Prepare the Pan and Preheat the Oven:

• Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Preheat the oven to 350°F (175°C).

Make the Mango Filling:

• In a medium mixing bowl, combine the diced mango, sugar, and cornstarch. Stir until fully combined and set aside.

Make the Crust and Topping:

• In another bowl, whisk together the flour, sugar, salt, and baking powder.

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

• Add the egg yolks and pulse until the dough just holds together. (You can also use a pastry cutter if no food processor is available.)

Assemble the Bars:

• Press a little more than half of the crumb mixture 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:

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

• Remove from the oven and let cool for 5–10 minutes, then lift out of the pan using the parchment paper. Cool for another 15–20 minutes before cutting into squares.

Serve:

• Serve with a scoop of vanilla ice cream for extra indulgence!