Lately we have been getting pounded by snow and freezing rain. The cold weather makes it unbearable to go out and run errands, and so we’ve been stuck indoors. Although not being able to go out for more than a few days at a time may seem dreary, it does give us a chance to catch up on things at home that we otherwise tend to overlook. During one of our latest snow/ice storms, my husband and I got a chance to finally organize our garage, a task that we’ve been putting off for 3 months!
I’ve also had time now to focus a bit more on some home baking that I’ve been wanting to do. I recently made these gorgeous Mango Bars that I’ve had my eyes on since they were posted on VeggieZest. They are basically the mango version of a Lemon Bar. When I saw them for the first time, I was sure that my husband would enjoy them because he is a mango fanatic. Did he enjoy them? Let’s just say that “enjoy” is an understatement
Yield: One 9”x13” Tray
- 2 cups all-purpose flour
- 1 cup unsalted butter, at room temperature
- ½ cup sugar
- 4 eggs
- 1 cup mango puree (fresh or canned)
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons all-purpose flour
- 1 teaspoon baking powder
- 1 lemon, juiced
- Powdered sugar, for garnish
Preheat oven to 350˚F and set aside a 9”x13” baking pan lined with aluminum foil.
Combine all ingredients for crust in a bowl and mix until a dough is formed. Spread the dough onto the foil-lined pan. Spread evenly over the base and halfway up the edges. Prick all over with a fork and bake for 20 minutes.
In a large bowl, whisk the eggs lightly. Add mango puree and condensed milk and mix until thoroughly combined. Add remaining ingredients and mix well. Pour the custard into the cooled crust, and bake for another 25 to 30 minutes, until the sides are set and the center is still slightly wobbly.
Cool completely and refrigerate until firm.
Dust with powdered sugar before serving.