Mango Bars (dairy-free with gluten-free option!)

Mango bars are a decadent, oil-free treat with a straightforward crust and a refreshing layer of creamy mango cream on top. They’re a dairy-free treat that you could easily make gluten-free, too!

Move over lemon bars! Make these decadent Mango bars as a substitute! Identical to my lemon bars, these have a straightforward flour and almond flour crust, which doesn’t need any oil. After which they’re topped with this creamy, mango-cashew mixture. You pour it over the crust, after which chill it within the freezer, so it’s nearly frozen to get amazing slices!

Mango squares are super creamy, super mangoey, and super delicious. They’re perfect for the summer mango crop!

You get amazing mangoes in India, and I at all times miss them. But you do get some great mangoes in stores within the US, as well. Search for yellow Mexican mangoes or Ataulfo mangos, or other mangos that are really sweet and never as stringy. They’re more smooth mangoes. 

Or use canned puree/pulp, which is what I exploit on this recipe. You will discover mango puree easily in Indian grocery stores. In Indian stores, I exploit the Kesar Mango Puree, because it’s sweet with a really concentrated mango flavor. And I like the Kesar mango flavor. 

Why You’ll Love Mango Bars

• creamy, refreshing summer dessert filled with mango goodness!
• easy and fun to make – no have to soak your cashews!
• oil-free
• gluten-free option

More Vegan Mango Recipes

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Mango Bars

Mango bars are a decadent, oil-free treat with a straightforward crust and a refreshing layer of decadent mango cream on top. They seem to be a dairy-free treat that you could easily make gluten-free, too!

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Dessert

Cuisine: Vegan

Keyword: mango bars

Servings: 12

Calories: 165kcal

Creator: Vegan Richa

Ingredients

For the Crust

• 3/4 cup (93.75 g) all purpose flour or use oat flour or a gf mix for gluten-free
• 1/2 cup (118.29 g) almond flour
• 1/8 teaspoon (1 teaspoon) baking soda
• 1/2 teaspoon (0.5 teaspoon) salt
• 1 flax egg , That’s 1 tablespoon flax meal mixed with 2.5 tablespoons of warm water.
• 3 to 4 tablespoons (3 tablespoons) maple syrup

For the Mango Layer

• 1 cup (129 g) raw cashews not soaked
• 2 cups (473.18 ml) of mango puree i take advantage of canned mango puree/mango pulp. See notes for using fresh mango.
• 1/4 teaspoon (0.25 teaspoon) salt
• 2 tablespoons sugar

Instructions

Make the crust.

• Preheat the oven to 350° F (176 °C).

• In a bowl, add the flour, almond flour, baking soda, and salt and press and blend well to interrupt any of the almond flour lumps. Make a well in the middle of the dry ingredients.

• Add within the flax egg and three tablespoons of maple syrup and blend until it starts to form somewhat of a dough. If the dough is just too crumbly, add in additional maple syrup.

• Line and eight×8- or 9×9-inch baking dish or a brownie pan with parchment, then press this crust into the pan and even it out with the spatula. Use a fork to make holes within the crust, after which bake for 18 to 22 minutes or until golden on the perimeters.

• Once the crust is finished baking, remove it from the oven, and let it cool.

Make the mango layer while the crust bakes and cools.

• Add the cashews, mango puree, salt, and sugar to a blender, after which mix for a minute. Then leave the blender and let it sit for five to 10 minutes for the blended cashews to rehydrate from the moisture within the mango puree. Then mix again for a minute and let it sit for an additional minute and mix again for half a minute. Repeat this until the mixture is super creamy. Taste to regulate sweetness and flavor. You’ll be able to add somewhat little bit of vanilla, for those who like.

Make the mango bars

• Pour or scoop this mixture, depending on how thick it’s, over the baked and cooled crust, and even out the highest with a spatula. Then, put the baking dish within the freezer for an hour or two, until the bars are somewhat set, and then you definitely can slice them and serve them.

Notes

Storage; The bars will keep within the freezer for as much as 2 months. Just take them out and allow them to sit on the counter for five to 10 minutes to melt somewhat bit, after which serve.
Cashew-free, use one cup of coconut cream as a substitute of cashews for the mango layer.
To make purée with fresh mango, use really ripe mangoes. Scoop mango into your blender. Don’t add any water or liquid after which mix it into somewhat of a pulp or a thick puree mixture. Measure that out, and use it to mix with the cashews. If you may have trouble mixing the mixture, then you definitely can add in a tablespoon or so of water to assist move the mixture along.
Flavor variations :  add vanilla or cardamom or saffron to the mango layer for variation 

Nutrition

Nutrition Facts

Mango Bars

Amount Per Serving

Calories 165
Calories from Fat 72

% Each day Value*

Fat 8g12%

Saturated Fat 1g6%

Sodium 239mg10%

Potassium 169mg5%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 12g13%

Protein 4g8%

Vitamin A 460IU9%

Vitamin C 16mg19%

Calcium 27mg3%

Iron 1mg6%

* Percent Each day Values are based on a 2000 calorie food plan.

Ingredients and Substitutions

• flour – Use all-purpose or use oat flour for a gluten-free option.
• almond flour – Adds a little bit of texture and flavor to the crust.
• baking soda and salt – Conditions the dough for a lighter crust.
• flax egg – That is the binder for the crust, and it’s simply a tablespoon of flax meal mixed with 2.5 tablespoons of warm water.
• raw cashews – No have to soak your cashews for these mango bars! For a cashew-free option, you need to use a cup of coconut cream instead of the cashews.
• mango puree – You should utilize canned mango puree or make your personal. I like Kesar Mango Puree, which you will discover at Indian grocery stores. To make your personal, peel, pit, and puree really ripe mangos. You’ll be able to add somewhat splash of water, if needed, but ideally you puree just the mango flesh.
• sugar – Sweetens the mango custard for the bars.

Suggestions

• Be sure that that once you mix within the almond flour, you break up any lumps. Almond flour likes to clump together.
• You wish a fairly cohesive dough for this recipe. Add somewhat more maple syrup, if needed, to assist the dough come together.
• Letting the blended cashews sit within the blender allows them to tackle moisture and mix down easily without soaking!

How you can Make Mango Squares

Preheat the oven to 350° F (176 °C), and make your crust.  

In a bowl, add the flour, almond flour, baking soda, and salt and press and blend to interrupt any of the almond flour lumps. Make a well in the middle of the dry ingredients.

Then, add within the flax egg and three tablespoons of maple syrup and blend until it starts to form somewhat of a dough. If the dough is just too crumbly, add in additional maple syrup. 

Line and eight×8- or 9×9-inch baking dish or a brownie pan with parchment, then press this crust into the pan and even it out with the spatula.

Use a fork to make holes within the crust.

Bake for 18 to 22 minutes or until golden on the perimeters. 

Once the crust is finished baking, remove it from the oven, and let it cool.

Make the mango layer while the crust bakes and cools.

Add the cashews, mango puree, salt, and sugar to a blender, after which mix for a minute. Then leave the blender and let it sit for five to 10 minutes for the blended cashews to rehydrate from the moisture within the mango puree. Then mix again for a minute and let it sit for an additional minute and mix again for half a minute. Repeat this until the mixture is super creamy.

Taste to regulate sweetness and flavor. You’ll be able to add somewhat little bit of vanilla, for those who like.  

Pour or scoop this mixture, depending on how thick it’s, over the baked and cooled crust, and even out the highest with a spatula.

Then, put the baking dish within the freezer for an hour or two, until the bars are somewhat set, and then you definitely can slice them and serve them.

Incessantly Asked Questions