Mango Lime Squares
Mango lime squares are my new favorite fruit squares, sorry lemon squares. I love making fruit squares, the buttery crust, and sweet tangy fruit topping. The crumbly crust which just melts in your mouth with the fresh smooth fruit topping is a perfect combination. The tartness from the lime balances the sweetness and gives it a delicious kick. These fruit bars/squares are a perfect treat on dessert tables. They store well in an airtight container. These are perfect the dessert to make for spring/summer!
These squares will be a super hit at any gathering and are really pretty as a gift. You can even cut them as bars.
Happy Baking!
Servings: 12-16 squares
Prep Time: 30 minutes
Baking Time: 1 hour
Chilling Time: 2-3 hours
Total time: 4-5 hours
Ingredients:
For the mango lime topping:
200g eggs (4 medium eggs)
390g castor sugar (sifted)
80g mango puree
40g lime juice
1 tsp vanilla essence
For the crust:
250g unsalted butter (softened)
250g All-purpose flour (sifted)
68g Icing/Confectioners sugar
Zest of 1 lime- optional
1 tsp vanilla essence
Directions:
For the crust:
Preheat the oven to 350F.
Beat the butter with an electric/stand whisker. Cream it together with icing sugar, lime zest and vanilla.
Be sure to scrape the edges of the bowl in between.
When it becomes light and fluffy add in the flour and mix it in.
Prepare a tray by greasing it and placing a greased parchment sheet on it.
Spread the mixture on the tray including the sides about 1-1.5 high using a spatula. You can even use the back of a spoon/hand to smoothen it out. I used a 9*13 tray.
Bake at 350F for 20-25 mins till golden brown and cooked through.
For the mango lime topping:
Prepare the topping when the base is baking. DO NOT OVERMIX THE TOPPING- Otherwise, it will have a coarse-textured foam on top when baked. Sift your castor sugar and keep your eggs at room temperature to help prevent over mixing.
In a wide bowl whisk the eggs and sugar together till just combined. Add in the mango puree, lime juice, and vanilla essence till combined. Do not over-mix.
As soon as the base is baked, pour the topping on. Immediately put it back in the oven at 350F for 20-25 mins till the filling is firm and set.
Cool before cutting. Let it chill in the fridge for 2-3 hours.
Cut it in squares or bars as you wish. I trimmed the edges.
Dust with confectioners sugar.
These store well in an air-tight container in the fridge for a few days.
Notes/Tips:
Do not over-mix the topping mixture. Just mix till combined.
Ensure the tray and parchment is well greased.
Bake the base till done, you can check by inserting a toothpick to ensure that.
Prepare the topping when the base is in the oven so you can pour it on and put it in the oven immediately.
I used frozen mango puree. I thawed it at room temperature and then used it.
Loosen the dessert from the tray by running a knife around the tray after it has cooled.
Transfer it onto a chopping board along with the parchment and then cut it. This helps take it out without the base sticking to the parchment.
Dusting with confectioners sugar gives the squares a beautiful finish and covers the top skin formed.
