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Mango and Passionfruit Bars Recipe

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★★★★★

5 from 74 reviews

These Mango and Passionfruit Bars are a refreshing and healthy vegan dessert featuring a nutty base, a creamy cashew filling, and a vibrant tropical fruit topping. Perfectly sweetened with natural ingredients and set in the fridge, they’re ideal for hot days or as a nutritious treat.

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 Pan: Line an 8-inch (20cm) square cake pan or container with parchment paper overhanging the sides to help remove the cheesecake easily later.
  2. Make the Base: Add the almonds to a food processor and pulse until coarse crumbs form. Drain the soaked dates and add them to the processor. Blend until the dates are fully broken down and the mixture sticks together when pinched.
  3. Form the Base: Transfer the mixture into the lined pan. Firmly press down with a spoon or flat measuring cup to create an even, compact base layer.
  4. Prepare the Filling: Drain the soaked cashews and discard the soaking water. Put 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.
  5. Blend Filling: Blend comprehensively until very smooth and thick. Adjust sweetness or acidity to taste if necessary.
  6. Assemble Filling: Pour the blended filling over the prepared base in the pan and smooth the surface evenly with a spoon or spatula. Cover and refrigerate for at least 4 hours to set.
  7. Make the Topping: Puree the 200g mango chunks using a blender or hand blender until smooth.
  8. Cook Topping: In a small saucepan, combine the mango puree, passionfruit pulp, cornstarch, and lemon juice. Heat over medium, whisking continuously until the mixture thickens, then remove from heat.
  9. Add Topping: Once the bars have set, spread the cooled mango topping evenly on top. Refrigerate again for at least 30 minutes to further set the topping.
  10. Serve: Lift the bars out using the parchment paper edges. 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

  • Soaking dates and cashews in boiling water softens them for smoother blending and easier base formation.
  • Adjust maple syrup quantity as desired for sweetness.
  • Cacao butter can be substituted with melted vegan white chocolate for a richer flavor.
  • Lemon juice can be swapped with lime juice or passionfruit pulp to vary the tartness.
  • Use a high-speed blender for best results to achieve a creamy filling texture.
  • The cheesecake bars do not melt in the fridge, making them convenient for storage and transport.

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

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