Where can I buy passion fruit?

Although passion fruit is available year-round, it can be tough to find at some grocery stores. I usually buy the Pitaya Foods frozen passion fruit from Whole Foods. Frozen is generally easier and cheaper and will work great for this recipe.

How do I store passion fruit mango bars?

Store these passion fruit mango bars sealed in an airtight container in the fridge for up to 3 days.

Can I freeze passion fruit mango bars?

Yes! Let them cool completely then store them in an airtight container in the freezer for up to 3 months. To defrost, place them in the fridge overnight or enjoy them frozen!

Passion Fruit Mango Bars

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A tropical spin on a classic lemon bar. These passion fruit mango bars feature a sweet and tangy curd filling atop a delectable shortbread crust.

Author: Kaylee Hagen
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 16 Bars 1x
Category: Bars
Method: Bake
Cuisine: American

Ingredients

Scale

Crust:

270g all purpose flour
1/2 teaspoon kosher salt
80g granulated sugar
12 tablespoons (1.5 sticks) unsalted butter, melted
1½ teaspoons vanilla extract

Filling:

130g mango puree, room temp
130g passion fruit puree, room temp
1 tablespoon lemon juice
270g granulated sugar
4 large eggs, room temp
36g all purpose flour
Pinch of salt

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Instructions

Preheat oven to 325°F and line an 8x8in metal pan with parchment paper.
Make the crust: In a large bowl, whisk together the flour, salt, and sugar until homogeneous.
Add in the melted butter and vanilla and mix until combined (can be done by hand with a spatula or in mixer with the paddle attachment).
Press the dough into the bottom of the lined pan until smooth and even.
Bake at 325°F for 15-20 minutes or until golden brown.
Make the filling: Add the room temperature mango and passion fruit puree and lemon juice to a large bowl and mix until combined.
Add the sugar and mix for about 30 seconds then add the eggs and mix until combined.
Sift in the flour and a pinch of salt and whisk until homogenous.
Poke shallow holes in the prepared shortcrust with a fork and then pour the filling overtop.
Transfer the pan to the oven and bake about 18-25 minutes until the center no longer jiggles when the pan is jostled.
Let the pan cool completely before covering and transferring to the fridge. Let the bars set in the fridge for 2 hours before serving.
Immediately before serving, dust the tops of the bars with powdered sugar and slice them into squares.

Notes

Storing: Good for 3 days in an airtight container in the fridge or up to 3 months in the freezer.

Find it online: https://honeyibakedacake.com/mango-passion-fruit-bars/