Step 1

Preheat oven to 350 Deg F.

Step 3

Prepare an 8x8 inch pan (or 9x9/10x

Step 4

with parchment paper hanging over the edges. Spray lightly with cooking spray.

Step 6

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.

Step 8

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

Step 10

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.

Step 12

Wipe the bowl out and mix together the mango filling ingredients. Spread this over the pre-baked shortbread base then add the crumble topping.

Step 14

Bake for 30-35 minutes until bubbly and the crumb topping is golden brown. Let cool before cutting.