Mango Strawberry Macadamia Nut Shortbread Bars
Similar to a lemon bar, these mango strawberry bars really need a good chilling overnight. I wouldn’t bother dusting them with powdered sugar, as it will obscure the gorgeous neon colors that the mango and strawberry curd make, but I’ll leave it up to you. The hardest part of making these bars is that you have to cook the curd ahead of time, unlike a lemon bar where you can just pour the curd on uncooked and let the oven do the work. The reason you cook the curd ahead of time is so that the curd is thick enough to swirl together on top of the shortbread. Be sure to let the bars sit overnight in the fridge, or they’ll be a mess when you cut and serve them.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Mango | 1 cup diced (165g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450 g (1 lb) strawberries, hulled and chopped fine
- 100 g (1 cup) white granulated sugar
- 2 large eggs
- 38 g (1/4 cup) all purpose flour
- 55 g (4 tablespoons) salted butter
- 450 g (1lb) Mango, about 1 medium mango, pit and skin removed and flesh chopped
- 100 g (1/2 cup) white granulated sugar
- 60 g (1/4 cup) fresh squeezed lemon juice, about 1 medium lemon
- 6 large egg yolks
- 1 large egg
- pinch of salt
- 1 vanilla bean
- 225 g (1 1/2 cups) all-purpose unbleached white flour
- 55 g (1/2 cup) confectioners’ sugar
- 170 g (1 1/2 sticks or 3/4 cup) salted butter (if you only have unsalted, add 1 1/2 teaspoons of sea salt) at room temperature
- 80 g (1/2 cup) Macademia nuts, roughly chopped to 1/4” pieces