The magnificence of mango lime shortbread lies in its harmonious blend of tropical flavors and delicate texture, creating a delectable treat that delights the senses with every bite. This delightful dessert showcases the best of both worlds, incorporating the sweetness of ripe mangoes and the tangy zest of lime, complemented by the buttery richness of shortbread.

The magic begins with the choice of ingredients. Only the finest, sun-ripened and then dried mangoes are selected, ensuring that their sweet and succulent taste shines through. The vibrant fragrance of fresh limes fills the air as their zest is carefully grated, adding a burst of tangy brightness that elevates the overall flavor profile.

The shortbread base, a classic and beloved treat on its own, serves as the perfect canvas to showcase the tropical symphony of mango and lime. The recipe calls for high-quality KERRYGOLD butter, which imparts a melt-in-your-mouth texture to the shortbread, ensuring it crumbles delicately with every bite. The addition of a touch of vanilla enhances the overall experience, offering a subtle but essential layer of depth to the dessert.

The preparation process is a labor of love. That’s right. LOVE!

Remember, it’s truly amazing…I have PROOF! (See photos below).

Mango Lime Shortbread

3 1/2 cups all-purpose flour
2 1/4 cups powdered sugar
1 1/2 tsp. baking soda
1 tsp. sea salt
3 sticks Kerrygold butter (1 1/2 cups), room temperature
1 tsp. vanilla extract
juice and zest of 4 fresh limes
1 1/2 cups dried mango, finely chopped

Preheat the oven to 325°.

Butter and flour an 8-by-8-inch square baking pan – or line with parchment paper.

In a medium bowl, whisk together the flour and sugar.

In a separate bowl, cream the butter with a stand (or hand mixer) until super smooth and soft. Mix in the baking powder, sea salt, and vanilla.

Add the flour and sugar mixture and beat until well combined.

Next, add the lime juice and zest, and dried mango and mix until just incorporated.

Transfer to the parchment-lined baking dish and bake for 45 minutes to an hour, until golden and set.

Allow the shortbread to cool slightly before carefully removing it from the pan. Cut into squares for serving and eating.