Made it again, and this version is the winner, I think — it holds together beautifully, and tastes delicious. There’s just a hint of lemon flavor; the mango and ginger notes dominate. Kavya said when we were baking last night, “It looks like Sri Lankan food!” She has come to believe that Sri Lankan food is mostly yellow and orange, which is not entirely true, but not entirely wrong in this case, since this is a pretty Sri Lankan-flavor-inflected shortbread. 
2 sticks unsalted butter (1 c.), chopped coarsely
3/4 c. sugar
1 t. salt
zest of one lemon
1/2 t. lemon extract
2 c. flour
1/3 c. crystallized ginger, chopped fine
1/3 c. dried mango, chopped fine
1. Preheat oven to 300.
2. Cream butter, sugar, salt, lemon zest, and lemon extract until well blended. (I use an electric hand mixer for this.)
3. Add flour and beat until it consolidates into a very crumbly dough.
4. Gently stir in ginger and mango.
5. Press into a molded shortbread tin and bake 20 minutes. Unmold, slice apart into separate cookies, and let cool.
Delicious with a nice cup of tea!
