Mango Curd Dessert Bars

These mango curd dessert bars are bright, creamy, and wonderfully refreshing, with a crisp buttery base and a smooth mango topping. The texture is a lovely contrast of shortbread crunch and soft, citrusy mango curd. This is an easy traybake recipe that looks impressive but is very manageable for beginners. Total time is around 1 hour 30 minutes including cooling.

Ingredients

For the shortbread base

• 200g plain flour
• 100g icing sugar
• 200g unsalted butter, cold and cubed
• Pinch of salt

For the mango curd filling

• 200ml mango purée, smooth and ripe
• 150g caster sugar
• 3 large eggs
• 100g unsalted butter, cubed
• 2 tbsp lime juice

For finishing

• Icing sugar, for dusting

How to Make Mango Curd Dessert Bars

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 23 x 30cm traybake tin with baking parchment, making sure the paper comes up the sides.
• Make the base: Place the flour, icing sugar, salt, and butter into a food processor. Pulse until the mixture looks like fine crumbs and starts to clump together.
• Press and bake: Tip the mixture into the prepared tin and press it down firmly into an even layer. Bake for 20 to 25 minutes until pale golden.
• Prepare the mango curd: While the base bakes, place the mango purée, caster sugar, eggs, butter, and lime juice into a heatproof bowl set over a pan of gently simmering water. Stir constantly until thickened and smooth.
• Assemble: Pour the warm mango curd over the hot shortbread base and spread it evenly to the corners.
• Bake again: Return the tin to the oven and bake for 15 to 20 minutes until just set with a slight wobble in the centre.
• Cool completely: Leave the bars to cool in the tin, then chill in the fridge for at least 1 hour before slicing.

Tips for Perfect Mango Curd Bars

Why is my mango curd too runny?

The curd needs gentle heat and constant stirring. If rushed, it will not thicken properly. Keep cooking until it coats the back of a spoon.

How do I get clean slices?

Chill the bars well and use a sharp knife wiped clean between each cut.

Can I use shop-bought mango purée?

Yes, as long as it is smooth and unsweetened. Taste first and reduce sugar slightly if needed.

Serving Suggestions

• Serve lightly dusted with icing sugar
• Add fresh mango slices on the side
• Pair with softly whipped cream

Storage

Room temperature

These bars should not be kept at room temperature for more than a few hours due to the curd filling.

Refrigerator

Store in an airtight container in the fridge for up to 4 days.

Freezing

Freeze sliced bars in a single layer, then transfer to a container. They keep well for up to 2 months. Thaw overnight in the fridge.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 42g
• Protein: 5g
• Fat: 22g
• Saturated fat: 13g
• Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs