mango bars

<em>These tropical Coconut Mango Bars are the perfect summer dessert. Fresh mango, creamy coconut, all on a shortbread base. 100% vegan and gluten-free!</em>

Coconut Mango Bars

Almond Flour

Vegan Butter, melted

Shredded Coconut

tbsp Flaxseed

Cashews, soaked 4+ hours

Sweetened Condensed Coconut Milk

Vanilla

Water

Mango, cubed

tsp Arrowroot Powder

Preheat oven to 350F. Add the shortbread ingredients to a blender or food processor and blend until broken down and combined. There should still be some lumps in the dough/batter.

Add the shortbread batter to an 8" x 8" cake pan lined with parchment paper. Bake at 350 F for 17-20 minutes, until golden brown.

While the shortbread bakes, drain the soaked cashews. Add the creamy coconut layer ingredients to a blender and blend until smooth and creamy. Start with less water and add as needed to thin to a pudding like consistency.

Once shortbread is done baking, pour the creaming coconut layer over the shortbread base and spread evenly. Freeze for about 15 minutes to let set.

While coconut layer freezes, mix the arrowroot powder and 1 tbsp of water until the powder is dissolved. Add the mixture and 2 cups of mango chunks to a blender and puree.

Add the mango puree on top of the coconut layer and spread evenly. Freeze the bars until they are fully frozen through and hardened, about 2 hours.

Once frozen, cut the bars into equal pieces. Let the bars fully thaw before enjoying. Store in the refrigerator to maintain the perfect creamy consistency.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1561412178/nfr9dawqnm43vashkxse.mp4

Tropical coconut mango bars. Vegan and gluten-free mango dessert squares that are healthy and easy.

Mango Dessert Bars

Recipe video above. I adore the combination of mangoes, coconut and lime is a no-fail combination, and here it is in handheld bar form. The contrast of the crispy base and crumbly coconutty topping sandwiching the juicy mango layer is so good! I also like the texture the oats add, that it&#039;s not too sweet, and straightforward to make. Honestly, cutting the mangoes takes the most time!TOP TIP: Mango slices = terrific thick layer of juicy mango. Diced mango mostly turns into mush. Slicing wins!

Coconut mango bars with lime glaze

grams/ 1 stick unsalted butter

caster/superfine white sugar ((regular/granulated also ok))

flour (, plain / all-purpose)

oats ((Note 2))

tsp baking powder

salt

(400 g) mango slices (, 5mm/0.2" thin, 2 large-ish mangoes (Note 3))

cornstarch

sugar

icing sugar / powdered sugar ((Note 5))

lime

tsp lime juice (,

tsp vanilla extract

Melt butter, mix in sugar, then egg, then everything else. Press 1 3/4 cups into 20cm/8" lined pan. Toss mango filling ingredients, spread on base, crumble over remaining mixture. Bake 30 min. Cool, drizzle with glaze.

Summary:

Preheat oven to 180°C/350°F (160°C fan-forced). Grease then line a 20cm/8&quot; panwith baking paper (parchment), ensuring you have overhang so you can lift it out at the end.

Full directions:

Melt butter - Cut the butter into ~1.25cm/1/2&quot; chunks and melt in a microwave-proof bowl, or use a saucepan and stove. (Note 6)

Mix - Add the sugar to the butter and mix with a wooden spoon. Add egg and mix until smooth. Add remaining ingredients and mix until you no longer see flour.

Base & crumbs mixture:

Base - Measure out 1 3/4 cups (packed) of the mixture (the rest gets used for the topping). Spread into the pan and use your hands to evenly press it into the base.

Mango filling (do this just before use) - Put the mango in a bowl. Sprinkle over the sugar and cornflour. Use your hands to gently toss until evenly coated.

Assemble - Spread the mango evenly across the base. Crumble the remaining mixture across the surface, leaving spots of mango exposed.

Bake for 30 minutes until the surface is light golden.

Cool - Remove from the oven and fully cool in the pan (~ 2 hours) before lifting out using the excess paper onto a cutting board. (Speed things up: 30 min counter, 30 minute fridge).

Lime glaze - Mix the ingredients in a medium bowl, using extra lime juice 1/4 tsp at a time if needed until it&#39;s a honey consistency. Drizzle randomly across the surface. Leave for 10 minutes to let the glaze surface crust.

Serve - Cut into 12 squares (sensible) or 9 (greedy). Devour!

Assembling:

Mango bars are a decadent, oil-free treat with a simple crust and a refreshing layer of decadent mango cream on top. They&#039;re a dairy-free treat that you can easily make gluten-free, too!

Mango Bars Vegan

all purpose flour (or use oat flour

almond flour

baking soda

maple syrup

raw cashews (not soaked)

mango

sugar (, optional)

Preheat the oven to 350° F (176 °C).

In a bowl, add the flour, almond flour, baking soda, and salt and press and mix well to break any of the almond flour lumps. Make a well in the center of the dry ingredients.

Add in the flax egg and 3 tablespoons of maple syrup and mix until it starts to form somewhat of a dough. If the dough is too crumbly, add in more maple syrup.

Line and 8x8- or 9x9-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 in the crust, and then bake for 18 to 22 minutes or until golden on the edges.

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

Make the crust.

Add the cashews, mango puree, salt, and sugar to a blender, and then blend for a minute. Then leave the blender and let it sit for 5 to 10 minutes for the blended cashews to rehydrate from the moisture in the mango puree. Then blend again for a minute and let it sit for another minute and blend again for half a minute. Repeat this until the mixture is super creamy. Taste to adjust sweetness and flavor. You can add a little bit of vanilla, if you like.

Make the mango layer while the crust bakes and cools.

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

Make the mango bars

This was really good. Taste like Weis bar. I only had problem with the crust, it's very hard to spread. I used chia instead of flax and honey instead of maple syrup (I didn't have flax or maple).

So yummy! My whole family enjoyed these. I used 4 mangoes and they turned out great. Next I’ll try them with frozen mango but definitely want to try with the canned mango pulp.

So easy and delightful. I can see myself making these often. I used frozen mango and cooked it to thicken. Came out great.

I used spelt flour in place of all purpose flour and the bars turned out amazing! Will definitely make again. 3 ripe mangoes worked perfect as well. Also didn’t have raw cashews so used a roasted low sodium variety and just skipped the salt. I’m sure it altered the taste of the topping a bit. Thank you for such a great summer recipe!!

This looks like a yummy recipe and I look forward to making it (mango is my favorite fruit!), but a word of caution:  Raw cashews contain urushiol, a resin that is toxic if ingested and can cause rashes or burns if it contacts the skin. To remove this substance, cashews must go through a rigorous roasting or steaming process to ensure they are safe to eat.  So I would AVOID using raw cashews if they are even available where you live!

https://www.youtube.com/watch?v=eqh678e1wUg

MANGO BARS

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

Move over lemon bars! Make these decadent Mango bars instead! Just like my lemon bars, these have a simple flour and almond flour crust, which doesn’t need any oil. And then they’re topped with this creamy, mango-cashew mixture. You pour it over the crust, and then chill it in the freezer, so it is just about frozen to get amazing slices!

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

******MORE HEALTHY VEGAN SNACKS FROM THE BLOG******

BANANA NUT SNACK BARS: https://www.veganricha.com/banana-nut-snack-bars-vegan-glutenfree/

VEGAN SNICKERDOODLE BARS: https://www.veganricha.com/vegan-snickerdoodle-bars/

VEGAN SWEET POTATO PIE BARS: https://www.veganricha.com/vegan-sweet-potato-pie-bars/

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Music: Epidemic Sound 

#mangobars #vegandessert #mangorecipes #easyveganrecipes

MANGO BARS | VEGAN MANGO BARS - Vegan Richa Recipes

These Mango Bars are the mango version of classic lemon bars! Made with a buttery shortbread crust mixed with shredded coconut flakes and rolled oats then topped with a sweet, tangy, fresh mango puree filling. Simple ingredients and easy to make. The hardest part of this recipe will be waiting for them to cool!

Mango Bars with Coconut Oatmeal Shortbread Crust

Bob’s Red Mill Old Fashioned Rolled Oats

all-purpose flour

unsalted butter (room temperature)

brown sugar (packed)

unsweetened coconut flakes

cinnamon

eggs

mango purée (from 2 cups cubed fresh mango)

lime juice

all-purpose flour (sifted)

Confectioner’s sugar

Preheat the oven to 325ºF. Lightly grease and line an 8×8 baking dish with parchment paper, making sure the parchment is hanging over the sides of the baking dish. This will help you easily remove the bars after baking. Set aside.

In a food processor, pulse together oats, flour, butter, sugar, coconut flakes, cinnamon, and salt until blended. The mixture should be crumbly but still stick together when pressed together with your hands.

Press the mixture into the prepared baking dish using the bottom of a cup. Make sure the layer is as even as possible so it bakes evenly.

Bake the crust for 18-20 minutes until slightly golden brown. Remove from the oven, using a fork, gently poke holes all over the top of crust. Set aside.

In a bowl, whisk the eggs with sugar then fold in the mango purée, lime juice, and flour until all is well combined. Pour onto the warm crust.

Bake for 32-34 minutes or until the outer rim of the baking dish is set while the middle will be jiggly like jello. Don’t over bake! Let the bars cool completely (the bars will continue to bake/solidify as it cools) then cover with plastic wrap and refrigerate for 2 hours.

Remove from the fridge and remove the mango bars from the baking dish. Dust with confectioners sugar then cut into squares wiping the knife clean between each cut. Enjoy!

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