Sunday, August 22, 2010

Mango Shortbread Bars

Living in Hawaii we're blessed to eat fresh tropical fruits. We've tried papaya milkshakes for breakfast and pineapple floats for dessert (fresh pineapple juice with pineapple ice cream). The other night I noticed our mangos were getting over ripe so I looked online for a fun recipe to make with them. This mango shortbread had a tasty crust (3 cubes of better be good!) and the mango flavor was nicely complimented by the nutmeg and cinnamon.

Mango Shortbread Bars


  • 1 1/2 cups butter
  • 1/2 cup white sugar
  • 3 cups sifted all-purpose flour
  • 4 cups sliced mango
  • 1/4 cup white sugar
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 pinch ground nutmeg


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9x13 inch baking dish.
  3. In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly.
  4. Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.

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