mango squares

Mango is one of the most delightful fruit in Asia specially in Philippines. others make it a candy, some sun dried it under the sun, but I will share you a recipe that you can make it a cookie bar.

You can use fresh mango but I'll advice you to use dried mangoes specially if mangoes is out of season. Make sure that you use dried mangoes of good quality . To be able to identify the good kind, here are some tips- dried mangoes of good quality assume a more natural shape and cut while the inferior one comes in bar form. The good king will soften when boiled in water while the inferior one will melt completely and blend with the water. Forewarned is forearmed!

Just like fruitcake, this will taste a million times better a day after. So please have the patience to wait for the flavors to develop and mellow down to fully appreciate the true flavor of this luscious cookie bar.

Mango Square

 

Crust:
  1 cup sifted  all- purpose-flour
  1/4 cup  sifted powdered sugar
  1/2 cup butter

Filling:
  100 grams dried mangoes, coarsely chopped
  1 cup well packed dark brown sugar
  1/3 cup sifted all purpose flour
  2 whole eggs, graded extra large
  1/2 cup coarsely chopped cashew nuts
  1/2 teaspoon sifted baking powder
  1/4 teaspoon each pure lemon and pure orange extract
  1/4 teaspoon fine salt

Topping 
3 tablespoons sifted powdered sugar


Procedure

1.   Place dried mangoes in saucepan. Add enough water to completely cover the mangoes. Cook over low heat for about 15 minutes or until very soft. Drain and discard the water
2. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of a 9 inch square baking pan, 1/2 inches high, with wax paper. Set aside
3. To prepare the crust, combine the flour and the sugar in a mixing bowl. But the butter into half inch cubes and add to the flour mixture. Make sure that the butter is cold for easy handling. With your fingers, combine the ingredients together. Chill briefly it it threatens to melt.
4. Transfer the crust onto prepared baking pan. Using your fingers press the crust in the bottom of the pan, covering it as completely and as evenly as possible. Bake for 10 minutes or until the crust begings to color.
5. To prepare the filling, pour all the ingredients in a bowl . Using an electric mixer, beat the mixture at medium speed until blended.
6. Pour the filling over the pre-baked crust. Return the pan to the oven and continue to bake for 20 minutes more until the filling is set.
7. Allow to cool in the pan for about 10 minutes. Loosen the sides of the cookie using an offset metal spatula. Carefully invert the pan to a wire rack unmold the cookie. Invert the cookie once again. right side up. and allow to cool completely.
8. Dust the top surface of the cookie with powdered sugar. then cut into bars.