Mango and Passionfruit Bars Recipe

Introduction

These Mango and Passionfruit Bars are a refreshing, dairy-free treat perfect for summer or any time you crave a tropical dessert. With a nutty base, creamy filling, and vibrant fruit topping, they offer a delightful balance of flavors and textures. Plus, they’re easy to make and naturally sweetened.

Ingredients

• 1 cup (160g) roasted or raw almonds (or 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 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 (or lime juice or passionfruit pulp)
• 1 teaspoon vanilla extract (optional)
• Pinch of salt
• 200g frozen or fresh mango chunks (approx 2 medium mangoes)
• 1 1/2 tablespoons (14g) cornstarch / corn flour
• ~1/4 cup (65g) passionfruit pulp (approx 2 medium passionfruits)
• 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 become coarse crumbs.
3. Step 3: Drain the dates, discarding the soaking water. Add the dates to the food processor and blend until fully broken down and the mixture sticks together when pressed between your fingers.
4. Step 4: Scoop the base mixture into the lined cake pan and firmly press it down with a spoon or flat edge to form an even base.
5. Step 5: Drain the soaked cashews and discard the liquid. Add the cashews and the remaining filling ingredients (mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract, and salt) to a high-speed blender. Blend until smooth and creamy. Adjust sweetness or acidity if desired.
6. Step 6: Pour the filling over the base in the pan and smooth the top with a spatula or spoon. Cover and refrigerate for at least 4 hours to set.
7. Step 7: For the topping, puree the 200g mango chunks using a blender or hand blender.
8. Step 8: In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Heat over medium heat, whisking continuously until the mixture thickens. Remove from heat.
9. Step 9: Once the bars have set, spread the mango and passionfruit topping evenly over them. Return to the fridge for at least 30 minutes to firm up further.
10. Step 10: Use the parchment overhang to lift the bars out of the pan. Cut into 16 servings with a sharp knife. Enjoy immediately, or store as directed below.

Tips & Variations

• Soaking the dates and cashews in boiling water softens them, making blending easier and resulting in a smoother texture.
• Substitute coconut cream for dairy-free yogurt for a richer filling.
• Use vegan white chocolate instead of cacao butter in the filling for a different flavor profile.
• Feel free to swap passionfruit pulp with lime juice or extra lemon juice if passionfruit is unavailable.
• Press the base firmly to ensure it holds together well when cutting the bars.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They will remain firm and won’t melt due to their chilled, creamy nature. For longer storage, freeze the bars for up to 1 month; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds and cashews?

Yes, you can substitute other nuts or seeds depending on availability and preference, such as hazelnuts or walnuts. Keep in mind this may slightly alter the flavor and texture.

Do I have to use cornstarch in the topping?

Cornstarch helps to thicken the mango and passionfruit topping for better consistency. If you prefer a looser topping, you can omit it, but the topping will be less set.

Mango and Passionfruit Bars Recipe

Print Recipe

★★★★★

4.7 from 132 reviews

These Mango and Passionfruit Bars are a delicious, dairy-free, no-bake treat with a nutty base, creamy cashew and mango filling, and a vibrant fruity topping made from fresh mango and passionfruit. Perfectly sweetened with maple syrup and thickened naturally, these bars set in the fridge to create a refreshing, tropical dessert that is vegan and packed with wholesome ingredients.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 5 hours 45 minutes
• Yield: 16 servings 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

Fruity 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, leaving overhang on the sides to easily lift the finished bars.
2. Make the base: Add nuts to a food processor and pulse until they form coarse crumbs. Drain the soaked dates and discard the water. Add the dates to the processor and blend until the mixture sticks together when pinched.
3. Form the base: Scoop the nut and date mixture into the lined pan and firmly press it down with a spoon or flat measuring cup to create an even base layer.
4. Prepare the filling: Drain the cashews and discard soaking liquid. Add cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract (if using), and salt to a high-speed blender. Blend until completely smooth and thick, adjusting sweetness or acidity if needed.
5. Assemble filling: Pour the creamy filling over the prepared base and spread evenly with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
6. Make the fruity topping: Puree mango chunks using a blender or hand-held immersion blender. In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Heat over medium heat, whisking continuously until the mixture thickens.
7. Finish topping: Remove the pan from the fridge and spread the thickened fruit topping evenly over the set filling. Refrigerate for at least 30 more minutes to fully set the topping.
8. Serve and store: Lift the bars out using parchment paper overhang. Cut into 16 squares with a sharp knife. Enjoy immediately or store in an airtight container in the fridge for up to 5 days. Bars can also be frozen for up to 1 month.

Notes

• Soaking the dates and cashews in boiling water helps soften them for easier blending and a smoother texture.
• Adjust the sweetness to your liking with maple syrup or other natural sweeteners.
• You can substitute melted cacao butter with melted vegan white chocolate for a different flavor.
• Lemon, lime juice, or passionfruit pulp can be used interchangeably to add acidity and balance the sweetness.
• Using frozen mango chunks can help thicken the filling and topping when blended.

Keywords: Mango bars, passionfruit bars, vegan dessert, no-bake bars, dairy-free cheesecake, tropical dessert, cashew cream dessert