Mango & Passionfruit Bars – No-Bake Tropical Bliss!
Hey there, foodie friends! Chef Alex here, bringing you a slice of sunshine through one of my all-time favorite recipes: Mango & Passionfruit Bars! Imagine silky, smooth mango paired with tangy passionfruit—just the thought instantly transports me to warm, sunny days and gentle ocean breezes. Who knew you could experience such bliss right in your kitchen? 🌴🌞
Best of all? These creamy, dreamy bars are no-bake, naturally gluten-free, dairy-free, AND coconut-free. Talk about a crowd-pleaser! Whether you’re hosting a backyard party, a family dinner, or you’re just craving something truly delicious—these bars are going to brighten your day, guaranteed!
A Tropical Memory: How It All Began 🌺
I first fell in love with mango and passionfruit while traveling in Costa Rica. One sunny afternoon, while exploring a local market, I stumbled across a small stall serving luscious tropical fruit bars. The first bite was pure magic—refreshing, fruity, and creamy enough to melt my heart. And I instantly knew I had to bring that tropical magic back home to my kitchen.
After experimenting back home, tweaking ingredients, and flavor combinations dozens of times—these Mango & Passionfruit Bars were born. Each bite takes me right back to the excitement, adventure, and sunshine of Costa Rica. And you’re about to taste that adventure, too!
🍴 Ingredients You’ll Need
Easy, simple, plant-powered goodness right here. Let’s dive in!
For the Base:
- 1 cup (160g) almonds, hazelnuts, or your favorite nuts/seeds
- 1/2 cup (100g) pitted dates, soaked in hot water for 10 mins
For the Creamy Mango Filling:
- 2 cups (260g) raw cashews, soaked in hot water for 10 mins
- 150g mango chunks (fresh or frozen)
- 3/4 cup (170g) thick unsweetened dairy-free yogurt
- 1/3 cup (115g) maple syrup (or to taste)
- 1/3 cup (75g) melted cacao butter (or 115g vegan white chocolate)
- 1/4 cup (60g) lemon juice, lime juice, or passionfruit pulp
- 1 tsp vanilla extract (optional but recommended)
- Pinch of salt
For the Fruity Passionfruit-Mango Topping:
- 200g mango chunks
- 1 1/2 tbsp (14g) cornstarch
- 1/4 cup (65g) passionfruit pulp (about 2 passionfruit)
- 2 tbsp (30g) lemon or lime juice (optional)
👩🍳 Let’s Make These Bars!
Step 1: Prepare Your Base
- Line an 8” square pan with parchment paper.
- Place nuts in a food processor and pulse until crumbly.
- Add soaked dates and continue blending until a sticky dough forms.
- Press this yummy mixture firmly into your prepared pan. Set aside.
Step 2: Whip Up the Mango-Cashew Filling
- Drain your soaked cashews and add to your blender.
- Add mango chunks, dairy-free yogurt, maple syrup, melted cacao butter (or vegan white chocolate), lemon/lime juice or passionfruit pulp, vanilla, and salt.
- Blend until silky-smooth, creamy, and dreamy!
- Pour your mango-cashew filling evenly onto your nutty base. Smooth the top gently with a spatula and leave it in the fridge to chill for around 4 hours (trust me, it’s worth the wait!).
Step 3: Add That Tropical Passionfruit-Mango Magic
- Puree your mango chunks until smooth.
- Cook the mango puree gently over medium heat in a pan, adding your passionfruit pulp, cornstarch, and optional citrus juice. Stir continuously until thickened, about 3-5 minutes.
- Let it cool slightly, then spread it evenly over your creamy mango filling layer.
- Pop back in the fridge and chill for another 30-60 minutes.
Step 4: Serve and Enjoy!
- Once set, gently remove from pan and slice into 16 equal, adorable bars.
- Serve chilled, garnished with fresh mango slices or passionfruit seeds to impress your friends or to treat yourself—you deserve it!
✨ Serving Suggestions & Pro Tips
- Perfect Pairing: Sprinkle fresh lime zest or a few mint leaves on top for added color and zing.
- Freeze It: Make them ahead of time. These bars freeze phenomenally well. Just thaw 10-15 minutes at room temperature before serving.
- Tropical Twist: Switch it up—add a drizzle of vegan white chocolate, coconut-free granola, or flaked almonds on top.
📋 Nutrition Info & Vegan-Friendly Goodness
- Calories: About 220 per bar
- Fat: 14g
- Carbs: 19g
- Protein: 4g
- Dietary: Naturally vegan, gluten-free, coconut-free, and dairy-free.
Happy cooking! Or should I say, happy not-cooking?! 😉 May these Mango & Passionfruit Bars fill your days with all the tropical warmth and sunshine vibes your heart desires.
Much love and happy eating, Chef Alex 💛🌴🥭
Mango & Passionfruit Bars – No-Bake Tropical Bliss!
- Total Time: 5 hours
- Yield: 16 bars 1x
Description
🍴 Ingredients
👩🍳 Directions
💡 Prep & Nutrition Details
Prep Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 4.5 hours
Total Time: ~5 hours
Yield: 16 bars
Per Serving (approx.):
Calories: 220
Fat: 14g
Carbs: 19g
Protein: 4g
Naturally gluten-free, dairy-free, and coconut-free
Ingredients
Base:
1 cup (160g) almonds, hazelnuts, or any nut/seed
1/2 cup (100g) pitted dates, soaked 10 mins in hot water
Creamy Mango Filling:
2 cups (260g) raw cashews, soaked 10 mins in hot water
150g mango chunks (fresh or frozen)
3/4 cup (170g) thick unsweetened dairy-free yogurt
1/3 cup (115g) maple syrup (or to taste)
1/3 cup (75g) melted cacao butter (or 115g vegan white chocolate)
1/4 cup (60g) lemon juice, lime juice, or passionfruit pulp
1 tsp vanilla extract (optional)
Pinch of salt
Fruity Topping:
200g mango chunks
1 1/2 tbsp (14g) cornstarch
1/4 cup (65g) passionfruit pulp (about 2 passionfruit)
2 tbsp (30g) lemon or lime juice (optional)
Instructions
Line an 8” square pan with parchment paper.
Make the base:
Blend nuts until crumbly. Add soaked dates and blend until sticky.
Press into pan firmly to form the crust.
Make the filling:
Blend soaked cashews with all filling ingredients until creamy.
Pour over base, smooth the top, and refrigerate for 4 hours.
Make the topping:
Puree mango. Heat with passionfruit, cornstarch, and optional lemon juice until thickened.
Cool slightly, then spread over set filling.
Chill for at least 30 minutes more.
Cut into bars and serve. Store in fridge for 5 days or freeze up to 1 month.
Notes
Naturally gluten-free, dairy-free, and coconut-free
- Prep Time: 25 minutes
- Chill Time: 4.5 hours
- Cook Time: 5 minutes
Nutrition
- Calories: 220 per serving
- Fat: 14g per serving
- Carbohydrates: 19g per serving
- Protein: 4g per serving
