Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper for easy removal. In a food processor, combine all-purpose flour, powdered sugar, and salt. Add cold butter until the mixture resembles coarse crumbs. Then mix in the egg yolk, heavy cream, and vanilla extract, blending until a dough forms. Press this mixture evenly into the prepared dish, pricking it with a fork. Freeze for 15 minutes before baking.

Bake the crust in your preheated oven for 15 minutes with foil or weights on top to prevent puffing. After 15 minutes, carefully remove the foil and bake for an additional 20 minutes, or until the crust is golden brown and fragrant. Remove from the oven and let it cool completely in the pan while you prepare the mango curd.

To prepare the curd, bloom the gelatin powder in cold water and set it aside. In a double boiler over simmering water, combine softened butter and granulated sugar, mixing until creamy. Gradually add the egg yolks, mango puree, lemon juice, and a pinch of salt, stirring continuously for 15 to 25 minutes until thickened. Remove from heat, stir in the bloomed gelatin, and strain the mixture to ensure smoothness.

Once the crust is completely cooled, pour the luscious mango curd over the shortbread base, spreading it evenly. Warm the raspberry jam slightly to make it easier to swirl, then drop spoonfuls of the jam onto the curd. Use a knife or toothpick to gently swirl the raspberry jam through the mango curd.

Cover the baking dish with plastic wrap and refrigerate the assembled Raspberry Mango Bars for at least 4 to 6 hours, or overnight if time allows.

When you're ready to serve your Raspberry Mango Bars, remove them from the refrigerator. Using a warm knife, slice the bars into squares for clean edges.