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!
Servings: 12
Equipment
- 8x8-inch baking pan or 9x9-inch
Ingredients
For the Crust
- 3/4 cup all purpose flour or use oat flour or a gf blend for gluten-free
- 1/2 cup almond flour
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1 flax egg , That is 1 tablespoon flax meal mixed with 2.5 tablespoons of warm water.
- 3 to 4 tablespoons maple syrup
For the Mango Layer
- 1 cup raw cashews not soaked
- 2 cups of mango puree i use canned mango puree/mango pulp. See notes for using fresh mango.
- 1/4 teaspoon salt
- 2 tablespoons sugar , optional
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 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 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.
Video
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
Calories: 165kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 169mg | Fiber: 2g | Sugar: 12g | Vitamin A: 460IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg