Recipe Details
Ingredients
-
¾cupchopped dried mango
-
1 ⅓cupsall-purpose flour, divided
-
¼cupconfectioners’ sugar, plus more for dusting
-
½cupunsalted butter
-
1cuppacked brown sugar
-
½cupchopped mixed nuts
-
2largeeggs, beaten
-
½teaspoonbaking powder
-
¼teaspoonlemon extract
-
¼teaspoonsalt
Cooking Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper.
-
Place mango into a small saucepan and cover with water; cook over low heat until soft, about 15 minutes. Remove from the heat, drain, and set aside.
-
Mix 1 cup flour and 1/4 cup confectioners’ sugar together in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Press into the prepared baking pan to make a crust.
-
Bake in the preheated oven until lightly browned, about 10 minutes.
-
Mix drained mango, brown sugar, nuts, remaining 1/3 cup flour, eggs, baking powder, lemon extract, and salt together in a medium bowl until well combined. Pour over baked crust and cover with aluminum foil.
-
Bake until set, about 20 minutes. Remove from the oven and cool slightly, then dust with confectioners’ sugar. Cool completely before cutting into 12 bars.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories277 | |
% Daily Value * | |
Total Fat 12g |
16% |
Saturated Fat 6g |
29% |
Cholesterol 51mg |
17% |
Sodium 141mg |
6% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 1g |
4% |
Total Sugars 28g |
|
Protein 4g |
|
Calcium 40mg |
3% |
Iron 1mg |
7% |
Potassium 87mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved