Print

Mango and Passionfruit Bars Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 33 reviews

These Mango and Passionfruit Bars are a delightfully creamy and fruity vegan dessert that combines a crunchy nut-based crust with a smooth cashew filling and a vibrant mango-passionfruit topping. Perfectly balanced with natural sweetness and citrusy freshness, these bars are refrigerated to set rather than baked, making them a simple but impressive treat for any occasion.

Ingredients

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 Pan: Line an 8-inch (20cm) square cake pan or container with parchment paper overhanging the sides. This will make it easier to remove the bars once set.
  2. Make the Base: Add the nuts to a food processor and pulse until they form coarse crumbs. Drain the soaked dates, discarding the soaking water, then add them to the processor. Process until the dates break down completely and the mixture sticks together when pinched. Press the mixture firmly into the lined cake pan using a spoon or flat measuring cup to form an even base.
  3. Prepare the Filling: Drain the soaked cashews, discarding the soaking liquid. Add cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract, and a pinch of salt to a high-speed blender. Blend until the mixture is extremely smooth and thick, resembling a creamy consistency. Adjust sweetness or acidity as preferred.
  4. Assemble Filling: Pour the creamy filling over the prepared nut base and smooth the surface with a spoon or spatula. Cover the pan and refrigerate for at least 4 hours to set properly.
  5. Make the Fruity Topping: Puree the mango chunks using a blender or hand blender until smooth. In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Heat the mixture over medium heat, whisking continuously until it thickens into a glaze. Remove from heat and stir in lemon juice if desired.
  6. Apply Topping: Once the bars have set, spread the thickened mango and passionfruit topping evenly over the filling. Return to the fridge for at least 30 minutes to set the topping further.
  7. Serve: Remove the bars from the pan using the parchment overhang and cut into 16 servings with a sharp knife. Enjoy immediately, or store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.

Notes

  • Soaking nuts and dates in boiling water softens them for easier blending and a smoother texture.
  • The sweetness of the bars can be adjusted by varying the amount of maple syrup.
  • Cacao butter can be substituted with melted vegan white chocolate for a different flavor profile.
  • Lemon juice can be replaced with lime juice or passionfruit pulp according to taste preferences.
  • Ensure the cornstarch is fully dissolved in the fruit puree before heating to avoid lumps.
  • The bars are fridge-set, not baked, maintaining a fresh, creamy texture.

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