Delicious! Serve with vanilla ice cream. Try this recipe with strawberries and rhubarb instead of mango, too.
Original recipe makes 1 9×13 inch baking dish
Ingredients
1 1/2 cups butter
1/2 cup white sugar
3 cups sifted all-purpose flour
4 cups sliced mango
1/4 cup white sugar
1/4 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1 pinch ground nutmeg
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PREP
15 mins
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COOK
1 hr
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READY IN
1 hr 30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In large bowl, cream together butter and 1/2 cup sugar. Blend in 3 cups flour and press 1/2 of mixture into the bottom of a 9×13 inch baking dish.
- In a medium bowl, stir together mango, 1/4 cup sugar, 1/4 cup flour, cinnamon and nutmeg until well combined. Pour mango mixture over shortbread in pan. Sprinkle remaining shortbread mixture over mango mixture. Press down lightly.
- Bake 1 hour, until topping is golden brown. Let cool 15 minutes in dish before cutting into bars.
Nutrition
Calories: 247 kcal
Carbohydrates: 28.8 g
Cholesterol: 37 mg
Fat: 14.1 g
Fiber: 1.2 g
Protein: 2.4 g
Sodium: 99 mg