Mango Shortbread
Mango Shortbread Recipe - Delicious and Easy to Make
Introduction
Mango Shortbread is a delicious and unique dessert that combines the buttery goodness of shortbread with the sweet and tangy flavor of fresh mangoes. This recipe is perfect for those who love tropical fruits and want to try something different in their baking.
History
The exact origins of Mango Shortbread are unclear, but it is believed to have originated in tropical regions where mangoes are abundant. This recipe is a modern twist on traditional shortbread cookies, incorporating the tropical flavor of mangoes for a refreshing and unique dessert.
Ingredients
How to prepare
- Cream the ingredients for the crust.
- Pat half of the mixture into a 9x13 inch pan.
- Set aside the other half of the mixture.
- Mix the ingredients for the filling (sugar, flour, cinnamon), and fold in the mangoes.
- Spread the filling over the crust; then add the remaining crust mixture over the mango filling.
- Bake at 375°F (191°C) for 30 minutes.
Variations
- Add a sprinkle of shredded coconut on top for extra tropical flavor.
- Substitute the mangoes with other fruits such as peaches or berries for a different twist.
Cooking Tips & Tricks
Make sure to use ripe mangoes for the filling to ensure a sweet and juicy flavor.
- Allow the shortbread to cool completely before cutting into squares to prevent crumbling.
- Store leftovers in an airtight container to maintain freshness.
Serving Suggestions
Serve Mango Shortbread with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat.
Cooking Techniques
Creaming the butter and sugar together creates a light and fluffy texture for the shortbread crust.
- Folding the mangoes into the filling gently ensures that they are evenly distributed without breaking apart.
Ingredient Substitutions
Use margarine or coconut oil as a dairy-free alternative to butter.
- Substitute gluten-free flour for a gluten-free version of this recipe.
Make Ahead Tips
Prepare the shortbread crust and filling ahead of time and assemble just before baking for a convenient make-ahead dessert.
Presentation Ideas
Cut Mango Shortbread into squares and dust with powdered sugar for a beautiful presentation.
Pairing Recommendations
Enjoy Mango Shortbread with a cup of hot tea or a glass of cold milk for a delightful snack.
Storage and Reheating Instructions
Store leftover Mango Shortbread in an airtight container at room temperature for up to 3 days. Reheat in the oven at 350°F (177°C) for a few minutes to crisp up the shortbread.
Nutrition Information
Calories per serving
Each serving of Mango Shortbread contains approximately 250 calories.
Carbohydrates
Each serving of Mango Shortbread contains approximately 30 grams of carbohydrates.
Fats
Each serving of Mango Shortbread contains approximately 15 grams of fat.
Proteins
Each serving of Mango Shortbread contains approximately 2 grams of protein.
Vitamins and minerals
Mangoes are a good source of vitamin C, vitamin A, and fiber, providing essential nutrients for overall health.
Alergens
This recipe contains dairy (butter) and gluten (flour), which may be allergens for some individuals.
Summary
Mango Shortbread is a delicious dessert that is relatively high in carbohydrates and fats, but also provides essential vitamins and minerals from the mangoes.
Summary
Mango Shortbread is a delightful dessert that combines the buttery goodness of shortbread with the tropical flavor of fresh mangoes. This recipe is perfect for those who love fruity desserts and want to try something new and exciting in their baking repertoire.
How did I get this recipe?
I can still recall the sense of amazement I felt when I first saw this recipe for Mango Shortbread. It was a warm summer day, and I was visiting my friend Maria, who had just returned from a trip to the Caribbean. As we sat in her kitchen sipping homemade iced tea, she pulled out a tattered recipe card from a drawer and handed it to me with a sly grin.
"Try making this Mango Shortbread," she said. "It's a family recipe that has been passed down for generations. I think you'll love it."
I eagerly took the recipe card and read through the ingredients and instructions. The combination of buttery shortbread and sweet, juicy mangoes sounded like a match made in dessert heaven. I thanked Maria profusely and promised to give it a try.
As I began to gather the ingredients and prepare the dough, memories flooded back to me of all the recipes I had learned over the years. Growing up, my mother had been an excellent cook, and she had passed down her love for cooking to me. I remembered standing on a stool in the kitchen, helping her mix ingredients and shape dough. It was in those moments that I fell in love with the art of cooking.
After preparing the shortbread dough, I carefully pressed it into a baking dish and topped it with slices of fresh mango. The vibrant color of the fruit against the golden shortbread dough was a sight to behold. I popped the dish into the oven and waited eagerly for the dessert to bake.
As the sweet aroma of mango and buttery shortbread wafted through the kitchen, I couldn't help but feel a sense of pride. I had learned so much from my mother and from friends like Maria, and now I was able to create something new and delicious from those lessons.
When the Mango Shortbread was finally done baking, I let it cool slightly before cutting into squares and serving it to Maria and her family. The first bite was pure bliss – the crumbly shortbread melted in my mouth, and the sweet mango added a burst of tropical flavor. Maria's family raved about the dessert, and I felt a warm sense of accomplishment wash over me.
From that day on, Mango Shortbread became a staple in my recipe repertoire. I made it for family gatherings, potlucks, and special occasions, always receiving rave reviews from those who tasted it. The recipe became a reminder of the joy and camaraderie that cooking can bring – a way to share a piece of myself with others.
As the years passed, I continued to experiment with different variations of the recipe, adding coconut flakes, nuts, and spices to create new flavors and textures. Each time I made Mango Shortbread, I thought of Maria and the shared moments we had in her kitchen that summer day.
Now, as I sit in my own kitchen, surrounded by the familiar scents and sounds of cooking, I am grateful for all the recipes I have learned and the people who have shared them with me. Cooking has been a source of comfort, creativity, and connection throughout my life, and I am always eager to learn and try new things.
So, if you ever find yourself with a surplus of ripe mangoes and a craving for something sweet, give Mango Shortbread a try. It may just become a beloved recipe in your own culinary journey, a reminder of the joy that cooking can bring and the connections we make through food. Cheers to delicious adventures in the kitchen!