Mango Squares

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal. (5 minutes)

Recipe View Place the chopped dried mango in a small saucepan and cover with water. Cook over low heat until the mango is softened and plumped, about 15 minutes. Remove from the heat, drain well, and set aside to cool slightly. (20 minutes)

Recipe View In a large bowl, whisk together 1 cup of the all-purpose flour and 1/4 cup of confectioners' sugar. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)

Recipe View Press the crumb mixture evenly into the bottom of the prepared baking pan to form a crust. (5 minutes)

Recipe View Bake the crust in the preheated oven until lightly golden brown, about 10-12 minutes. (12 minutes)

Recipe View In a medium bowl, combine the drained and softened mango, brown sugar, chopped nuts, remaining 1/3 cup of all-purpose flour, beaten eggs, baking powder, lemon extract, and salt. Mix until everything is well combined. (5 minutes)

Recipe View Pour the mango mixture evenly over the partially baked crust. Cover the pan loosely with aluminum foil to prevent the top from browning too quickly. (2 minutes)

Recipe View Bake until the filling is set and the edges are slightly golden, about 20-25 minutes. (25 minutes)

Recipe View Remove from the oven and let cool slightly in the pan. Dust generously with confectioners' sugar while still slightly warm. (10 minutes)

Recipe View Allow the mango squares to cool completely in the pan before lifting them out using the parchment paper overhang. Cut into 12 bars and serve. (60 minutes)