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

In a food processor, combine all-purpose flour, powdered sugar, and salt. Add cold butter and blend until it resembles coarse sand.

In a bowl, whisk egg yolk, heavy cream, and vanilla extract. Pour this into the food processor and pulse until forming a crumbly dough.

Press the dough into the prepared baking dish, prick with a fork, and chill for 15 minutes before baking covered for 15 minutes, then uncovered for 20 minutes.

Bloom the unflavored gelatin by sprinkling it over cold water and allowing it to thicken for about 5 minutes.

Set up a double boiler and cream together the softened butter and granulated sugar until fluffy. Gradually mix in egg yolks, mango puree, salt, and lemon juice, cooking until thickened.

Add the bloomed gelatin to the mango curd and stir until dissolved, then strain through a fine-mesh sieve.

Pour the mango curd over the cooled crust and swirl in warmed raspberry jam.

Chill the assembled bars for 4-6 hours or overnight until set.

Slice into bars and serve chilled.