From The Spice & Tea Exchange®
¼ cup + 1/3 cup Mango Habanero Sugar
1½ tsp Cinnamon Ground - Vietnamese, divided
2 tsp Madagascar Vanilla Pure Extract
From the Grocer
½ cup unsalted butter, cold
½ cup white sugar
1½ cups + 1 TBS all-purpose flour
Pinch of kosher salt
½ cup + 1 TBS sour cream
2 TBS orange juice
4 tsp cornstarch
1 cup blueberries, divided
1 cup, mango, chopped, divided (discard any accumulated juices)
PREHEAT oven to 350°F. Spray an 8-inch square baking pan with non-stick cooking spray. Line pan with parchment paper allowing excess to hang over sides. Spray with non-stick spray.
COMBINE butter, white sugar, ¼ cup Mango Habanero Sugar, 1½ cups flour, ¾ tsp Cinnamon Ground - Vietnamese, and salt in a food processor. Process about 1 min or until mixture is clumpy and crumbly. Set aside ¾ cup of mixture and press the remaining mixture evenly into baking pan. Set aside.
WHISK egg, sour cream, 1/3 cup Mango Habanero Sugar, orange juice, 1 TBS flour, cornstarch, Madagascar Vanilla Pure Extract, and ¾ tsp Cinnamon Ground - Vietnamese in a medium bowl. Stir in ½ cup blueberries & ½ cup mango. Pour the filling on top of the crust. Spread the remaining fruit evenly on top.
SPRINKLE reserved butter mixture over top of berries, dropping lumps on top to create a nice crumbled look. Bake 1 hr. Cool completely before cutting.
Yield: 9 bars
Total Time: 1 hr 15 mins
Prep: 15 mins
Cook: 1 hr