Mango Spice Bars

Makes 12 bars

1 cup Silver Palate Mango Chutney
2 eggs
3/4 cup low-fat plain yogurt
3/4 cup packed dark brown sugar
1/2 cup vegetable oil
2 tablespoons dark rum
3/4 teaspoon salt
2 teaspoons ground ginger
1-1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
2 cups + 2 tablespoons unbleached all-purpose flour
1/2 cup dried cherries or cranberries


Preheat oven to 350° F. Grease a 9-inch square pan. Purée Silver Palate Mango Chutney in a food processor until smooth. Add eggs, yogurt, brown sugar, oil, rum, salt and spices. Process until smooth. Add flour and with on-off pulses, process just until batter is blended. Add cherries and pulse to blend. Scrape into pan and bake in lower third of oven until lightly colored and a knife inserted near center comes out clean, about 35 minutes. Remove from oven and let stand on rack for at least 30 minutes. Cut into twelve 3 x 2-inch bars. Serve these with vanilla ice cream or yogurt, if you like.

Silver Palate Products used in this recipe: