One of the many perks of owning a bakery is that I receive lots of yummy samples from vendors all around the world, so I always have a supply of unique ingredients to experiment with.
Albert Uster, a distributor of gourmet food products and ingredients, recently sent me a generous sample of Frutta Prima Mango Paste. Frutta Prima is a line of premium fruit pastes made in Switzerland. The pastes come in a variety of fruit flavors, and can be added to virtually anything—from buttercreams to cake batters to even mayonnaise (their suggestion, not mine!)—so you can imagine how excited I was to have some in my arsenal of baking goods.
While working on a lemon bar recipe for my Beach House Baking cookbook, an epiphany struck me: why not try incorporating the mango paste into the bars? I thought of luscious mango flavors paired with the zest of the lemon, and the layers of vibrant colors perfectly mimicking a tequila sunrise. I gave it a try and the results were fantastic– sweet!
Lemon Mango Bars
- Preheat oven to 350°F.
- Prepare your 9×13 baking pan by first coating the bottom and sides with non-stick pan spray. Then line the sprayed pan with parchment. I like to cut two parchment rectangles and lay them cross-cross over the pan. Press down the parchment. Coat pan again with non-stick spray.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the flour, butter, sugar, and lemon zest. Mix on low speed until butter breaks down into pea size.
- Transfer the mixture to the prepared baking pan. Press into the pan, building up a 1-inch edge on all sides. Bake 12 – 14 minutes or until crust just begins to brown.
- Let cool for 30 minutes in the refrigerator. Make sure to cool crust thoroughly or when you spread the mango paste it will pull apart the crust!
- Reduce oven temperature to 325°F.
- Using a mini offset spatula, gently spread the mango paste evenly over the crust.
- In the bowl of an electric mixer fitted with a whip attachment, whisk together eggs, sugar, flour, lemon juice, lemon zest, and baking powder. Pour over crust. Bake for 15 – 20 minutes or until custard is set.
- Let cool completely in refrigerator. Cut into squares and dust lightly with powdered sugar before serving. Store in refrigerator for one week.