Buttery shortbread crust topped with rich mango curd and raspberry swirl – a tropical dessert that's macro-friendly and perfect for high-protein meal prep.

Ingredients

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Instructions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two opposite sides to easily lift out the bars later. In a food processor, combine the all-purpose flour, 1/4 cup (50g) of the granulated sugar, and the salt. Pulse a few times to mix. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This ensures a tender, flaky shortbread. If you don’t have a food processor, you can cut the butter into the flour using a pastry blender or your fingertips, working quickly to keep the butter cold. The key is to not overwork the dough; you want distinct butter chunks that will melt and create steam pockets during baking, resulting in a light, crumbly texture. Press the mixture evenly into the prepared pan, using the bottom of a measuring cup to compact it firmly. Bake for 18-20 minutes, until the edges are lightly golden and the center is set but not browned. Remove from oven and let cool on a wire rack while you prepare the curd.

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Step 2

In a medium saucepan, whisk together the remaining 1/4 cup (50g) sugar, the egg yolks, mango puree, and lemon juice. Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens and coats the back of the spoon, about 6-8 minutes. It should reach 170°F (77°C) on an instant-read thermometer to ensure the eggs are cooked and safe. Do not let it boil, or the eggs may scramble. The curd will continue to thicken as it cools. Once thickened, remove from heat and stir in the vanilla extract. Pour the mango curd over the cooled shortbread crust and spread evenly.

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Step 3

In a small bowl, mix the raspberry puree with the cornstarch until smooth. Drop spoonfuls of the raspberry mixture over the mango curd layer. Use a toothpick or knife to gently swirl the raspberry into the mango curd, creating a marbled pattern. Be careful not to over-swirl, as you want distinct ribbons of raspberry. Return the pan to the oven and bake for 12-15 minutes, until the curd is set around the edges but still slightly jiggly in the center. The raspberry swirl should be visibly set. Remove from oven and let cool completely at room temperature, then refrigerate for at least 2 hours to fully set. This chilling step is crucial for clean slices. Once chilled, lift the bars out using the parchment overhang and cut into 16 squares. Store in an airtight container in the refrigerator.

For best results

  • Use ripe, fragrant mangoes for the puree. If fresh mangoes aren't available, high-quality canned mango puree (without added sugar) works well. The natural sweetness of the mango reduces the need for extra sugar, keeping the bars macro-friendly. For a deeper flavor, you can roast the mango pieces before pureeing.
  • Keep the butter cold for the shortbread. If your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before cutting into the flour. Cold butter creates steam pockets during baking, resulting in a tender, flaky crust. If the dough becomes too warm, refrigerate it for 15 minutes before pressing into the pan.
  • When making the mango curd, stir constantly and use low to medium heat. Eggs curdle easily if the heat is too high or if you stop stirring. If you see any lumps, you can strain the curd through a fine-mesh sieve before pouring over the crust. The curd will thicken more as it cools, so don't overcook it.
  • For a smoother raspberry swirl, press the raspberry puree through a fine-mesh sieve to remove seeds. If you prefer a more rustic texture with seeds, leave them in. The cornstarch helps thicken the puree so it doesn't bleed into the mango curd too much, creating distinct swirls.
  • Allow the bars to chill thoroughly before slicing. At least 2 hours in the refrigerator, or even overnight, yields the cleanest cuts. Use a sharp knife and wipe it clean between slices for perfect edges. If the bars are too cold, let them sit at room temperature for 5 minutes before cutting.
  • For a higher protein boost, you can add a scoop of unflavored or vanilla protein powder to the shortbread crust. Reduce the flour by 2 tablespoons and mix the protein powder with the dry ingredients. Note that the texture may be slightly less tender, but it's a great option for macro-conscious bakers.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days. They also freeze well: wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.

Variations

  • For a vegan version, substitute the butter with a high-quality vegan butter stick (like Miyoko's) and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) in place of the egg yolks. The curd will be slightly less rich but still delicious. Use agar agar instead of cornstarch if you want a firmer set.
  • Try a passion fruit twist: replace half of the mango puree with passion fruit pulp. The tartness of passion fruit complements the sweet mango beautifully. You can also add a layer of toasted coconut flakes on top for extra texture and tropical flavor.
  • For a lower-sugar version, use a sugar substitute like erythritol or monk fruit sweetener in both the crust and curd. Note that the texture of the shortbread may be slightly more crumbly, and the curd may not set as firmly. You can add 1/2 teaspoon of xanthan gum to the curd to help thicken.
  • Make it gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum. The shortbread will be slightly more delicate, so handle with care. You may need to add an extra tablespoon of butter to bind the dough.
  • Swap the raspberry swirl for blueberry or strawberry puree. Each berry brings its own sweetness and color. For a more exotic flavor, use lychee puree or dragon fruit puree – both pair wonderfully with mango.

Nutrition

  • Calories215 kcal
  • Total Fat12g
  • Saturated Fat7g
  • Cholesterol45mg
  • Sodium180mg
  • Total Carbohydrates26g
  • Dietary Fiber1g
  • Sugars17g
  • Protein3g

Common Questions

Can I use frozen mango for the puree?
Yes, frozen mango works perfectly. Thaw it completely and drain any excess liquid before pureeing. Frozen mango is often very sweet and flavorful since it’s picked at peak ripeness. Just make sure to measure the puree after thawing to get the right consistency.
Why did my curd turn out lumpy?
Lumpy curd usually happens when the heat is too high or you stop stirring. The eggs begin to scramble. To fix it, immediately remove from heat and whisk vigorously, then strain through a fine-mesh sieve. Next time, cook over medium-low heat and stir constantly until thickened.
Can I make these bars ahead of time?
Absolutely! These bars are perfect for meal prep. You can make them up to 3 days in advance and store them in the refrigerator. They also freeze beautifully for up to 3 months. Just thaw in the fridge overnight before serving. The flavors actually meld and improve after a day.
How do I know when the shortbread crust is done?
The crust is done when the edges are lightly golden and the center is set but not browned. It will still be pale on top. If you press gently, it should feel firm. Overbaking will make it too hard, so keep an eye on it. The residual heat will continue to cook it slightly after removal.
Can I use jarred mango curd instead of making my own?
Yes, you can use store-bought mango curd to save time. However, homemade curd has a brighter flavor and you can control the sweetness. If using store-bought, you may want to reduce the sugar in the crust slightly to balance the overall sweetness.
What can I use instead of raspberries for the swirl?
Any berry puree works – strawberries, blueberries, blackberries, or even cherry puree. You can also use fruit jam or preserves thinned with a little water. Just adjust the amount of cornstarch if the jam is already thick. For a tropical twist, try passion fruit pulp.
How do I get clean, neat slices?
Chill the bars thoroughly for at least 2 hours, preferably overnight. Use a sharp chef’s knife and wipe it clean with a damp paper towel between each cut. For extra clean edges, you can dip the knife in hot water and dry it before slicing. Cut the bars while they are still cold.
Are these bars suitable for a high-protein diet?
Yes, with 3 grams of protein per bar, they can fit into a high-protein diet as a treat. To boost protein, you can add a scoop of protein powder to the crust (as noted in tips) or serve with a dollop of Greek yogurt. They’re also macro-friendly with balanced carbs and fats.