Mango Date Squares is a variation on Bonnie Stern’s more traditional date square recipe from HeartSmart: The Best of HeartSmart Cooking
The other reason to use mango is a practical one. Mangos are a whole lot easier to slice and chop than dried dates. Bonnie makes a lovely suggestion to use kitchen scissors to cut the original 1lb(!) of dates into pieces. This takes an age. If I were a Grandmother making date squares I’d probably die before I got them all chopped. If I were a Grandmother making date squares, however, I probably wouldn’t have the back strength to chop them with a good knife either. I probably also should not be handling a good knife at that age, so near death and all.
So for all able-bodied date square-makers, skip the scissors and use a good knife to chop maybe 4 or 5 dates at a time. When the knife gets sticky, wash it off and keep going. Repeat, seemingly endlessly.
Filling:
1/2lb dates
1 mango, cut into 1/2″ cubes
1 1/2 cups water
1 1/2 tbsp lemon juice
Crumble crust:
1/3 cup butter (Room temperature!!!)
1/3 c. brown sugar
2 tbsp. granulated sugar
2 tbsp. molasses
1 c. flour
1 c. oats
1/4 tsp. baking powder
The recipe actually calls for more sugar and no molasses, but the dates are going to overwhelm the sweetness of the crust anyway, so it’s more important to use good butter and get a crumb-like texture, which is easier with molasses or agave nectar (Molasses will taste much better. You could also use honey, but again, not as good).
Chop the dates and mango.
In a saucepan combine the filling ingredients, bring them to a boil, and reduce the heat to simmer for 12 minutes or so, until it’s thick. The dates thicken up quickly but the mango needs a bit of extra time and has more juice to evaporate. Set the pot aside.
In a large bowl cream the butter, then add the molasses. When it’s combined add the sugars, beating for 2 minutes. If you add the sugars first the molasses will rebel and decide it doesn’t feel like playing with the other kids on the playground (sugars). Then you need to force it with a spoon. It’s annoying…kids…
In a medium bowl combine the flour, oats and baking soda. Add it to the butter/sugars and stir to combine. If the mixture is too crumbly, (it should be a little clumpy like a topping for crisp, but shouldn’t stick to your hands) you need to adjust the liquid. There are a bunch of ways to do this but only one way to do it now. Next time you can use more butter, or melt the butter, but all you really need is a 1/4 tsp. of water. Add and mix with your hands for half a minute. If it’s still too sand-like add another 1/4 tsp. water. This way you don’t change any flavours, but you get the right consistency really easily. If the mixture is too creamy and sticks to your hands, add a little more flour or oats.
Put half this mixture into the bottom of a prepared 9″/11″ baking dish (Butter or parchment paper, or aluminum). Spread the date/mango filling on top, and top it all with the rest of the flour mixture. Don’t pat down. The little bumps from the topping will get crispy and brown, and contrast nicely with the base texture.
Bake at 350 Fahrenheit for 25-30 minutes, or until the top is lightly browned. This makes 25 squares.
Variations on a variation: Segregate the mango and dates, so split the filling ingredients in half and cook the mango in a different saucepan than the dates. That way you can make squares that are half date and half mango down the middle. Two desserts in one.
Or dry other dried fruit. Dried strawberries are expensive but to die for. They work nicely combined with the dates. If you’re not sure how something will work, combine a little of it with the dates the first time you make it (You can even use dried mango, but fresh is much nicer). Then try a bigger “other dried fruit to date” ratio. Or, if you’re daring, dry using only that dried fruit.
Dried Apricot squares? Add Grand Marnier or Disaronno to the saucepan as you cook the apricots.
You can also try adding rum to the dates. They’re already cough syrup. It can’t hurt.
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