Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper.

In a food processor, combine all-purpose flour, powdered sugar, and salt; pulse until mixed.

Add cold butter and process until the mixture resembles fine sand.

In a separate bowl, whisk together egg yolk, heavy cream, and vanilla extract, then mix this into the flour mixture until crumbly.

Press the dough evenly into the prepared dish, prick with a fork, and freeze for 20-30 minutes.

Pre-bake the crust covered with aluminum foil and weights for 15 minutes; then, remove the weights and bake for another 20 minutes until golden brown.

While the crust is cooling, bloom gelatin powder in cold water for 5-10 minutes.

Set up a double boiler and in a medium bowl, combine softened butter and granulated sugar until blended.

Add egg yolks, mango puree, salt, and fresh lemon juice, and beat well.

Stir this mixture over simmering water for about 15-25 minutes until it thickens enough to coat the back of a spoon.

Remove from heat and incorporate the bloomed gelatin, mixing well, then strain the curd to eliminate any solids before pouring it over the cooled crust.

Warm raspberry jam in the microwave until it’s spreadable, then drop spoonfuls of it over the mango curd.

Use a knife to gently swirl the jam into a pattern, creating a visually appealing design.

Once completed, cover the dish and refrigerate your Raspberry Mango Bars for 4–6 hours, or preferably overnight, allowing the curd to set completely.

When ready to serve, use a warm knife to slice through the bars for clean edges.

Each slice should reveal beautiful layers of mango curd and raspberry swirls. Serve your delicious Raspberry Mango Bars chilled.