2/13/07: Mango Sqaures

Source: Allison Lam

You can use 9"x9" square pan or other sizes of baking pan for this recipe. The results will be different: 9"x9" sqaure pan produces taller, softer, and cake-like mango squares while using a bigger pan will produce thinner and crunchier texture.

Crust:

1. 1 cup of sifted all purpose flour
2. 1/2 cup of light brown sugar
3. 1 cup (2 sticks) of butter, soften in room temperature
   
4. 1/2 cup of diced walnut

Topping:

1. 4 large eggs
2. 1 1/2 cups of diced dried mango
3. 1/2 cup of all-purpose flour
4. 1/2 of light brown sugar
5. 1 teaspoon of baking powder
6. 1/2 teaspoon of salt

Preparing the crust:

1. Preheat the oven to 350 F
2. Creame the butter in standing mixture. Mix flour and sugar in a small bowl then add the mixture to the creamed butter. Mix well.
3. Add the diced walnut into the mixture and mix well.
4. Use spatula to spread the mixture evenly on a baking pan.
5. Bake the crust for 20 minutes in the preheated oven.
6. Remove the baking pan from the oven, let it cool in the room temperature while preparing the topping.

Preparing the topping:

1. Beat the eggs until fluffly. Add sugar and mix well.
2. On a seperate bowl, mix flour, baking powder and salt together. Add the dry ingredients into the egg mixture. Stir until well combined.
3. Spread the topping onto the cooled crust.
4. Pour hot water over the diced mango and let it drain off the excess liquid.
5. Spread the mango on top of the topping.
6. Bake in the oven for 25 minutes. Remove from the oven and let it cool to the room temperature.