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Easy Mango and Passionfruit Bars Recipe

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4.1 from 48 reviews

These EASY Mango and Passionfruit Bars offer a refreshing, tropical flavor with a creamy, dairy-free base and a fruity topping. Perfectly balanced between sweet and tangy, these no-bake bars combine nuts, dates, cashews, mango, and passionfruit for a healthy dessert or snack that sets in the fridge. Ideal for vegan and dairy-free diets, they serve as an impressive yet simple treat for any occasion.

Ingredients

Base

  • 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)

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 (or 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 edges overhanging to easily lift out the bars later.
  2. Make the Base: Place the almonds into a food processor and pulse until coarse crumbs form. Drain the soaked dates and discard the soaking water, then add the dates to the food processor and process again until the mixture clumps together and can be pinched easily.
  3. Press the Base: Scoop the base mixture into the lined pan and use a spoon or a flat measuring cup to firmly press it down evenly to form a compact base layer.
  4. Prepare the Filling: Drain the soaked cashews, discarding the soaking liquid. Add the cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract, and a pinch of salt into a high-speed blender. Blend until completely smooth and thick, adjusting sweetener or acidity if desired.
  5. Assemble Filling Layer: Pour the creamy filling over the pressed base in the pan, smoothing the top with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
  6. Make the Fruity Topping: Puree the mango chunks using a blender or immersion blender until smooth. Combine the mango puree, passionfruit pulp, and cornstarch in a small saucepan over medium heat. Whisk continuously until mixture thickens, then remove from heat and let cool slightly.
  7. Add Topping and Final Chill: Once the bars have set, spread the thickened mango passionfruit topping evenly over the filling. Return to the fridge for at least 30 minutes to firm up the topping.
  8. Serve: Use the parchment paper edges to lift the bars out of the pan. Cut into 16 servings with a sharp knife. Serve immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

Notes

  • Soaking dates and cashews in boiling water softens them for smoother blending and better texture in the bars.
  • Maple syrup can be adjusted to taste based on desired sweetness.
  • Melted cacao butter can be substituted with melted vegan white chocolate for a slightly different flavor and texture.
  • Lemon juice, lime juice, or passionfruit pulp can be used interchangeably depending on preferred acidity.
  • Use frozen mango chunks if fresh mango is not in season; allow them to thaw before pureeing.

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