Mango and Passionfruit Bars Recipe
If you’ve been searching for a dessert that combines the tropical brightness of fruity flavors with a smooth, creamy texture, look no further than these Mango and Passionfruit Bars. They are dreamy little no-bake cheesecake bars that bring sunshine vibes to your kitchen, bursting with wholesome ingredients and completely coconut-free. Whether you’re craving a taste of summer or just want to transport yourself to a tropical island from your own home, these bars are a total game-changer — packed with luscious mango, tangy passionfruit, and a nutty base that perfectly balances the creaminess. You’re going to love how easy and refreshing this dessert feels with every bite.
Ingredients You’ll Need
What’s fantastic about the Mango and Passionfruit Bars is how simple yet powerful the ingredients are. Each one plays an essential role in crafting the perfect flavor, texture, and vibrant color. From the crunchy nut base to the silky creamy filling and tangy tropical topping, these ingredients come together in harmony to make something truly special.
- Almonds or nuts (1 cup / 160g): Roasted or raw, these provide a crunchy and flavorful foundation for the base.
- Dates (½ cup / 100g): Soaked to soften and bind the base with natural sweetness.
- Raw cashews (2 cups / 260g): Soaked to blend into a luscious, creamy texture perfect for the filling.
- Mango chunks (350g total): Fresh or frozen, they add that irresistible tropical sweetness to both the filling and topping.
- Dairy-free yogurt (¾ cup / 170g): Adds tang and creaminess without any dairy.
- Maple syrup (⅓ cup / 115g): For a subtle, natural sweetness — adjust to suit your taste.
- Cacao butter or vegan white chocolate (⅓ cup / 75g): Helps set and deepen the richness of the filling.
- Citrus juice (¼ cup / 60g): Lemon, lime, or passionfruit pulp adds a refreshing zing and balances the sweetness.
- Vanilla extract (1 teaspoon): Optional but highly recommended to bring warmth to the flavor profile.
- Pinch of salt: Enhances all the tropical flavors beautifully.
- Cornstarch (1½ tablespoons / 14g): Vital for thickening the fruity mango and passionfruit topping perfectly.
- Passionfruit pulp (~¼ cup / 65g): Adds that seductive tartness and exotic flair for the topping.
- Lemon or lime juice (2 tablespoons / 30g): Optional, but gives the topping an extra bright kick.
How to Make Mango and Passionfruit Bars
Step 1: Prepare the Base
Start by lining an 8-inch square pan with parchment paper, letting it overhang for easy removal later. Then pulse your almonds or chosen nuts in a food processor until you get coarse crumbs. Next, drain your soaked dates and add them to the processor. Blitz until the mixture sticks together when pinched — this means your base is perfectly ready. Press it firmly into the pan using a spoon or flat measuring cup. Trust me, this nutty base will give your bars that wonderfully chewy, slightly sweet crunch every good bar needs.
Step 2: Make the Creamy Mango Filling
Drain your cashews and add them to a high-speed blender with mango chunks, dairy-free yogurt, maple syrup, melted cacao butter, citrus juice, vanilla, and a pinch of salt. Blend until silky smooth and luxuriously thick, like a tropical cream dream. Taste the mixture to see if you want a bit more sweetness or tang, then pour it over your nut base and smooth the top. Pop the pan in the fridge for at least 4 hours so the filling can set into a luscious cheesecake consistency.
Step 3: Create the Fruity Mango and Passionfruit Topping
While the filling chills, puree your mango chunks until smooth. Combine this puree with passionfruit pulp and cornstarch in a small saucepan, stirring constantly over medium heat until it thickens into a glossy, vibrant tropical jelly-like topping. Add lemon or lime juice if you want an extra burst of citrusy freshness. Allow this to cool before spreading it gently over your set filling. Return the bars to the fridge for another 30 minutes to let that fruity layer firm up perfectly.
Step 4: Slice and Enjoy
With the bars beautifully set and topped, gently lift them out of the pan using the parchment paper edges. Use a sharp knife to cut your Mango and Passionfruit Bars into squares. These bars shine served chilled but also at room temperature. Enjoy them as a refreshing tropical escape anytime, knowing they’re packed with wholesome good stuff making every bite count.
How to Serve Mango and Passionfruit Bars
Garnishes
Give your Mango and Passionfruit Bars an extra pop of color and texture with a sprinkle of toasted coconut flakes, a handful of fresh passionfruit seeds, or even thin slices of mango or edible flowers. Not only do these garnishes elevate the presentation, but they also add inviting aromas and crunch that make serving these bars a special occasion.
Side Dishes
These bars pair beautifully with a dollop of coconut whipped cream, a side of fresh berries, or even a scoop of vegan vanilla ice cream for an indulgent touch. If you’re serving them at a gathering, a refreshing mint tea or a light tropical juice can be perfect companions to complement the tropical flavors.
Creative Ways to Present
Try layering your Mango and Passionfruit Bars in individual glass jars for single-serve treats or creating a mango and passionfruit cheesecake parfait by alternating cubed bars with layers of vegan yogurt and toasted nuts. Packaging them in pretty boxes with ribbons make them thoughtful gifts that show off the love behind this recipe.
Make Ahead and Storage
Storing Leftovers
Keep your Mango and Passionfruit Bars fresh by storing them in an airtight container in the fridge for up to 5 days. Thanks to the no-bake nature and vegan ingredients, they maintain their creamy texture without any risk of melting or separating, so they taste just as delicious on day five as on day one.
Freezing
For longer storage, the bars freeze beautifully for up to one month. Wrap them tightly in parchment or plastic wrap, then place in a freezer-safe container. When you’re ready to indulge again, thaw them overnight in the fridge to preserve that creamy, tropical bliss.
Reheating
These bars are best enjoyed cold or at room temperature, so reheating isn’t typically recommended. But if you prefer a slightly softer texture, let them sit out for 15-20 minutes before digging in. This lets the flavors open up without losing that essential tropical creaminess.
FAQs
Can I use different nuts for the base?
Absolutely! Almonds, hazelnuts, walnuts, or even pumpkin seeds work wonderfully. Just choose what you love or have on hand, and remember to toast raw nuts for extra flavor.
Is there a substitute for cacao butter?
Yes, you can use coconut oil or vegan white chocolate melts. Just keep in mind these can slightly change the firmness and texture of the bars, but the flavor will still be amazing.
Do I have to soak the cashews?
Soaking cashews softens them up, allowing for a smooth and creamy filling. You can soak in boiling water for 10 minutes or use room temperature water for several hours or overnight.
Can I make these bars nut-free?
You could try using seeds like sunflower or pumpkin seeds instead of nuts, but the texture and flavor will be different. For the filling, substituting cashews might be tricky, but silken tofu could work if you want a similar creaminess.
How sweet are the Mango and Passionfruit Bars?
The bars have a balanced sweetness thanks to the natural sugars in dates, mango, and maple syrup, but feel free to adjust the maple syrup amount if you prefer sweeter bars. The passionfruit adds a lovely tart contrast.
Final Thoughts
Now that you know how to craft these delightful Mango and Passionfruit Bars, you’re all set to make a dessert that’s as mouthwateringly delicious as it is vibrant and wholesome. Whether it’s a sunny afternoon treat or a show-stopping dessert for guests, these bars really do bring tropical magic to your table. I can’t wait for you to try them and make this recipe one of your all-time favorites too!
