Mango Haupia Bars w/ Black Sesame Shortbread
Rich coconut haupia meets black sesame shortbread and mango curd.
Mango Haupia Bars w/ Black Sesame Shortbread
Aloha everyone! Today I'm sharing one of my favorite desserts: mango haupia bars. Rich, creamy haupia meets crispy shortbread studded with black sesame seeds and topped with tart mango curd. I have a similar recipe on my page using liliko'i, but I think mango is my favorite. Mangos are everywhere in Hawai'i, and their taste reminds me of relaxing summer days.
What is Haupia?
Haupia is a classic Hawaiian dessert made with rich coconut milk, sugar, and cornstarch. It's basically a thick coconut pudding. Mildly sweet with a smooth, creamy texture. Because of this, it pairs perfectly with a crunchy shortbread base and tart mango curd.
My favorite dessert
Why I Love This Dessert:
The recipe helps to develop several different cooking techniques & concepts that will elevate your cooking.
The whole process is easy, but the results are showstopping!
Chef Tips For Success
When working with cornstarch, make sure that you whisk it in cold liquid only. If cornstarch is mixed into warm or hot liquid, it will not dissolve properly, resulting in clumpy haupia.
When toasting nuts and seeds, use a medium heat and shake the pan constantly to ensure even toasting & preventing burnt seeds.
When the haupia is ready, be sure to put it in the pan immediately before it sets.
Mango Haupia Bars w/ Black Sesame Shortbread
Macadamia Shortbread Crust
Ingredients:
1 cup macadamia nuts
1/4 cup sesame seeds, toasted
1 cup all-purpose flour (or gluten-free flour)
1/4 cup sugar
1/2 cup cold vegan butter or solid coconut oil, cubed
Pinch of salt
Instructions:
Preheat Oven: Set your oven to 350°F (175°C).
Prepare the Macadamia Nuts: Pulse the macadamia nuts in a food processor until finely ground.
Mix the Dough: In a bowl, combine the ground macadamia nuts, sesame seeds, flour, sugar, and salt. Add the cold butter and cut it into the dry ingredients until it resembles coarse crumbs.
Press into Pan: Press the dough evenly into a greased 9x9-inch square baking pan.
Bake: Bake for 15-20 minutes, or until the crust is lightly golden brown. Let it cool while you prepare the fillings.
Mango Topping:
Ingredients:
1 cup mango purée (fresh or frozen)
2 Tbsp sugar
2 Tbsp cornstarch
2 Tbsp water
1 Tbsp lime juice
Method:
In a saucepan, heat mango purée + sugar until warm.
Mix cornstarch + water into a slurry and whisk into the mango mixture.
Cook on medium-low heat until thickened and glossy (3–5 minutes). Remove from heat and stir in lime juice.
Spread gently over the chilled haupia layer. Chill 2–3 hours, or overnight.
Haupia Layer
Ingredients:
1 can (13.5 oz) full-fat coconut milk
1 cup water
1/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon vanilla extract
Instructions:
Mix Dry Ingredients: In a medium saucepan, whisk together the sugar and cornstarch.
Add Liquids: Slowly whisk in the coconut milk and water, making sure there are no lumps.
Cook: Cook over medium heat, stirring constantly until the mixture thickens to a pudding-like consistency, about 5-7 minutes. Stir in the vanilla extract.
Pour: Pour the haupia mixture over the mango curd and smooth it with a spatula.
Chill: Let the bars chill in the refrigerator for at least 1 hour, until the haupia layer is fully set.
Chill & Serve:
Chill the bars for another 2-3 hours in the refrigerator to allow all the layers to set.
Cut into squares and serve chilled.
