Ingredients
Scale
- Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- Filling:
- 1 cup mango puree
- 2 eggs
- 1 tbsp cornstarch
- 2 tbsp lemon juice
- Optional:
- Shredded coconut for topping
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 pan.
- Mix crust ingredients until crumbly and press into pan. Bake 12–15 minutes.
- Heat mango puree, sugar, cornstarch, lemon juice until thickened.
- Whisk in eggs and vanilla until smooth.
- Pour over crust and bake 20–25 minutes until set.
- Cool completely, then refrigerate 1–2 hours.
- Slice into bars and top with coconut if desired.
Notes
- Store in fridge up to 1 week.
- Can be frozen for up to 3 months.
- Thaw in fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Tropical