Introduction

Mango Bars with Raspberry Swirl offer a delightful combination of tropical sweetness and tangy berry flavor. These bars feature a buttery crust topped with a smooth mango curd accented by a beautiful raspberry swirl. Perfect for a refreshing dessert or an elegant treat at your next gathering.

A white rectangular baking dish filled with a smooth, thick yellow batter, topped with swirls of dark red sauce that create an artistic marbled pattern on the surface. A silver knife rests inside the dish, angled to the left, as if used to make the swirls. Below the dish, on a white marbled surface, there is a small white bowl with dark red sauce inside and a silver spoon placed in it, with some sauce dripping down the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups all-purpose flour (210 grams)
7 tablespoons powdered sugar (56 grams)
¼ teaspoon salt
10 tablespoons butter, cold, cut into pieces (140 grams)
1 egg yolk
2 teaspoons heavy cream
1 teaspoon vanilla extract
2½ teaspoons unflavored gelatin powder (7 grams)
¼ cup cold water
12 tablespoons butter, softened
1½ cups granulated sugar
10 egg yolks
1 cup mango puree (store bought or homemade)
¼ teaspoon salt
2 tablespoons fresh lemon juice
½ cup raspberry jam

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving a 2-inch overhang. Set aside.
Step 2: In a food processor, pulse together the flour, powdered sugar, and salt. Add the cold butter pieces and process until the mixture resembles fine sand.
Step 3: In a small bowl, whisk the egg yolk, heavy cream, and vanilla extract. Pour into the food processor and pulse just until the dough becomes crumbly.
Step 4: Transfer the dough to the prepared baking dish. Use the flat bottom of a measuring cup to press it evenly into the pan. Prick the dough all over with a fork.
Step 5: Place the dish in the freezer for 20–30 minutes. Then lightly spray one side of a piece of foil with nonstick spray, press it onto the chilled dough, and add pie weights on top.
Step 6: Bake for 15 minutes. Carefully remove the foil and weights, then bake for another 20 minutes or until the crust is lightly golden. Set aside to cool completely.
Step 7: To make the mango curd, sprinkle the gelatin over ¼ cup cold water in a shallow dish and let it bloom while you prepare the curd.
Step 8: Set up a double boiler by filling a saucepan with 2 inches of water and bringing it to a gentle simmer. Place a heatproof bowl on top, making sure it doesn’t touch the water.
Step 9: In the top bowl, beat the softened butter and granulated sugar with an electric mixer for about 30 seconds.
Step 10: Mix in the egg yolks, then add the mango puree, salt, and lemon juice, beating until well combined.
Step 11: Stir continuously over the simmering water for 15–25 minutes, until the mixture thickens enough to coat the back of a spoon and leave a clean stripe when wiped.
Step 12: Microwave the softened gelatin for 8–12 seconds until syrupy (avoid overheating). Stir it into the thickened mango curd.
Step 13: Pour the mango curd through a fine-mesh strainer into a clean bowl, discarding any solids. Spread the strained curd evenly over the cooled crust.
Step 14: Warm the raspberry jam slightly in the microwave. Drop small spoonfuls over the mango curd and use a knife tip to swirl it into a marbled pattern.
Step 15: Refrigerate for 4 to 6 hours or overnight until fully set.
Step 16: To serve, run a warm knife around the edges of the dish and use the parchment paper overhang to lift the dessert out onto a cutting board. Slice into bars, dipping the knife in hot water and wiping it clean between cuts for clean edges.

Tips & Variations

Use fresh mango puree for the brightest flavor, or choose a high-quality store-bought variety if fresh mangoes aren’t available.
If raspberry jam is too thick, warm it slightly to make swirling easier and to create a prettier pattern.
For a more intense raspberry flavor, mix a teaspoon of lemon zest into the jam before swirling.
Pie weights can be replaced with dried beans or rice if you don’t have specialized weights on hand.

Storage

Store mango bars in an airtight container in the refrigerator for up to 4 days. They keep well chilled and can be enjoyed cold or at room temperature. To reheat slightly, let them sit at room temperature for about 15 minutes—avoid microwaving to preserve the texture.

How to Serve

The image shows several square pieces of a dessert arranged on a white plate. Each piece has three layers: the bottom layer is light beige and looks crumbly, the middle layer is thick and creamy pale yellow, and the top layer is a smooth mix of yellow with swirls of dark red or purple in a marbled pattern. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust without a food processor?

Yes, you can combine the flour, sugar, and salt in a bowl, then cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Add the egg yolk, cream, and vanilla, and mix until crumbly.

What if I don’t have unflavored gelatin?

You can substitute with 1 tablespoon of powdered gelatin sheets (about 3 sheets), soaked and melted according to the package instructions. Make sure to adjust the amount of cold water used for blooming.