Introduction

These Mango and Passionfruit Bars are a refreshing and vibrant dessert perfect for warm days. Combining creamy, tangy filling with a crunchy nut base and a tropical fruit topping, they offer a burst of flavor in every bite. Plus, they’re dairy-free and easy to make ahead.

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, allowing the paper to overhang the sides for easy removal.
Step 2: To make the base, add the nuts to a food processor and pulse until it forms coarse crumbs.
Step 3: Drain the soaked dates and discard the water. Add the dates to the food processor and process until fully broken down and combined. The mixture should stick together when pinched.
Step 4: Scoop the base mixture into the lined cake pan and firmly press it down with a spoon or flat measuring cup to create an even layer.
Step 5: Drain the soaked cashews and discard the soaking liquid.
Step 6: Combine the cashews, 150g mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract, and salt in a high-speed blender. Blend until smooth and creamy. Adjust sweetness or acidity if needed.
Step 7: Pour the filling over the base and smooth the surface. Cover and refrigerate for at least 4 hours to set.
Step 8: To prepare the topping, puree 200g mango chunks until smooth using a blender or hand blender.
Step 9: In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and lemon juice. Heat over medium heat, whisking constantly until the mixture thickens. Remove from heat and let cool slightly.
Step 10: Once the bars have set, spread the mango and passionfruit topping evenly on top. Refrigerate for at least 30 minutes to set further.
Step 11: Use the parchment overhang to lift the bars from the pan. Cut into 16 servings with a sharp knife and enjoy immediately or store as directed.

Tips & Variations

Soaking the nuts and dates softens them for a smoother base and filling.
You can substitute other nuts like hazelnuts or seeds according to preference or allergy needs.
Adjust the amount of maple syrup to your desired sweetness level.
For a richer topping, try adding a little coconut cream to the mango-passionfruit mix before cooking.
If you don’t have cacao butter, melted vegan white chocolate works well as a substitute in the filling.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days; they will stay firm and not melt. For longer storage, freeze for up to 1 month and thaw in the fridge before serving. Reheat is not recommended as the texture can change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh fruit instead of frozen?

Yes, fresh mango and passionfruit work perfectly in this recipe. Frozen fruit can be used as a convenient alternative and helps keep the filling chilled during blending.

Do I need a food processor and blender?

Yes, a food processor is best for creating the nut base, and a high-speed blender is important for a smooth, creamy filling. Without these, the texture may be less smooth.

Mango and Passionfruit Bars Recipe

Print Recipe

★★★★★

4.9 from 85 reviews

These Mango and Passionfruit Bars are a delicious dairy-free, no-bake dessert featuring a nutty base, creamy cashew filling, and a vibrant tropical topping with mango and passionfruit. Perfect as a refreshing treat, they require minimal cooking and set beautifully in the fridge for an easy yet elegant dessert.

Author: Dana
Prep Time: 30 minutes (including soaking time for nuts and dates)
Cook Time: 15 minutes (for thickening the fruity topping)
Total Time: 5 hours 45 minutes (includes 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

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

Prepare Pan: Line an 8-inch (20cm) square cake pan or container with parchment paper, leaving overhanging sides to make it easier to remove the cheesecake later.
Make the Base: Add the nuts to a food processor and process until you achieve coarse crumbs. Drain the dates, discard soaking water, then add the dates to the food processor. Process until the dates break down completely and the mixture is just combined, sticky enough to hold when pinched. Scoop the base mixture into the lined pan and press firmly with a spoon or flat measuring cup to form an even base layer.
Prepare the Filling: Drain the soaked cashews and discard the soaking liquid. Add the cashews along with 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 smooth and thick like a cream. Adjust sweetness or acidity as desired.
Assemble Filling: Pour the creamy filling over the prepared nut base in the pan, smoothing the surface evenly with a spoon or spatula. Cover the pan and refrigerate for at least 4 hours to allow the filling to set properly.
Make Fruity Topping: Puree the mango chunks using a stand blender or hand blender until smooth. In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and lemon juice. Heat over medium, whisking continuously until the mixture thickens. Remove from heat and let cool slightly.
Add Topping & Chill: Once the bars have set after refrigeration, evenly spread the fruit topping over the filling layer. Return to the fridge for at least 30 minutes to set the topping further.
Serve: Using the parchment paper overhangs, lift the bars from the pan. Use a sharp knife to cut into 16 servings. Enjoy immediately or store in an airtight container in the fridge for up to 5 days. These bars can also be frozen for up to 1 month.

Notes

Soaking dates and cashews in boiling water for 10 minutes softens them for easier blending and smoother texture.
Maple syrup sweetness can be adjusted based on personal preference.
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 depending on taste.
Use a high-speed blender for the smoothest filling consistency and a stand or hand blender for the mango puree topping.

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