Mango Tango Squares

INGREDIENTS

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Crust

• 1 cup unbleached all-purpose flour
• 1/4 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted

Filling

• 1/2 cup sugar
• 1.5 tbsp cornstarch
• 3 eggs
• 1.5 cups mango purée (see note)
• 1/2 cup GNUBEES MANGO TANGO

PREPARATION

Crust

1. With rack in middle position, preheat the oven to 350°F.
2. Butter and line a square 8-inch cake pan with parchment paper, letting it hang over two sides.
3. In a bowl, combine all the ingredients just until the dough comes together. Press gently into the prepared pan. Bake for 15 minutes and let cool.

Filling

1. In a medium bowl, combine the sugar and cornstarch. Whisk in the eggs. Stir in the mango purée and GNUBEEs MANGO TANGO. Pour onto the crust. 
2. Bake for 30 minutes or until the filling is set. Let cool on a wire rack.
3. Cover with plastic wrap directly on the surface of the filling and refrigerate for 2 hours. Unmould and cut into squares. 

NOTES

For 1.5 cups of mango purée, process 3 cups of cubed fresh mango in a blender until smooth, then strain by pressing through a wire mesh strainer. (You can use any remaining pulp as a topping for squares, or ice cream or even tomorrow’s breakfast cereal.)