Another simple baking project that even an amateur baker like me cannot possibly mess up. These mango and cashew nuts bars have three layers: the crust, the chewy fruit center and the cake-like top layer. The recipe is a handwritten notation in a Lawyer’s Diary circa 1991 that I converted into a recipe notebook. The diary was issued by the law firm where I was working at the time. Why it became a recipes notebook should give you an idea about how bored I was with law practice.
Anyway, that was ages ago. Since most of the recipes in that diary I copied from a notebook of my sister-in-law, Susan, I think I can safely say that I got this from her. I did deviate from the given proportion of ingredients and in the preparation as well. But I’m quite happy to report that even my daughter’s classmates (the girls brought some to school for their recess) were very pleased with these cookie bars.
Mango and cashew nut bars
For the crust:
For the filling:
- 3/4 cup chopped dried mangoes
For the topping:
- 3 eggs
- 1 and 1/4 cups dark brown sugar
- 1/3 teaspoon baking soda
- 3/4 cup flour
- 2 tablespoons confectioner's (powdered) sugar for dusting
Preheat the oven to 350F.
Line the bottom and sides of a 9" x 6" cake pan with non-stick baking paper. This will make it easy to remove the baked cookie in one piece so it can be cut into uniform pieces.
Mix all the ingredients for the crust and press into the pan.
Scatter the chopped dried mangoes over the crust, pressing them lightly into the crust.
Beat the eggs and sugar. Add the flour and baking soda. Mix until blended. Pour over the crust and mangoes.
Bake for 45 minutes or just until a toothpick inserted at the center comes out clean. Cool and chill before cutting.
To sprinkle with powdered sugar, place the sugar in a fine strainer, place the strainer over the cookies and tap gently.