm for comforting purposes (or cold for summer feeling).

My modifications:

I browsed through a lot of crumble recipes and this is what I combined of them so the whole recipe is my modification.

The taste:

So comforting and yet summery. I love it and could eat it every day. Honestly.

Next time, I wouldn't use the mango though. I felt sorry for it because the rhubarb was so dominant that you didn't even taste the mango unless that was all you had on your spoon. I feel like it's better enjoyed by itself. But rhubarb-strawberry is a famous combo. Or maybe rhubarb-apple? Or just rhubarb.

How do you comfort yourself right now (especially if you live somewhere where the temperatures are not quite measuring up to the season)?