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Malted Macadamia Nut Mango Crumb Bars

Shanna
Buttery shortbread studded with macadamia nuts, sweet and tangy tropical mango and a crunchy malted crumb topping. These mango bars are crazy delicious.
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Prep Time 20 minutes
Cook Time 55 minutes
Additional Time 1 hour
Total Time 2 hours 15 minutes
Servings 16 squares

Ingredients
  

Shortbread base:

  • 1 ¾ cups ap flour 195 g*
  • ⅔ cups granulated sugar 134 g*
  • ¾ cup butter cubed (170 g)*
  • ½ teaspoon Kosher salt
  • 1 cup unsalted macadamia nuts finely chopped (or 1 cup unsweetened, dried coconut).

Crumb topping:

  • ⅓ cup ap flour 43 g
  • ⅓ cup sugar 66g
  • ⅓ cup malted milk powder 60 g
  • 5 Tablespoons butter cold, cut into cubes,
  • ¼ cup macadamia nuts finely chopped

Mango filling:

  • 1 cup mango puree 500 ml
  • 2 cups diced mango
  • ½ c sugar 100 g
  • 2 Tablespoons lemon juice
  • 1 Tablespoon cornstarch 10g

Instructions
 

  • Preheat oven to 350 Deg F. 
  • Prepare an 8x8 inch pan (or 9x9/10x10) with parchment paper hanging over the edges. Spray lightly with cooking spray. 
  • Combine half a cup of flour with the macadamia nuts and pulse in a food processor. Combine the rest of the shortbread base ingredients in a large bowl and mix together with a pastry blender or your hands. 
  • Press into the prepared pan as firmly as you can. You can place a piece of parchment over the top and smooth out with a measuring cup to make sure it is evenly pressed into the pan. Lightly mark the top with a fork then bake for 20 minutes.  Let cool for a few minutes
  • While the pastry base is baking, using the same bowl as you made the base in, combine the crumb topping together until it’s one solid mass. Let chill until ready to use. Once ready you will crumble it into large pieces.  
  • Wipe the bowl out and mix together the mango filling ingredients. Spread this over the pre-baked shortbread base then add the crumble topping. 
  • Bake for 30-35 minutes until bubbly and the crumb topping is golden brown. Let cool before cutting. 

Notes

If using a 9x9 or 10x10 pan OR wanting a thicker shortbread layer in an 8x8 pan use these measurements:
Flour - 2 cups (260g)
Sugar ¾ c ( 150g)
Butter - 1 cup (226g)
Those are the only changes. The rest of the recipe is the same. I tested it this way and this made for a thicker base in an 8x8 pan or a base for a 9x9 or 10x10 pan. The filling and crumb topping amounts stay the same.  I did not test this in any other size pan. 
To use coconut in place of macadamia nuts, just swap out even amounts for unsweetened, shredded coconut. You can toast the coconut before adding to the crumb topping and shortbread base if you like.