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Mango and Passionfruit Bars Recipe

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★★★★★

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.

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

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

Find it online: https://savorandsimmer.com/mango-and-passionfruit-bars-recipe-2/