Mango and Passionfruit Bars Recipe

Introduction

These Mango and Passionfruit Bars are a vibrant and refreshing treat, perfect for hot days or whenever you want a tropical escape. Combining creamy cashew filling with tangy fruit topping, they are naturally sweetened and dairy-free, making them a crowd-pleaser for all kinds of diets.

Ingredients

• 1 cup (160g) roasted or raw almonds (hazelnuts, or any other nut/seed)
• 1/2 cup (100g) pitted dates (soaked in boiling water for 10 minutes)
• 2 cups (260g) raw cashews (soaked in boiling water for 10 minutes)
• 150g frozen or fresh mango chunks (approx 1 1/2 medium-size mangoes)
• 3/4 cup (170g) thick dairy-free yogurt (unsweetened)
• 1/3 cup (115g) maple syrup (or to taste)
• 1/3 cup (75g) melted cacao butter (or 115g melted vegan white chocolate)
• 1/4 cup (60g) lemon juice (lime juice or passionfruit pulp)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt
• 200g frozen or fresh mango chunks (approx 2 medium-size mangoes)
• 1 1/2 tablespoons (14g) cornstarch / corn flour
• Approximately 1/4 cup (65g) passionfruit pulp (approx 2 medium-size passionfruit)
• 2 tablespoons (30g) lemon juice (or lime juice, optional)

Instructions

1. Step 1: Line an 8-inch (20cm) square cake pan or container with parchment paper, leaving overhang on the sides to make removal easier.
2. Step 2: To make the base, add the nuts to a food processor and pulse until they form coarse crumbs.
3. Step 3: Drain the soaked dates and discard the water. Add the dates to the food processor and process until fully broken down. The mixture should stick together when pinched.
4. Step 4: Scoop the base mixture into the prepared cake pan. Firmly press down with a spoon or flat measuring cup to form an even base layer.
5. Step 5: Drain the soaked cashews and discard the water.
6. Step 6: Add the cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract (if using), and a pinch of salt to a high-speed blender. Blend until completely smooth and creamy. Adjust sweetness or acidity to taste.
7. Step 7: Pour the filling over the base and smooth the surface with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
8. Step 8: To make the fruity topping, puree the mango chunks using a blender or hand blender.
9. Step 9: In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and lemon juice (if using). Heat over medium, whisking continuously until the mixture thickens. Remove from heat and let cool slightly.
10. Step 10: Spread the cooled mango topping evenly over the set bars. Return to the fridge for at least 30 minutes to firm up.
11. Step 11: Lift the bars out of the pan using the parchment overhang. Cut into servings with a sharp knife. Enjoy immediately or store as directed below.

Tips & Variations

• For a nut-free version, substitute almonds and cashews with seeds like pumpkin or sunflower seeds.
• Soaking nuts longer, even overnight, can result in an even creamier filling.
• Use passionfruit pulp in the filling for an extra tropical tang.
• To make the bars lighter, try using coconut yogurt instead of a thick dairy-free yogurt.
• Swap maple syrup with agave nectar or date syrup to vary sweetness and flavor.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They will hold their shape well and won’t melt due to the setting process. For longer storage, freeze the bars for up to 1 month. Thaw in the refrigerator before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh instead of frozen mango?

Yes, fresh mango can be used interchangeably with frozen mango. Just ensure the fresh mangoes are ripe for the best flavor and sweetness.

Do these bars contain dairy?

No, these bars are dairy-free when you use a non-dairy yogurt and vegan chocolate or cacao butter as suggested. This makes them suitable for vegans and those with dairy intolerance.

Mango and Passionfruit Bars Recipe

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★★★★★

5 from 107 reviews

These Mango and Passionfruit Bars are a vibrant, dairy-free, and naturally sweetened treat that combines a nutty, sticky base with a creamy cashew mango filling and a tangy passionfruit topping. Perfect for a refreshing dessert or snack, these bars are easy to prepare without any baking, offering a luscious tropical flavor and a smooth, rich texture.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 9–12 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base

• 1 cup (160g) roasted or raw almonds (hazelnuts, or any other nut/seed)
• 1/2 cup (100g) pitted dates (soaked in boiling water for 10 minutes)

Filling

• 2 cups (260g) raw cashews (soaked in boiling water for 10 minutes)
• 150g frozen or fresh mango chunks (approx 1 1/2 medium-size mangoes)
• 3/4 cup (170g) thick dairy-free yogurt (unsweetened)
• 1/3 cup (115g) maple syrup (or to taste)
• 1/3 cup (75g) melted cacao butter (or 115g melted vegan white chocolate)
• 1/4 cup (60g) lemon juice (lime juice or passionfruit pulp)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt

Topping

• 200g frozen or fresh mango chunks (approx 2 medium-size mangoes)
• 1 1/2 tablespoons (14g) cornstarch / corn flour
• ~1/4 cup (65g) passionfruit pulp (approx 2 medium-size passionfruit)
• 2 tablespoons (30g) lemon juice (or lime juice, optional)

Instructions

1. Prepare the pan: Line an 8-inch (20cm) square cake pan or container with parchment paper, allowing some overhang for easy removal of the bars later.
2. Make the base: Add the nuts to a food processor and pulse until they form coarse crumbs. Drain the soaked dates, discard the water, then add the dates to the processor. Process until the dates break down and the mixture just combines into a sticky dough-like consistency.
3. Form the base: Transfer the base mixture into the prepared cake pan. Use a spoon or a flat measuring cup to press it down firmly and evenly to create a compact base layer.
4. Prepare the filling: Drain the soaked cashews and discard the soaking liquid. Place the cashews and all the remaining filling ingredients (mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract, and salt) into a high-speed blender. Blend until very smooth and creamy. Taste and adjust sweetness or acidity if needed.
5. Assemble the filling: Pour the blended filling over the nut base in the cake pan, smoothing the surface with a spatula or spoon for an even layer. Cover the pan and refrigerate for at least 4 hours to let the filling set.
6. Prepare the topping: Puree the mango chunks using a stand blender or hand blender until smooth. In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Heat on medium, whisking continuously until the mixture thickens. Remove from heat and set aside to cool slightly.
7. Add the topping: Once the bars have set, spread the thickened mango and passionfruit topping evenly over the filling layer. Return the bars to the fridge and chill for at least 30 minutes more to allow the topping to set.
8. Serve: Using the parchment paper overhang, carefully lift the bars from the pan. Cut into squares with a sharp knife. Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.

Notes

• Soaking the dates and cashews softens them for easier blending and creates a smoother texture in the base and filling.
• Adjust maple syrup quantity according to your desired sweetness level.
• Cacao butter or melted vegan white chocolate can be substituted depending on flavor preference and availability.
• Lemon, lime juice, or passionfruit pulp can add different acidity notes to the filling—choose as preferred.
• The topping is cooked on stovetop to thicken the fruit and cornstarch mixture, ensuring it sets properly on the bars.

Keywords: Mango bars, passionfruit dessert, vegan bars, no bake dessert, dairy-free cheesecake, raw nut crust