Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper.

Combine all-purpose flour, powdered sugar, and salt in a food processor. Add cold butter, pulsing until mixed. Incorporate egg yolk, cream, and vanilla, then pulse until crumbly.

Press the dough into the pan, prick with a fork, and freeze for 20-30 minutes.

Bake the crust with foil and weights for 15 minutes, then remove and bake for another 20 minutes until golden. Cool completely.

Bloom gelatin in cold water. In a double boiler, cream softened butter and granulated sugar, then add egg yolks, mango puree, salt, and lemon juice. Stir until thickened.

Warm bloomed gelatin in the microwave until melted, then stir into the mango curd and strain into a bowl.

Spread mango curd over the cooled crust evenly.

Warm raspberry jam slightly and swirl it into the curd with a knife.

Chill the bars in the refrigerator for 4 to 6 hours or overnight to set.

Run a warm knife around the edges to loosen, lift out using parchment, and slice into squares.