Mango and Passionfruit Bars Recipe

ByJulian Dempsey
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Introduction

These Mango and Passionfruit Bars are a refreshing and creamy treat perfect for warm days. With a nutty base and tropical fruit topping, they combine vibrant flavors and a smooth texture. Ideal for a light dessert or snack, they are both indulgent and naturally sweetened.

A group of neatly cut square dessert bars are arranged on a white marbled surface. Each bar has three clear layers: the bottom layer is a dark reddish-brown crumbly base, the middle layer is thick and creamy pale yellow, and the top layer is a shiny, vibrant yellow glaze with small black passionfruit seeds scattered throughout. Some bars are placed flat, showing the smooth top, while others are turned on their sides, clearly revealing all three layers. A halved passionfruit with its bright yellow seeds and purple outer shell is visible near the top edge, along with a folded pale yellow cloth. photo taken with an iphone --ar 4:5 --v 7

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
  • Approximately 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 an overhang on the sides for easy removal.
  2. Step 2: Make the base by adding the nuts to a food processor and processing until coarse crumbs form.
  3. Step 3: Drain the soaked dates and discard the water. Add the dates to the food processor and blend until fully broken down and the mixture sticks together when pinched.
  4. Step 4: Transfer the base mixture into the lined pan. Press firmly with a spoon or flat measuring cup to form an even layer.
  5. Step 5: Prepare the filling by draining the soaked cashews and discarding the soaking liquid.
  6. Step 6: Add cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract (if using), and a pinch of salt to a high-speed blender. Blend until smooth and creamy. Adjust sweetness or acidity if needed.
  7. 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.
  8. Step 8: For the topping, puree the 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, then remove from heat.
  10. Step 10: Once set, spread the thickened mango topping evenly over the bars. Return to the fridge for at least 30 minutes to set further.
  11. 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, creating a smoother texture for the base and filling.
  • Swap passionfruit pulp for additional lemon or lime juice if unavailable, for a citrusy twist.
  • Use vegan white chocolate instead of cacao butter for a different flavor profile in the filling.
  • Ensure the cornstarch is fully dissolved before heating to avoid lumps in the topping.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They hold their shape well and won’t melt. For longer storage, freeze the bars for up to 1 month and thaw in the fridge before serving.

How to Serve

The image shows several square dessert bars arranged on a white marbled surface, each bar having three clear layers: the bottom layer is a dark red, nutty crust with a textured, crumbly look; the middle layer is a thick, smooth, pale cream filling; the top layer is a bright yellow passion fruit glaze with small black seeds scattered throughout, giving a shiny and slightly uneven surface. Two bars are turned on their sides, exposing the layers, while the others are flat, showing the glossy top. A halved passion fruit with its bright purple shell and yellow seeded interior sits near the top right corner beside a white bowl with more yellow glaze visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds and cashews?

Yes, you can substitute with hazelnuts, walnuts, or seeds depending on your preference. Keep in mind that the texture and flavor may vary slightly.

Do the bars need to be kept refrigerated?

Yes, refrigeration helps the filling set properly and keeps the bars firm and fresh. They can be served chilled straight from the fridge.

Print
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Mango and Passionfruit Bars Recipe

★★★★★

4.5 from 132 reviews
  • Author: Julian
  • Total Time: 5 hours 35 minutes
  • Yield: 16 servings 1x
  • Diet: Vegan
Print Recipe

Description

These Mango and Passionfruit Bars are a refreshing, dairy-free, and vegan treat featuring a crunchy nutty base, creamy cashew and mango filling, topped with a tangy mango and passionfruit glaze. Perfectly sweetened with dates and maple syrup, this no-bake dessert sets in the fridge for a luscious tropical flavor that’s light yet satisfying.

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 leaving some paper overhanging the sides to easily lift out the bars later.
  2. Make the base: Add the nuts to a food processor and pulse until coarse crumbs form. Drain and discard soaking water from dates and add dates to the nuts in the food processor. Process until the mixture is sticky and combined well, able to form a dough when pinched.
  3. Press the base: Scoop the nut and date mixture into the lined pan. Use the back of a spoon or flat measuring cup to press the mixture firmly and evenly into a compact layer forming the base.
  4. Prepare the filling: Drain cashews, discarding the soaking water. Add drained 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 on high until smooth, creamy, and thick. Taste and adjust sweetness or acidity if desired.
  5. Assemble filling: Pour the smooth filling over the pressed nut base in the pan. Use a spatula or spoon to spread and smooth the top evenly. Cover and refrigerate for at least 4 hours to let it set properly.
  6. Make the fruity topping: Puree mango chunks using a blender or hand blender until smooth. In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Heat over medium, whisking continuously until the mixture thickens to a glaze-like consistency. Remove from heat.
  7. Apply topping: Once the filling is set, spread the thickened mango and passionfruit topping evenly over the bars. Return to the fridge for at least 30 minutes to set the topping.
  8. Serve and store: Lift the bars out of the pan using the parchment paper overhang. 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, or freeze for up to 1 month.

Notes

  • If dates are not sticky enough, soak a bit longer or add a few extra in the base for better binding.
  • Adjust sweetness in the filling by adding more or less maple syrup depending on your taste.
  • Substitute cacao butter with melted vegan white chocolate for a slightly sweeter and creamier filling option.
  • Passionfruit pulp can be substituted with lime juice for a tangy twist in the filling and topping.
  • Ensure all nuts are soaked to soften for a creamy blend and easier digestion.
  • Use a high-speed blender for the smoothest filling texture.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan

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

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