Step 1

Preheat oven to 325°F. Line a 9x13-inch glass baking pan with parchment. To a medium bowl, add the melted butter, ½ cup sugar, almond extract, and ¼ tsp salt. Stir to combine. Add 1¼ cups flour and mix to combine. Press dough evenly into bottom of baking pan. Bake 20–25 min., until crust is golden and firm.

Step 2

Meanwhile, from the lemons, grate 1 tbsp zest and squeeze ½ cup juice. To a blender, add the mango, lemon zest, and lemon juice. Purée until smooth.

Step 3

To blender, add the eggs, vanilla extract, remaining ¾ cup sugar, remaining ½ cup flour, and remaining ¼ tsp salt. Purée until smooth. When crust is done, carefully remove baking dish from oven and pour mango-lemon mixture over crust. Bake 20–30 min., until filling is set.

Step 4

Let bars cool at room temperature at least 1 hour. Transfer to the refrigerator and chill 2 hours until completely cooled and set. Cut into squares or triangles and dust lightly with the confectioners’ sugar.