Mango Crumble Blondie Bars

Preheat oven to 350°F (175°C) and prepare an 8x8 inch (20x20 cm) pan with parchment paper or cooking spray.

Chop fresh or frozen mango into small cubes. Using a small bowl, mix with mango syrup until fully coated. Set aside.

In a separate bowl, mix together 1.5 cups (180g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt on low setting or by hand.

Cut 1 cup (227g) cold unsalted butter into small squares and add to the flour mixture.

Using either an electric mixer or food processor, mix the flour mixture and cold butter squares until small crumbs are formed.

In a separate medium bowl, combine 1 cup (200g) brown sugar, 1 egg, and 1 teaspoon vanilla extract. Add this mixture to the buttery crumble mixture and mix until incorporated.

Taking your prepared baking pan, pour 3/4 of the dough mixture to the bottom and press to the bottom of your baking dish, about 1.25 cm thick at the bottom of the pan.

Pour mango and syrup mixture on top of the pressed dough and spread evenly.

Top with remaining dough crumbles throughout. Optionally, add in chopped white chocolate chunks to the top layer of dough.

Place in the oven and bake uncovered for 35 minutes. Set aside to cool.

Remove from the pan after cooling and chop into squares. Serve warm or cold. Add vanilla ice cream with extra Mango Reál syrup for added taste!