I had a mango getting soft on me, and I wanted to do something with it before it was rotten. So I revamped one of my favorite bar recipes to feature the summery concoction of peach and mango.
These bars are perfect for picnics since they travel well and don't need refrigerated. Feel free to veganize these by using margarine, flax, and agave instead of butter, eggs, and honey. Either way, they'll be delicious, and your mother will proclaim you favorite offspring of the day!
You'll need:
- 1/2 cup organic butter, softened
- 3/4 cup sugar
- 1 egg (or 1 tbs. ground flax mixed with 3 tbs. water)
- 1 tbs. honey
- 1 1/4 cups unbleached all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 mango, diced
- 1/3 cup peach jam
- 1/2 cup chopped walnuts
In a small mixing bowl, combine flour, baking powder, ginger, and nutmeg.
In a medium mixing bowl, cream butter and sugar until light and fluffy, about 2 minutes. Beat in egg (or flax mixture) and honey.
Gradually add flour mixture to wet ingredients.
Divide dough in half and spread one portion into your baking pan.
Combine diced mango and peach jam while slightly mashing the mango into the jam. There should still be large chunks of mango. Spread jam and mango mixture over dough in pan. Drop remaining dough over your jam mixture by teaspoonfuls. Sprinkle with chopped walnuts.
Bake for 25-30 minutes. The top should be golden brown. If you can stand it, let your bars cool on a wire rack before cutting (or eating out of the pan directly with a fork!).
Ooey gooey deliciousness! If you don't feel like sharing, these bars are well matched with peppermint tea.
What are your favorite picnic desserts? Let me know in the comments section!
