Preheat your oven to 350°F (175°C). In a food processor, combine all-purpose flour, powdered sugar, and salt. Add cold butter, pulsing until the mixture resembles sandy crumbs.

In a separate bowl, whisk together egg yolk, heavy cream, and vanilla extract. Pour this mixture into the processor, pulsing until a crumbly dough forms.

Transfer this dough to a lined 9x9-inch baking dish, pressing it evenly across the base. Prick with a fork, chill for 30 minutes, then blind bake with weights for 15 minutes, followed by another 20 minutes uncovered until golden.

While the crust cools, bloom the unflavored gelatin in a small bowl of cold water for about 5 minutes.

Using a double boiler, beat softened butter and granulated sugar together until creamy. Stir in egg yolks, mango puree, salt, and fresh lemon juice, whisking continuously for 8-10 minutes until the mixture thickens.

Mix in the warmed gelatin until fully dissolved, strain it into the cooled shortbread crust, and smooth it out.

Microwave raspberry jam in a small bowl for about 15-20 seconds until it softens slightly. Spoon dollops of the warm jam over the mango curd, then gently swirl with a knife.

Place the baking dish in the refrigerator and allow the bars to set completely for 4 to 6 hours, or ideally overnight.

Once set, lift the dessert out of the baking dish using the edges of the parchment paper. With a warm knife, slice the bars into squares or rectangles, wiping the blade clean between cuts.

Arrange them on a serving platter and enjoy your tropical delight!