Pineapple Papaya and Mango Squares
Brighten up your dessert table with these tropical Pineapple Papaya and Mango Squares, a perfect blend of tangy and sweet flavors wrapped in a buttery shortbread crust. Made with fresh, juicy mango, papaya, and pineapple, these fruit-filled squares capture the essence of paradise in every bite. The silky, smooth filling, enhanced with a touch of vanilla and a hint of lemon juice, bakes to perfection atop a golden, crumbly base. Ideal for summer parties or as a luscious midweek treat, these squares are easy to make and even easier to love. Serve chilled and finish with a dusting of powdered sugar for a decadent, eye-catching finish that will leave guests asking for the recipe. Perfect for fans of tropical fruits, easy baking, and irresistible desserts!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups unsalted butter
- 0.5 cups granulated sugar
- 0.25 teaspoons salt
- 1 medium ripe mango, peeled and diced
- 1 medium ripe papaya, peeled, deseeded, and diced
- 1.5 cups pineapple, peeled, cored, and diced
- 2 tablespoons lemon juice
- 0.75 cups granulated sugar
- 3 tablespoons cornstarch
- 3 large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal.
In a medium-sized mixing bowl, combine the all-purpose flour, granulated sugar (0.5 cups), and salt (0.25 teaspoons).
Cut the unsalted butter (0.75 cups) into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to blend the mixture until it resembles coarse crumbs.
Press the mixture evenly into the prepared pan to form the crust. Bake for 15 minutes, or until lightly golden. Remove from the oven and set aside.
While the crust bakes, puree the diced mango, papaya, and pineapple in a blender or food processor until smooth.
In a large mixing bowl, whisk together the eggs, granulated sugar (0.75 cups), lemon juice, and vanilla extract.
Add the pureed tropical fruit to the bowl and mix well.
Sift the cornstarch over the mixture, whisking to combine thoroughly until no lumps remain.
Pour the fruit mixture over the pre-baked crust and spread evenly.
Bake the squares in the preheated oven for 30 minutes, or until the filling is set and no longer jiggles.
Allow the squares to cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours.
Once firm, use the parchment overhang to lift the dessert out of the pan. Cut into 12 squares.
Dust with powdered sugar (optional) before serving.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.5 g | 17% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 61 mg | 3% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 29.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 168 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
