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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/mango-and-passionfruit-bars-recipe/