Mango Double-Ginger Shortbread Squares




4 dozen




  • ½ cup dried mangos cut into ¼-inch pieces
  • 1 Tablespoon grated fresh ginger root
  • 2 Tablespoons hot water
  • 2¼ cups all purpose flour
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 1½ teaspoons ground ginger
  • ¾ teaspoon salt
  • 1 cup (2 sticks) Challenge Unsalted Butter, cold and cut into ½-inch cubes
  • 1 egg slightly beaten
  • ½ cup chopped almonds


  • 1

    Preheat oven to 325°F.

  • 2

    Combine mango and grated ginger root in a small bowl; stir in hot water and set aside.

  • 3

    Combine flour, sugar, ground ginger and salt. Cut in butter (If using a food processor, process with 5 or 6 on/off motions, just until mixture resembles a coarse meal. Do not over process.)

  • 4

    Combine slightly beaten egg with mango mixture and stir into flour butter mixture. (If using a food processor, process with 5 or 6 on/off motions to mix.)

  • 4

    Press mixture evenly into a 15×10-inch rimmed baking pan. Sprinkle with chopped almonds.

  • 5

    Bake 20-25 minutes or until lightly brown. Cut while still warm into 48 pieces.


  • !

    Kitchen shears cut through dried mango slices easier than a knife.

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