Mango Lemon Bars
Celia's Mango White Balsamic Vinegar
| Category: | DESSERTS |
Ingredients
Mango Lemon Bars Directions
- Preheat oven to 350 F. Grease and flour a 9 x 13 inch baking pan.
- In a medium bowl, mix together 1 and 3/4 cup flour and powdered sugar. Cut in cold butter with a pastry blender until the mixture resembles coarse crumbs. Press the mixture into the bottom of the baking pan. Bake for 8-9 minutes or until the crust is lightly browned. Let cool.
- Meanwhile, beat together eggs and granulated sugar. Stir in lemon juice and mango puree (see below). Lastly, gently stir in 1/2 cup flour. Pour mixture over the crust. Reduce heat in the oven to 325 F and bake for 22-25 minutes or until set. Let cool and refrigerate at least 2 hours before cutting bars.
- Dust with powdered sugar and sprinkle with toasted coconut.
- * to make the mango puree, combined 2 cups diced mangoes, 1 Tablespoon water and 1 Tablespoon Celia's Mango White Balsamic Vinegar in a small saucepan. Bring to a simmer over medium low heat and simmer for 10 minutes. Remove from heat and let cool. Process in a blender until smooth.
