Mango Blondies

by Amber Gardner

1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar, plus more for sprinkling
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 sliced mangos


for the glaze:
1 cup powdered sugar
2 tablespoons cream or pureed mango
1 teaspoon pure almond extract

1. Preheat oven to 350 degrees. Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

2. Spread the entire mixture into the prepared pan. Distribute the mangos evenly in rows onto the batter. Sprinkle each mango slice with about 1/4 teaspoon of sugar, and bake for 20-25 minutes, or until the edges start to turn golden brown.

3. Allow to cool, and cut into squares. Whisk together the powdered sugar, cream or mango puree, and almond extract, and drizzle over the bars.