Double Ginger Mango Shortbread Recipe

Name: Double Ginger Mango Shortbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dried mango, cut into 1/4 inch pieces; 1 tablespoon freshly grated gingerroot; 2 tablespoons hot water; 2 1/4 cups all-purpose flour; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 1/2 teaspoons ground ginger; 3/4 teaspoon salt; 1 cup unsalted butter, cold and cut into 1/2 inch cubes; 1 egg, slightly beaten; 1/2 cup chopped almonds

Servings: persons

1/2 cup dried mango, cut into 1/4 inch pieces
1 tablespoon freshly grated gingerroot
2 tablespoons hot water
2 1/4 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup brown sugar
1 1/2 teaspoons ground ginger
3/4 teaspoon salt
1 cup unsalted butter, cold and cut into 1/2 inch cubes
1 egg, slightly beaten
1/2 cup chopped almonds

1
Preheat oven to 325u00b0F.
2
Combine mango and grated gingerroot in a small bowl; stir in hot water and set aside. (kitchen shears cut the dried mango easier than a knife).
3
Combine flour, sugars, ground ginger and salt.
4
Cut in butter (if using a food processor - pulse 5-6 times until mixture resembles coarse meal. Don't over process!).
5
Combine beaten egg with mango mixture from step 2 and stir into flour/butter mixture. (Again, if using a food processor, only pulse 5-6 times to mix).
6
Press evenly into a 10-inch by 15-inch rimmed baking pan.
7
Sprinkle with almonds.
8
Bake for 20-25 minutes or until lighlt browned.
9
Cut into 1 1/2 inch pieces while still warm.

1012

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup dried mango, cut into 1/4 inch pieces, 1 tablespoon freshly grated gingerroot, 2 tablespoons hot water, 2 1/4 cups all-purpose flour, and more.

Yes, Double Ginger Mango Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Ginger Mango Shortbread

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