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Bright raspberry and lush mango meet in these bars, layered over a buttery shortbread crust. They are showstoppers for spring gatherings and potlucks, and every piece balances sweet and tangy.
I love these bars for their sunny colors and because they always disappear first at picnics in my family. I remember making these for an end of school picnic and the pan was empty before dinner even started. The swirled jam top looks fancy but is completely foolproof.
Ingredients
- All purpose flour: This gives shortbread a crisp tender base Look for unbleached for better flavor
- Powdered sugar: Adds melt-in-the-mouth sweetness Sift out any lumps for smooth dough
- Salt: Balances out sweetness and brings flavors forward
- Butter: Unsalted and very cold ensures a light flaky crust Always choose good quality
- Egg yolk: Enriches dough and binds everything Use a farm fresh egg for best color
- Heavy cream: Just a touch for richness Do not substitute milk
- Vanilla extract: Boosts aroma Use pure extract never imitation
- Unflavored gelatin powder: Sets the curd so each bar cuts cleanly Bloom it properly
- Granulated sugar: Sweetens and helps thicken the curd Choose organic for added flavor
- Egg yolks: Rich and creamy base for the mango curd Save extra whites for meringue
- Mango puree: Provides the main flavor Use ripe mangos and puree until silky smooth
- Fresh lemon juice: Balances mango sweetness with tang Use freshly squeezed
- Raspberry jam: Swirled on top for bright berry flavor and visual flair Use seedless for clean cuts
Instructions
- Prepare the Pan:
- Line a nine inch square pan with parchment paper so bars lift out easily after chilling Dot the corners for a neat fit
- Make the Crust:
- Combine flour powdered sugar and salt gently pulsing together add small cubes of cold unsalted butter Process until the texture resembles coarse sand This ensures a delicate crisp crust In a separate bowl whisk egg yolk with cream and vanilla for full flavor Pour into the flour mixture and pulse again until crumbly but damp enough to hold together Tip crumbly dough into the prepared pan and press evenly across the surface Gently press up the sides just a half inch for a little built in border Prick all over with a fork to prevent puffing Freeze the crust for at least twenty minutes It helps all those buttery layers set Bake the chilled crust first lined with foil and pie weights fifteen minutes for structure Remove foil and weights then bake another twenty minutes or until deep golden brown and fragrant Cool completely before topping
- Cook the Mango Curd:
- Sprinkle gelatin evenly over cold water in a small bowl to bloom This creates that perfectly sliceable curd later In a heatproof bowl mix softened butter and granulated sugar so it is pale and creamy Whisk in egg yolks mango puree salt and lemon juice for a satiny texture Set bowl over a pan of gently simmering water and cook whisking steadily for fifteen to twenty five minutes until thick and smooth You want visible trails from your whisk for a rich curd Microwave bloomed gelatin eight to twelve seconds and stir smooth Immediately whisk it into the hot curd for even distribution Strain curd into a clean bowl to catch any bits of egg for a silky result
- Assemble Bars:
- Spread mango curd over fully cooled crust in an even layer Warm the raspberry jam just until loose enough to drizzle Drop spoonfuls across the curd surface then swirl through with a knife for a marbled berry look Chill the bars uncovered four to six hours until fully set
- Cut and Serve:
- Use a sharp knife dipped in hot water for perfect squares Serve chilled for clean layers and best flavor
Whenever I open fresh mango to make these bars my kitchen smells like vacation My children love swirling the jam and it is always a fun family project to watch the pretty patterns appear
Storage Tips
Store cut bars in the fridge tightly covered for up to four days The crust softens slightly but the bars keep their shape well For that brand new crisp edge freeze the bars for thirty minutes just before serving then cut in squares Do not stack them bare in a container Always use sheets of parchment to avoid sticking
Ingredient Substitutions
No mango Use passionfruit puree for a more tart version Egg free diets Try a store bought vegan lemon or mango curd and skip gelatin Out of raspberry jam Strawberry or blackberry work beautifully and still contrast the mango
Serving Suggestions
Serve these bars at showers birthdays or any sunny day celebration I love piling berries on top for extra charm Dust edges with powdered sugar if you want them extra pretty and bakery style Serve well chilled for clean lines and rich flavor
Cultural and Seasonal Context
Mango and raspberry signal early summer and these bars show up in many of my family’s May and June parties Traditionally shortbread is a Scottish treat but the tropical fruit twist feels almost Californian or Australian In winter I swap in blood orange for the mango layer for a citrusy version that is just as bright
Seasonal Adaptations
Switch puréed mango for stone fruit in late summer Top with sliced fresh fruit just before serving Use apricot preserves for the swirl if raspberries are not in season
Success Stories
Two summers ago these bars were gobbled up by both kids and adults at my niece’s park birthday party Every crumb disappeared A friend used lime juice instead of lemon and the tart finish made the mango taste even more vivid My sister now asks for these by name every Mother’s Day
Freezer Meal Conversion
Let bars fully set and cut into squares Place in a single layer on a parchment lined sheet and freeze for one hour Transfer to airtight freezer bags with sheets of parchment separating layers Thaw in the fridge overnight or at room temp for an hour The crust stays crisp and mango curd tastes freshly made
These Raspberry Mango Bars are perfect for any gathering and always impress with their vibrant layers and fresh flavor. Enjoy chilled for the best taste experience.
Recipe FAQs
- → Can I use frozen mango for the curd?
Yes, thaw and puree frozen mango until smooth. It works well for a vibrant curd flavor and texture.
- → How do I know when the shortbread crust is baked?
The crust is ready when the edges turn golden and the center feels set. Allow to cool before topping.
- → What is the best way to swirl the raspberry jam?
Drop spoonfuls over the mango curd and gently swirl using a knife or skewer, creating a marbled effect.
- → How long should the bars chill before serving?
Chill for at least 4–6 hours, or until firm, to ensure clean slicing and the best flavor experience.
- → Can I substitute the gelatin with another thickener?
Agar-agar can be used as a vegetarian alternative. Adjust the amount according to package instructions.