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Mango and Passionfruit Bars Recipe

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★★★★★

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.

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 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

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