Step 1

Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8" lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.

Step 2

Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8" panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.

Step 3

Melt butter - Cut the butter into ~1.25cm/1/2" chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)

Step 4

Mix - Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.

Step 5

Base - Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.

Step 6

Mango filling (do this just before use) - Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.

Step 7

Assemble - Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.

Step 8

Bake for 30 minutes until the surface is light golden.

Step 9

Cool - Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).

Step 10

Lime glaze - Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it's a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.

Step 11

Serve - Cut into 12 squares (sensible) or 9 (greedy). Devour!