Mango and Passionfruit Bars Recipe

Introduction

These Mango and Passionfruit Bars offer a refreshing, tropical twist on a classic cheesecake bar, perfect for warm days or anytime you crave a fruity, creamy treat. Made with nuts, dairy-free yogurt, and a vibrant passionfruit topping, they balance sweet and tangy flavors beautifully. Plus, they’re naturally gluten-free and vegan-friendly.

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
• ~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, allowing the paper to overhang the sides for easy removal.
2. Step 2: To make the base, add the nuts to a food processor and process until coarse crumbs form.
3. Step 3: Drain the soaked dates, discarding the soaking water. Add the dates to the food processor and blend until fully broken down and combined. The mixture should stick together when pressed between fingers.
4. Step 4: Transfer the base mixture into the lined cake pan and firmly press it down with a spoon or flat measuring cup to form an even layer.
5. Step 5: Drain the soaked cashews and discard the liquid. In a high-speed blender, combine cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract (if using), and a pinch of salt.
6. Step 6: Blend until very smooth and thick, adjusting sweetness or acidity as needed.
7. Step 7: Pour the filling over the prepared base and smooth the surface with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
8. Step 8: For the fruity topping, puree the 200g 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. Heat over medium heat, whisking continuously until the mixture thickens. Remove from heat and let cool slightly.
10. Step 10: Once the bars have set, spread the mango topping evenly over the surface. Return to the fridge for at least 30 minutes to set further.
11. Step 11: Lift the bars out of the pan using the parchment paper. Use a sharp knife to cut into 16 servings. Enjoy immediately or store as instructed below.

Tips & Variations

• Soak the dates and cashews well to ensure a smooth, creamy filling without grainy texture.
• Swap cacao butter with melted vegan white chocolate for a sweeter flavor in the filling.
• For extra zing, increase the lemon or lime juice slightly in the filling and topping.
• If you don’t have passionfruit, substitute with additional lemon or lime juice for a similar tangy note.
• Use parchment paper generously to make removal easier and reduce the chance of breaking the bars.

Storage

Store the mango and passionfruit bars in an airtight container in the refrigerator for up to 5 days. The cheesecake won’t melt but will soften slightly. For longer storage, freeze the bars for up to 1 month; thaw in the fridge before serving. Reheat is not recommended as it may alter the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts if I am allergic to almonds or cashews?

Yes, you can substitute almonds with other nuts like hazelnuts or seeds such as sunflower seeds for the base. Cashews can sometimes be replaced with macadamia nuts or soaked Brazil nuts for creaminess, but the texture may vary slightly.

What if I don’t have a high-speed blender?

If your blender is not very powerful, soak the cashews for longer (up to 4 hours) and blend in smaller batches. You may need to blend longer and pause to scrape down the sides to achieve a smooth texture.

Mango and Passionfruit Bars Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

These Mango and Passionfruit Bars are a vibrant, dairy-free vegan dessert featuring a crunchy nutty base, creamy cashew and mango filling, and a tangy passionfruit topping. Perfectly sweetened with maple syrup and thickened naturally, they offer a refreshing tropical treat that sets firmly in the fridge without baking.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 5 hours 35 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, Tropical
• 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 overhanging the sides to make removal easier.
2. Make the base: Add the roasted/raw almonds to a food processor and pulse until they form coarse crumbs.
3. Add dates to the base: Drain the soaked dates, discard the water, then process them with the nuts until the mixture sticks when pinched between your fingers.
4. Form the base layer: Scoop the base mixture into the prepared pan and firmly press it down with a spoon or flat measuring cup to create an even base.
5. Prepare the filling: Drain soaked cashews and discard the soaking water.
6. Blend filling ingredients: Add 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 smooth and creamy, adjusting sweetness or acidity if necessary.
7. Assemble and chill filling: Pour the filling over the prepared base and smooth the top with a spatula. Cover and refrigerate for at least 4 hours to set.
8. Make the topping: Puree the mango chunks using a blender or hand blender.
9. Cook the topping: In a small saucepan, combine mango puree, passionfruit pulp, and cornstarch. Heat over medium heat, whisking continuously until the mixture thickens, then remove from heat.
10. Apply topping and chill: Once the bars have set, spread the fruit topping evenly over the filling and refrigerate for at least 30 more minutes to set further.
11. Serve and store: Remove bars from the pan using parchment overhang. Cut into 16 servings with a sharp knife. Enjoy immediately or store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Notes

• Soaking dates and cashews softens them for smoother blending and better texture.
• You can adjust sweetness using more or less maple syrup to suit your taste.
• Cacao butter or vegan white chocolate adds richness and firmness to the filling.
• Lemon, lime juice, or passionfruit pulp add a refreshing acidity that balances the sweetness.
• Ensure to whisk topping continuously while cooking to prevent lumps and achieve proper thickening.
• Bars do not melt in the fridge due to the solidified cacao butter, making them convenient for storage.

Keywords: mango bars, passionfruit dessert, vegan bars, no-bake bars, tropical dessert, dairy-free dessert, cashew cream, raw dessert