Mango Squares - Ricardo Cuisine

• Preparation 15 min
• Cooking 35 min
• Cooling 2 h
• Servings 16

So long, lemons: We replaced everybody’s go-to citrus in these delightfully dense squares, jam-packed with mango purée.

• Vegetarian
• Nut-free
• Lactose-free

Categories

Ingredients

• Crust

  • 1 cup (150 g) unbleached all-purpose flour
  • 1/4 cup (55 g) sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (75 g) unsalted butter, melted

• Filling

  • 1/2 cup (105 g) sugar
  • 1 tbsp cornstarch
  • 3 eggs
  • 1 cup (250 ml) mango purée (see note)
  • 1/4 cup (60 ml) lemon juice

Preparation

• Crust

  • With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line a square 8-inch (20 cm) cake pan with parchment paper, letting it hang over two sides.
  • In a bowl, combine all the ingredients until the dough has a grainy texture. Lightly press into the prepared pan. Bake for 15 minutes and let cool.

• Filling

  • Meanwhile, in another bowl, combine the sugar and cornstarch. Whisk in the eggs. Stir in the mango purée and lemon juice. Pour onto the crust.
  • Bake for 20 minutes or until the filling is set. Let cool on a wire rack. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours. Unmould and cut into squares.

Note from Ricardo

Personal Note

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To help you with this recipe

RICARDO Non-Stick Square Pan

17.99 $

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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