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Mango and Passionfruit Bars Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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