Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper. In a food processor, blend 1 ½ cups of all-purpose flour, ½ cup of powdered sugar, and a pinch of salt until combined. Add ½ cup of cold butter, pulsing until it resembles coarse sand. Mix in 1 egg yolk, 2 tablespoons of heavy cream, and 1 teaspoon of vanilla extract until crumbly. Press evenly into the dish, prick with a fork, and freeze for 30 minutes. Bake for 35 minutes until golden brown. Cool completely.

In a small bowl, bloom 1 tablespoon of unflavored gelatin powder in 2 tablespoons of cold water. Set up a double boiler. In a bowl, beat together ½ cup of granulated sugar and ¼ cup of softened butter until creamy. Gradually add 3 egg yolks and 1 cup of mango puree, stirring continuously over simmering water for 15 to 25 minutes until thick. Remove from heat, mix in the bloomed gelatin, and strain through a fine sieve before pouring it over the cooled crust.

Warm ½ cup of raspberry jam in the microwave for about 15 seconds. Drop spoonfuls over the mango curd layer. Create gentle swirls with a skewer or knife. Cover with plastic wrap and chill in the fridge for 4 to 6 hours or overnight.

Once chilled, use a warm knife to slice the bars into squares. Serve these delightful bars chilled for a refreshing dessert.