Though I am a health-conscious eater, this is an amazing recipe. The shortbread bars are just so delicious and scrumptious. The 60 minute baking time is perfect for that slight golden brown crisp. However, I used only 3.5 cups of mango (they were a little stringy but turned out great), only 1 teaspoon of cinnamon, and no nutmeg (I felt it was unnecessary because the cinnamon already spices the mango up). The most difficult part was slicing the mangoes. It took me about 1 hour to slice 4 medium-large mangoes, and it was a really big mess. I sliced them pretty thin, about 2-3 inches long and 0.5 inch wide. I was not familiar with baking shortbreads, so while I mixed the flour, butter, and sugar together I thought the mixture was too dry and began to panic.. but turns out it was supposed to be crumbly and crispy. Make sure you firmly press the flour mixture on the pan, and then evenly spread the mango mixture, then just use your hands and make the flour mixture into crumbs and sprinkle it on top of the mango. Press down lightly. Next time, I will try to substitute the butter for something else, possibly half olive oil and half butter. Also, because this shortbread reminds me of pie, on Thanksgiving or Christmas I will try substituting the mango for pumpkin and bake it in a round dish, see how that turns out :) I will definitely be making this again. Thanks for sharing this wonderful recipe with us!
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