Gooey Mango Custard Cake Bars

Gooey   Custard Cake Bars

Graham Cracker Crust Ingredients:

2 cups of graham cracker crumbs

¾ cup of melted butter

2 Tbsp sugar

Jungle Pulp Mango Filling:

8 large eggs

1 cup sugar

2 cups of Jungle Pulp Mango Puree

½ cup all-purpose flour

Preheat the oven to 350 degrees.

  • In a small bowl combine the graham cracker crumbs, butter and sugar. Mix well.
  • Line a 9 x 13 glass baking dish with parchment paper; be sure to leave at least 1 inch of paper over the handles of the dish. This will help with removing the baked cake from the dish.
  • Press the crumb mixture into the bottom of a parchment paper lined 9” x 13” glass baking dish.
  • Combine the eggs, sugar and Jungle Pulp Mango Puree. Whisk until smooth, and then dust in the flour a little at a time.  Continue whisking until all of the flour has been incorporated into the liquid mixture.
  • Pour into the prepared baking dish and bake for approximately 20 minutes until the top and edges turn a medium, golden brown.
  • Let the dessert cool and using the parchment paper remove it from the dish to a cutting board. Cut into eight pieces.  Decorate to your taste with whipped cream or powdered sugar.
Enjoy!