**UPDATE 10/27 – I just found out that Trader Joe’s doesn’t have mango sauce anymore! But seriously, this would work great with their apricot sauce too. Or you can always use fresh fruit too. You just won’t need to use as much (if any) corn starch/flour and you will probably need to add some sugar.**
I have this really horrible habit of stocking up on food. The reason? I don’t have a car so when I go out to, for example, Trader Joe’s, I don’t know when I’m going back so I buy a lot.
I’m really guilty of doing this at Trader Joe’s too…and that’s why I made this mango shortbread. I had a lot of jars of mango sauce and while I love them, it was too much.
In case any of you are like me and have a lot of fruit sauce such as chunky apple, mango, etc — this is a great recipe to use it up! It’d be great with pumpkin too! And fresh raspberries, strawberries, etc. Really almost anything! You may not need to use as much flour/corn starch for the other fruits and pumpkin though so just pay attention when you’re mixing.
Preheat the oven to 375. Then to make the crust, mix these together:
- 4 cups of flour
- 1 cup of sugar
- 1 cup of butter
For the filling, mix this together:
- 2 cups of mango sauce
- 1/2 cup flour
- 3-4 TBSP corn starch (depending on how thick you want the filling — thicker = more starch)
- 1 1/2 tsp cinnamon
- 2/3 cup sugar (opt — I didn’t include because my mango sauce was sweet enough)
- 1 tsp of vanilla (opt — same as above but this would be a good addition for apples)
Now spray a 8×13″ pan with non-stick spray. Put half of the crust mixture and pat down so the bottom if full with crust.
Then put the filling on top and add the rest of the crust mixture.
Pat the top of the mixture down, but not too hard so that the filling squeezes out.
Bake for about 30-35 minutes until lightly brown.
Serve warm with whipped cream or ice cream or plain.
It’s buttery and sweet! Plus, it’s easy to make and a perfect after dinner dessert.