These rich and creamy Mango-Key Lime Bars are a special delight.
Mango-Key Lime Bars
Makes 12 servings
Ingredients
- ½ cup unsalted butter, softened
- ¼ cup granulated sugar
- ¼ cup confectioners’ sugar
- 1 tablespoon Key lime zest
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
- Mango-Key Lime Filling (recipe follows)
- Garnish: edible flowers
Instructions
- Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, beat butter with a mixer at medium speed until smooth. Add sugars, zest, and salt, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add flour, beating to combine. (Mixture will be sandy and crumbly.) Transfer to prepared pan, pressing into bottom.
- Bake just until beginning to brown around the edges, 15 to 18 minutes. Pour Mango-Key Lime Filling over warm crust. Bake until center is set, 25 to 30 minutes more. Let cool completely. Cover and refrigerate for at least 2 hours or overnight.
- Using excess parchment as handles, remove from pan, and cut into bars. Garnish with edible flowers, if desired. Refrigerate in an airtight container for up to 1 week.
Mango-Key Lime Filling
Ingredients
- 3 cups diced peeled fresh mango (about 2 mangoes)
- 1 (14-ounce) can sweetened condensed milk
- ½ teaspoon Key lime zest
- 3 tablespoons fresh Key lime juice (from about 6 Key limes)
- 4 large egg yolks
- ¼ teaspoon kosher salt
Instructions
- In the work bowl of a food processor, place mango; pulse until puréed. Strain mango purée through a fine-mesh sieve into a large bowl. Add condensed milk, Key lime zest and juice, egg yolks, and salt, whisking until smooth. Use immediately.
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