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Mango Bars Vegan
5 from 21 votes

Mango Bars Vegan

Mango Bars Vegan feature a nutty, tender crust made from a blend of all-purpose and almond flours, bound with a flaxseed egg and maple syrup, creating a soft yet firm base. The mango layer combines raw cashews with mango puree and a touch of salt and sugar for a creamy, lightly sweet topping. The bars freeze well, making them a convenient, fruity dessert option using canned or fresh mango puree.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12
Calories: 165 kcal
Course: Dessert
Cuisine: Vegan

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 Flaxseed That is 1 tablespoon flax meal mixed with 2.5 tablespoons of warm water, used as egg substitute
  • 3 to 4 tablespoons maple syrup
For the Mango Layer
  • 1 cup cashew nuts not soaked, raw
  • 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.
    Cup of Yum
  1. Preheat the oven to 350° F (176 °C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  1. 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
  1. 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

  • Freeze bars up to 2 months; soften on counter 5 to 10 minutes before serving for best texture.
  • Substitute coconut cream for cashews if avoiding nuts in the mango layer.
  • For fresh mango puree, blend ripe mango without added liquid; add a small amount of water if needed to aid blending.
  • Add vanilla, cardamom, or saffron to mango layer for different flavor profiles.

Nutrition Information

Calories 165kcal (8%) Carbohydrates 22g (7%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 239mg (10%) Potassium 169mg (4%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 460IU (9%) Vitamin C 16mg (18%) Calcium 27mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 22g 7%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 239mg 10%
Potassium 169mg 4%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 460IU 9%
Vitamin C 16mg 18%
Calcium 27mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.