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    Home » dessert

    Mango Bars (oil-free, gluten-free option)

    Published: Jul 5, 2023 by Richa 14 Comments

    Jump to Recipe   Print Recipe
    close-up of mango squares on a cutting board, text overlay
    two photos of mango bars with a text overlay
    close-up of a mango bar with a bite taken out, so you can see the texture
    close-up of sliced mango bars on a cutting board

    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!

    close-up of sliced mango bars on a cutting board
    Table of Contents
    • Why You’ll Love Mango Bars
    • More Vegan Mango Recipes
    • Recipe Card
    • Ingredients and Substitutions
    • Tips
    • How to Make Mango Squares
    • Frequently Asked Questions

    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!

    You get amazing mangoes in India, and I always miss them. But you do get some great mangoes in stores in the US, as well. Look for yellow Mexican mangoes or Ataulfo mangos, or other mangos which are really sweet and not as stringy. They’re more smooth mangoes. 

    Or use canned puree/pulp, which is what I use in this recipe. You can find mango puree easily in Indian grocery stores. In Indian stores, I use the Kesar Mango Pulp, as it’s sweet with a very concentrated mango flavor. And I love the Kesar mango flavor. 

    close-up of a mango bar with a bite taken out, so you can see the texture

    Why You’ll Love Mango Bars

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

    More Vegan Mango Recipes

    • Mango Cake
    • Mango Curry Chickpeas
    • Mango Curry Tofu
    • One Bowl Mango Cupcakes
    • Mango Lassi

    Recipe Card

    close-up of sliced mango bars on a cutting board
    Print Recipe
    5 from 3 votes

    Mango Bars Vegan

    Mango bars are a decadent, oil-free treat with a simple crust and a refreshing layer of decadent mango cream on top. They're a dairy-free treat that you can 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
    Author: Vegan Richa

    Ingredients

    For the Crust

    • 3/4 cup (93.75 g) all purpose flour or use oat flour or a gf blend for gluten-free
    • 1/2 cup (118.29 g) almond flour
    • 1/8 teaspoon baking soda
    • 1/2 teaspoon (0.5 teaspoon) salt
    • 1 flax egg , That is 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 use canned mango puree/mango pulp. See notes for using fresh mango.
    • 1/4 teaspoon (0.25 teaspoon) salt
    • 2 tablespoons sugar , optional

    Equipment

    • 8×8-inch baking pan or 9×9-inch

    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 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 8×8- 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 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 mango layer while the crust bakes and cools.

    • 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 bars

    • 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.

    Notes

    Storage; The bars will keep in the freezer for up to 2 months. Just take them out and let them sit on the counter for 5 to 10 minutes to soften a little bit, and then serve.
    Cashew-free, use one cup of coconut cream instead of cashews for the mango layer.
    To make purée with fresh mango, use really ripe mangoes. Scoop mango into your blender. Do not add any water or liquid and then blend it into somewhat of a pulp or a thick puree mixture. Measure that out, and use it to blend with the cashews. If you have trouble blending the mixture, then you can add in a tablespoon or so of water to help move the mixture along.
    Flavor variations :  add vanilla or cardamom or saffron to the mango layer for variation 

    Nutrition

    Nutrition Facts
    Mango Bars Vegan
    Amount Per Serving
    Calories 165 Calories from Fat 72
    % Daily 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 Daily Values are based on a 2000 calorie diet.
    mango puree and other mango bar ingredients in bowls on a kitchen counter

    Ingredients and Substitutions

    • flour – Use all-purpose or use oat flour for a gluten-free option.
    • almond flour – Adds a bit of texture and flavor to the crust.
    • baking soda and salt – Conditions the dough for a lighter crust.
    • flax egg – This 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 need to soak your cashews for these mango bars! For a cashew-free option, you can use a cup of coconut cream in place of the cashews.
    • mango puree – You can use canned mango puree/pulp or make your own. I like Kesar Mango Puree, which you can find at Indian grocery stores. To make your own, peel, pit, and puree really ripe mangos. You can add a little splash of water, if needed, but ideally you puree just the mango flesh.
    • sugar – Sweetens the mango custard for the bars.

    Tips

    • Make sure that when you mix in the almond flour, you break up any lumps. Almond flour loves to clump together.
    • You want a pretty cohesive dough for this recipe. Add a little more maple syrup, if needed, to help the dough come together.
    • Letting the blended cashews sit in the blender allows them to take on moisture and blend down smoothly without soaking!

    How to 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 mix to break any of the almond flour lumps. Make a well in the center of the dry ingredients.

    dry ingredients in the mixing bowl, before mixing together
    making a well in the center of the dry ingredients

    Then, add in the flax egg and three 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. 

    wet ingredients added to the well in the center of the dry ingredients
    dough for mango bars in the bowl, after mixing

    Line and 8×8- 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.

    pressing the dough into the lined baking pan

    Use a fork to make holes in the crust.

    using a fork to pierce holes into the unbaked crust

    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 mango layer while the crust bakes and cools.

    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 five 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.

    raw cashews in the blender canister
    cashews, mango puree, and sugar in the blender canister, before blending

    Taste to adjust sweetness and flavor. You can add a little bit of vanilla, if you like.  

    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.

    blended mango custard layered onto the crust, before spreading out
    using a spatula to spread the mango custard over the crust

    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.

    chilled mango bars before slicing
    slicing the mango bars
    mango squares, all sliced up on a cutting board

    Frequently Asked Questions

    How do you make mango pulp at home?

    To make fresh mango pulp, use really ripe mangoes. Scoop mango into your blender. Do not add any water or liquid and then blend it into somewhat of a pulp or a thick puree mixture.

    If you have trouble blending the mixture, then you can add in a tablespoon or so of water to help move the mixture along.

    How long do mango bars keep?

    The bars will keep in the freezer for up to 2 months. Just take them out and let them sit on the counter for 5 to 10 minutes to soften a little bit, and then serve.

    Can I make this cashew-free?

    To make this cashew-free, use one cup of coconut cream instead of cashews for the mango layer .

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    1. Randi

      July 12, 2023 at 8:47 am

      5 stars
      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!!

      Reply
      • Vegan Richa Support

        July 14, 2023 at 6:30 pm

        🙂 thank you for making it!

        Reply
    2. Kristen

      July 10, 2023 at 1:21 pm

      Hi Richa,

      Would using frozen mango chunks change the outcome much? Too much water content?

      Thank you 😊

      Reply
      • Vegan Richa Support

        July 14, 2023 at 6:37 pm

        you may want to let them thaw a bit

        Reply
    3. Cynthy

      July 10, 2023 at 12:17 pm

      5 stars
      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!

      Reply
      • Richa

        July 11, 2023 at 10:59 pm

        I think most raw cashews are treated. They aren’t totally raw but labelled so to differentiate between the golden roasted and white cashew

        Reply
    4. Jennifer Read

      July 08, 2023 at 3:50 pm

      I will use fresh mango, how many mangoes will be needed for this recipe?

      Reply
      • Vegan Richa Support

        July 08, 2023 at 6:31 pm

        about 3 medium mango, depending on the size of the mangoes around you! just enough for 2 cups of puree.

        Reply
    5. Sur

      July 06, 2023 at 4:16 pm

      I plan to make this after I buy more mangoes. I know my family will love it! Thanks Richa.

      Reply
      • Vegan Richa Support

        July 08, 2023 at 6:38 pm

        can’t wait for you to try it – don’t forget to come back and rate when you do! 🙂

        Reply
    6. Marie

      July 05, 2023 at 5:54 am

      These look wonderful. Do you use the canned sweetened mango puree or the mango pulp? Thank you!

      Reply
      • Richa

        July 06, 2023 at 7:42 pm

        Pulp. Depending on the brand they call it pulp or puree. It’s thickened puree

        Reply
    7. Mandy

      July 05, 2023 at 4:46 am

      Do you think using thawed frozen mango would work here?
      These look great would love to try

      Reply
      • Richa

        July 06, 2023 at 7:42 pm

        There’ll be too much moisture in them. Cook the mixture down a bit and use

        Reply

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