Ingredients

Crust

• 1 ¼ c. all purpose flour

• ¼ c. granulated sugar

• 3 tablespoons powdered sugar

• Zest of 1 lime

• ¼ teaspoon salt

• 10 tablespoons unsalted butter, cold and cubed

Filling

• 2 c. fresh or frozen mango (thawed if frozen)

• 3 tablespoons Pure Honey Habanero Honey

• Zest of 2 limes

• ¾ c. granulated sugar

• 3 large eggs

• 1 tablespoon cornstarch

• ½ c. fresh lime juice (about 3 large limes)

• ¼ c. fresh lemon juce (1-2 lemons)

• Powdered sugar (for dusting)

 

1. Preheat oven to 350° and line an 8x8” pan with parchment paper.

2. For the crust: In a food processor, combine all crust ingredients and pulse until it comes together. You may need to add a couple teaspoons of water if mixture is too dry. Press the crust into the bottom of the pan and bake for 20-22 minutes until golden brown.

3. For the filling: In the same food processor, puree the mango, lime zest and honey until smooth. Strain the mixture through a sieve into a bowl to remove any pulp or chunks. Add the sugar, eggs, cornstarch, lime and lemon juice into the mango puree and whisk until combined. Pour the filling over the warm crust and bake for 20-25 minutes until the filling is mostly set but the middle is still a little jiggly. Let cool completely and then refrigerate for at least 3 hours or overnight.

4. Cut the chilled mango bars into squares and generously sprinkle with powdered sugar. (*There may be excess condensation or water on top of the bars. Just blot this off with a paper towel before sprinkling with powdered sugar)