Introduction

These Mango and Passionfruit Bars are a refreshing, dairy-free treat perfect for warm days or any time you crave a tropical twist. With a crunchy nut base, creamy mango filling, and a zesty passionfruit topping, they offer a delightful balance of flavors and textures.

Mango and Passionfruit Bars Recipe - Recipe Image

Ingredients

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)
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
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

Step 1: Line an 8-inch (20cm) square cake pan or container with parchment paper, leaving some overhang for easy removal.
Step 2: To make the base, add the nuts to a food processor and pulse until they form coarse crumbs.
Step 3: Drain the soaked dates, discard the water, then add dates to the food processor. Process until the mixture breaks down and sticks together when pinched.
Step 4: Transfer the base mixture into the prepared pan. Firmly press it down using a spoon or flat measuring cup to form an even base layer.
Step 5: Drain the soaked cashews and discard the water.
Step 6: Add the cashews, 150g mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract, and salt to a high-speed blender. Blend until completely smooth and thick. Adjust sweetness or acidity if desired.
Step 7: Pour the filling over the base and smooth the surface with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
Step 8: For the topping, puree the remaining 200g mango chunks using a blender or hand blender.
Step 9: In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens. Remove from heat.
Step 10: Once the bars have set, spread the mango-passionfruit topping evenly over the filling. Refrigerate for at least 30 minutes more to set the topping.
Step 11: Use the parchment overhang to lift the bars from the pan. Cut into 16 servings with a sharp knife. Serve immediately or store as directed below.

Tips & Variations

Soaking the nuts and dates softens them for a smoother base and creamier filling.
Substitute lemon juice with lime juice or passionfruit pulp for different citrus notes.
For a sweeter topping, add a touch of maple syrup when cooking the mango and passionfruit.
Use vegan white chocolate instead of cacao butter for a richer filling flavor.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They will keep their shape well and won’t melt in the fridge. Alternatively, freeze them for up to 1 month; thaw in the fridge before serving. Reheat is not necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts for the base?

Yes, almonds, hazelnuts, walnuts, or seeds can be used depending on your preference and availability. Just ensure they are roasted or raw as per the recipe for the best texture.

Do I have to soak the nuts and dates?

Soaking softens them and makes blending easier, resulting in a smoother texture. If you’re short on time, you can blend them dry but the texture may be a bit coarser.

Mango and Passionfruit Bars Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

These Mango and Passionfruit Bars are a refreshing, dairy-free dessert perfect for fruity lovers. Featuring a nutty, date-based crust, a creamy cashew and mango filling, and a vibrant passionfruit topping, these bars offer tropical flavors combined with a smooth, luscious texture. Set in the fridge, they offer a healthy, no-bake treat ideal for warm days or light dessert cravings.

Author: Stella
Prep Time: 20 minutes (plus soaking time)
Cook Time: 15 minutes (for topping cooking)
Total Time: 5 hours 35 minutes (including chilling time)
Yield: 16 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Fusion, Tropical
Diet: Vegan

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

Prepare the pan: Line an 8-inch (20cm) square cake pan or container with parchment paper with an overhang on the sides to make removing the bars easier.
Make the base: Add the nuts to a food processor and pulse until they form coarse crumbs. Drain the soaked dates, discard the water, then add the dates to the processor. Process until the dates are fully broken down and the mixture sticks together when pinched.
Form the base: Transfer the nut-date mixture into the prepared pan, pressing firmly with a spoon or flat measuring cup to create an even, compact base layer.
Prepare the filling: Drain the soaked cashews and discard soaking water. Place 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 very smooth and thick. Adjust sweetness or acidity if necessary.
Assemble filling: Pour the creamy filling over the pressed base and smooth the surface with a spoon or spatula. Cover and refrigerate for at least 4 hours to set properly.
Make fruity topping: Puree the mango chunks with a blender until smooth. In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Heat over medium heat, whisking constantly until the mixture thickens. Remove from heat and let cool slightly.
Top and final set: Once the bars are set, spread the mango and passionfruit topping evenly over the surface. Return to the refrigerator for at least 30 minutes to further set the topping.
Serve and store: Using the parchment overhang, lift the bars from the pan. Cut into 16 pieces with a sharp knife. Enjoy immediately or store in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 1 month.

Notes

Soaking dates and cashews softens them for easier blending and a smoother texture.
Adjust maple syrup amount to sweetness preference.
Melted cacao butter or vegan white chocolate works interchangeably for a creamy filling texture.
Lemon, lime juice, or passionfruit pulp can be used interchangeably for acidity.
A high-speed blender or food processor works best for smooth, creamy blends and toppings.
Use parchment paper to make removing bars easier and prevent sticking.
These bars are dairy-free and vegan-friendly.

Keywords: mango bars, passionfruit dessert, vegan bars, no bake dessert, dairy-free dessert, cashew cream, tropical fruit bars