2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
2 medium (2 cups) fresh mangoes, cut into 1/2-inch cubes*
1 cup peach preserves, warmed
1/2 cup slivered almonds, toasted, finely chopped
1 cup powdered sugar
2 teaspoons freshly grated lemon zest
1/2 teaspoon vanilla
Heat oven to 375°F. Combine flour, sugar and salt in bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; set aside.
Press remaining crumb mixture onto bottom of ungreased 13x9-inch baking pan. Bake 16-18 minutes or until edges are lightly browned. Remove from oven.
Top hot, partially baked crust with mango and preserves. Combine reserved crumb mixture and almonds; sprinkle over preserves. Bake 21-23 minutes or until crumbs are golden. Cool completely.
Combine powdered sugar, lemon zest and vanilla in bowl. Stir in enough half & half for desired drizzling consistency. Drizzle over cooled bars.
*Substitute 1 (24-ounce) jar refrigerated mango in light syrup, drained.
- To toast nuts, spread evenly in shallow baking pan. Bake at 350°F, stirring once, 5-7 minutes or until light areas of nuts begins to brown.
- Fully ripe mangoes should be green/yellow to red in color, smell fruity and feel fairly firm when gently pressed. Avoid any that are very soft or bruised. If the mangoes at your grocery store are not yet ripe, place them in a paper bag and let them ripen at room temperature for a day or two.