Mango and Passionfruit Bars Recipe

Introduction

These Mango and Passionfruit Bars offer a refreshing twist on classic cheesecake bars, blending tropical fruit flavors with a creamy, dairy-free filling. Perfect for a light dessert or a special treat, they are naturally sweetened and easy to prepare at home.

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

1. Step 1: Line an 8-inch (20cm) square cake pan or container with parchment paper, leaving some overhang for easy removal.
2. Step 2: To make the base, add the nuts to a food processor and pulse until coarse crumbs form.
3. Step 3: Drain the soaked dates and discard the water. Add the dates to the food processor and process until fully broken down and the mixture sticks together when pinched.
4. Step 4: Transfer the base mixture to the lined pan. Firmly press it down using a spoon or flat measuring cup to create an even base layer.
5. Step 5: Prepare the filling by draining the cashews and discarding the soaking water.
6. Step 6: Place the cashews and the remaining ingredients (mango chunks, yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract, and salt) into a high-speed blender. Blend until smooth and creamy.
7. Step 7: Pour the creamy filling over the prepared base and smooth the surface with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
8. Step 8: For the fruity topping, puree the 200g mango chunks using a blender or hand blender.
9. Step 9: In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and lemon juice. Heat over medium heat, whisking continuously until the mixture thickens. Remove from heat and let cool slightly.
10. Step 10: Once the bars have set, spread the mango topping evenly over the surface. Return to the fridge for at least 30 minutes to firm up the topping.
11. Step 11: Use the parchment overhang to lift the bars from the pan. Cut into servings with a sharp knife and enjoy immediately or store.

Tips & Variations

• Use different nuts or seeds for the base to suit your preference, such as hazelnuts or walnuts.
• Adjust the maple syrup quantity to control sweetness according to your taste.
• Substitute passionfruit pulp with lime juice for a different tangy twist in the topping.
• If you don’t have cacao butter, melted vegan white chocolate works well in the filling.
• Soaking nuts and dates helps create a smoother texture for the base and filling.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. The cheesecake bars will remain firm and won’t melt in the fridge. For longer storage, freeze the bars for up to 1 month and thaw in the fridge before serving. Reheat is not recommended as this is a no-bake dessert best served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh instead of frozen mango?

Yes, fresh mango works equally well and can be used interchangeably with frozen mango chunks in the filling and topping.

Is it necessary to soak the nuts and dates?

Soaking softens the nuts and dates, making blending easier and creating a creamier texture, but if your equipment is powerful enough, you can reduce soaking time or skip it.

Mango and Passionfruit Bars Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

These Mango and Passionfruit Bars are a luscious, dairy-free vegan dessert featuring a crunchy nutty base, a creamy cashew filling sweetened with maple syrup, and a vibrant fruity mango-passionfruit topping. Perfectly chilled and naturally sweetened, these bars combine tropical flavors with a smooth texture and a satisfying nutty crunch, making them an ideal treat for warm days or any time you crave a refreshing and nutritious dessert.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 9 bars (cut into 3x3 squares) 1x
• Category: Dessert
• Method: Blending
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

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. Prep the Pan: Line an 8-inch (20cm) square cake pan or container with parchment paper, allowing the paper to hang over the sides. This makes it easier to lift the bars out once set.
2. Make the Base: Add the almonds (or chosen nuts) to a food processor and pulse until you get coarse crumbs. Drain the soaked dates, discard the water, then add the dates to the processor and blend until they break down and the mixture sticks together when pinched.
3. Form the Base: Transfer the mixture to your prepared pan and press firmly and evenly with a spoon or flat measuring cup to create a solid base layer.
4. Prepare the Filling: Drain and discard the soaking liquid from the cashews. Put the cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter (or vegan white chocolate), lemon juice, vanilla extract, and a pinch of salt into a high-speed blender. Blend until very smooth and creamy, adjusting sweetness or acidity to your taste.
5. Assemble the Filling: Pour this creamy filling evenly over the nut base in the pan, smoothing the top with a spatula or spoon. Cover and refrigerate for at least 4 hours to allow it to set firmly.
6. 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, cornstarch, and lemon juice. Heat over medium and whisk continuously until the mixture thickens. Remove from heat and let cool slightly.
7. Apply the Topping: Once the bars have set, spread the mango and passionfruit topping evenly over the surface. Place back in the fridge for at least 30 minutes to let the topping firm up.
8. Serve: Use the parchment edges to lift the bars out of the pan. Cut into squares 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 in boiling water softens them, making blending easier and the texture smoother.
• Adjust maple syrup quantity depending on sweetness preference.
• For a richer flavor, you can substitute melted cacao butter with melted vegan white chocolate.
• Lemon juice can be substituted with lime juice or passionfruit pulp to tweak the tartness profile.
• Using frozen mango chunks is a convenient option, just allow them to soften slightly before blending.
• If bars are kept frozen, allow to thaw briefly before serving for best texture.

Keywords: Mango passionfruit bars, vegan dessert, no bake, dairy-free, raw vegan bars, tropical fruit dessert, healthy sweet treats