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Mango and Passionfruit Bars Recipe

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4 from 2 reviews

These Mango and Passionfruit Bars are a luscious, dairy-free dessert featuring a crunchy nut and date base topped with a creamy cashew mango filling and vibrant passionfruit mango topping. Perfectly sweetened with maple syrup and thickened with natural ingredients, these bars are refreshing, tropical, and ideal for a healthy treat or dessert.

  • Total Time: 5 hours 45 minutes
  • Yield: 16 servings

Ingredients

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 the Pan: Line an 8-inch (20cm) square cake pan or container with parchment paper, ensuring there is an overhang on the sides to make removing the bars easier after setting.
  2. Make the Base: Add the nuts to a food processor and pulse until coarse crumbs form. Drain the soaked dates, discarding the soaking water, then add them to the processor and blend until a sticky, combined mixture forms. Press this base mixture firmly into the prepared cake pan using a spoon or flat measuring cup to create an even layer.
  3. Prepare the Filling: Drain the soaked cashews and discard the soaking liquid. Place the cashews, mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, lemon juice, vanilla extract (if using), and a pinch of salt into a high-speed blender. Blend until the mixture is ultra-smooth and thick, adjusting the sweetness or acidity if needed.
  4. Assemble and Chill: Pour the creamy filling over the nut base in the pan and smooth the surface evenly with a spatula or spoon. Cover the pan and refrigerate for at least 4 hours to allow the filling to set firmly.
  5. Prepare the Fruity Topping: Puree the mango chunks using a stand or hand blender until smooth. In a small saucepan, combine the mango puree, passionfruit pulp, and cornstarch. Heat the mixture over medium heat, whisking constantly until it thickens to a sauce-like consistency. Remove from heat.
  6. Top and Final Chill: Once the bars have set in the fridge, spread the thickened mango passionfruit topping evenly over the filling. Return the pan to the fridge for at least 30 minutes to set the topping.
  7. Serve: Use the parchment paper overhang to lift the bars out of the pan. Cut into 16 servings with a sharp knife. Serve immediately or store the bars in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.

Notes

  • Soaking the dates and cashews in boiling water softens them to make blending easier and ensures a smooth texture.
  • Adjust the amount of maple syrup to your preferred sweetness level.
  • Use cacao butter or vegan white chocolate based on availability and flavor preference.
  • Lemon juice enhances the tanginess but lime juice or passionfruit pulp are great alternatives.
  • When heating the fruity topping, continuous whisking prevents lumps and ensures smooth thickening.
  • Author: Daisy
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Blending
  • Cuisine: Fusion, Vegan
  • Diet: Vegan

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