Mango-Key Lime Bars

Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan.

In a large bowl, beat butter with a mixer at medium speed until smooth. Add sugars, zest, and salt, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add flour, beating to combine. (Mixture will be sandy and crumbly.) Transfer to prepared pan, pressing into bottom.

Bake just until beginning to brown around the edges, 15 to 18 minutes. Pour Mango-Key Lime Filling over warm crust. Bake until center is set, 25 to 30 minutes more. Let cool completely. Cover and refrigerate for at least 2 hours or overnight.

Using excess parchment as handles, remove from pan, and cut into bars. Garnish with edible flowers, if desired. Refrigerate in an airtight container for up to 1 week.

In the work bowl of a food processor, place mango; pulse until puréed. Strain mango purée through a fine-mesh sieve into a large bowl. Add condensed milk, Key lime zest and juice, egg yolks, and salt, whisking until smooth. Use immediately.