Line an 8x8 inch baking pan with parchment paper. Leave a bit of overhang on the sides to make it easier to lift the dessert out later. Preheat the oven to 350°F.

To Make the Mango Filling

In a medium mixing bowl, add the diced mango, sugar, and cornstarch. Stir until well combined, then set aside.

To Make the Crust and Topping

In a medium mixing bowl, whisk together the flour, sugar, salt, and baking powder, until combined.

Transfer the flour mixture to a food processor, add the cold, diced butter, and pulse until the mixture becomes crumbly.

Add the lightly beaten egg and pulse again until the dough starts to hold together but is still crumbly.

If you don’t have a food processor, you can use a pastry cutter instead

To Assemble the Layers

Press a little more than half of the crumb mixture firmly into the bottom of the prepared pan.

If the mango mixture has released excess liquid, drain it before spreading it evenly over the crust.

Sprinkle the remaining crumb mixture over the top.

Bake for 35–40 minutes, or until the top is lightly golden.

Remove from the oven and let cool at room temperature for 5–10 minutes. Then lift the bars out of the pan using the parchment paper and allow to cool for another 15–20 minutes.

Cut into squares before serving. Serve with a scoop of vanilla ice cream