Mango Cream Bars

• 2 1/4 cups flour
• 3/4 cup salted butter
• 7/8 cup raw sugar
• 1 cup ricotta cheese sheep milk
• 5/8 cup greek yogurt
• 7/8 cup raw sugar
• 2 eggs
• 1 tablespoon almond extract
• 2 mangos ripe
• 4 tablespoons raw sugar
• 1/2 lemon

1. To prepare the crust, place the flour in a bowl with the sugar and the salted butter, cut into pieces, use the tips of your fingers to combine the ingredients into an oatmeal-like consistency.
2. Line an 18 x 18 centimeter cake pan with wax paper and place the crust inside pressing it well with your hands or by using a weight.
3. Bake the pie crust at 170C for approximately 20 minutes.
4. To prepare the mango puree, while the pie crust is baking, peel the mangos, cut them into large pieces and place them in a saucepan with 3 or 4 tablespoons of raw sugar and the juice of half a lemon.
5. Cook until all the liquid has evaporated, approximately 10 to 15 minutes, turn off the heat and cool slightly.
6. To prepare the cream topping, put the ricotta cheese through a sieve and place it in a bowl, add the greek yogurt, the raw sugar, the eggs, and the almond extract.
7. Stir well to combine and set aside for later.
8. To complete the dessert, remove the pie crust from the oven and cover with a layer of mango puree.
9. Add the ricotta and yogurt cream on top.
10. Bake at 170C for an additional 40 to 45 minutes.
11. Turn off the oven and allow the dessert to cool completely.
12. Then, refrigerate overnight.
13. Before serving, cut the dessert into small squares and sprinkle with powdered sugar.

flour, butter, sugar, ricotta cheese sheep, greek yogurt, sugar, eggs, almond, mangos ripe, sugar, lemon

Taken from www.yummly.com/recipe/Mango-Cream-Bars-632301 (may not work)