Step 1

Start by preheating your oven to 350F (325F convection bake). Line a 9"x 9” baking pan with parchment paper. Set aside.

Step 2

In a large bowl, use clean hands or pastry cutter to blend butter into 1/4 cup sugar and 1 1/2 cups flour until a mixture resembling wet sand forms.

Step 3

Press mixture evenly into the bottom of the pan. Bake for ~20 minutes or until edges are golden brown.

Step 4

While crust is baking, whisk together eggs, sugar, and flour.

Step 5

Place the flesh of 2 ripe mangoes into a food processor/blender and puree until smooth.

Step 6

Once crust is baked and removed from oven, whisk mango puree and lemon juice into egg mixture. Pour over the baked crust.

Step 7

Return baking pan to the oven for another ~30 minutes or until mango curd is set to a slight wobble. Allow to cool completely in baking pan.

Step 8

Remove from pan, and allow to cool to room temperature. Refrigerate for 4h to overnight and then cut into squares!

Step 9

Enjoy!