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Mango and Passionfruit Bars Recipe

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★★★★★

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.

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 with an overhang on the sides to make removing the bars easier.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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