Mango Coconut Cream Bars

A delightful no-bake dessert featuring creamy coconut, juicy mango, and an oat-crust crafted for irresistible texture and tropical flavor.

Why You’ll Love This Recipe

These bars stand out with their creamy coconut filling swirled with tangy mango puree, nestled on a subtly crunchy oat crust. With no oven required and minimal prep time, they’re perfect for hot days or when you’re craving a fuss-free yet impressive dessert.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Oat Crust
– Rolled oats
– Sesame seeds
– Coconut oil (melted)
– Dates (soaked)
– Salt
– Matcha powder (optional twist)
– Ice‑cold water

Coconut Cream Filling
– Soaked cashews
– Full‑fat coconut milk
– Vanilla extract
– Sugar
– Cornstarch

Mango Swirl
– Ripe mango
– Coconut oil (melted)
– Five‑spice or cinnamon

Directions

1. Prepare the crust: Blend oats, sesame seeds, coconut oil, dates, salt, matcha, and water until mixture forms a ball. Press into a lined 9×9 pan.
2. Make the coconut filling: Blend soaked cashews, coconut milk, vanilla, sugar, and cornstarch until smooth. Adjust thickness with more cornstarch if needed. Pour over crust and freeze briefly.
3. Blend the mango swirl: Purée mango with coconut oil and five‑spice or cinnamon. Drop spoonfuls onto the coconut layer, then create swirls with a toothpick.
4. Freeze: Set overnight to firm up, then slice into bars with a sharp knife.

Servings and timing

• Yield: Approximately 9 bars
• Prep time: 45 minutes

Variations

• Fruit swap: Replace mango with strawberries, blueberries, papaya, or guava for a different flavor profile
• Matcha-free version: Omit matcha in the crust for a pure coconut‑oat base.
• Sweetener alternatives: Use maple syrup instead of sugar in the filling.
• Add crunch: Sprinkle toasted coconut flakes or chopped nuts on top before freezing.

Storage / reheating

• To store: Keep bars in an airtight container in the freezer for up to 2 weeks.
• To serve: Let bars thaw at room temperature for 5–10 minutes before serving for optimal creaminess.

FAQs

1. Can I omit the matcha powder?

Yes—matcha adds an earthy note, but the bars are delicious without it.

2. Do I have to use cashews in the filling?

Soaked cashews give creamy texture, but you can substitute with more coconut cream or softened soaked almonds (adjust sweetness).

3. Can I use canned coconut cream instead of coconut milk?

Absolutely. Full-fat coconut cream works well and boosts richness.

4. How ripe should the mango be?

Choose a fragrant, mango‑ice‑pop‑aroma ripe mango for the best flavor glamour.

5. What else can I swirl into the filling?

Try a passion fruit purée, raspberry coulis, or chocolate swirl for a twist.

6. Can I make these gluten‑free?

Yes. The crust uses oats—ensure your oats are certified gluten‑free. Sesame seeds and other ingredients are naturally gluten‑free.

7. Are these bars vegan?

Yes—this version is fully plant‑based.

8. Can I bake the crust instead of freezing?

You can bake at 350 °F (175 °C) for 8–10 minutes until golden, then proceed with filling and freezing.

9. Do I need a high‑speed blender?

A powerful blender makes the filling smoother, but a standard blender or food processor can work if ingredients are well-soaked.

10. How thick should the swirl layer be?

You want enough mango to visually show swirl effect—use approximately ¼ of the filling as mango purée drops to swirl into.

Conclusion

These Mango Coconut Cream Bars are a creamy, tropical delight that combine ease and elegance. With minimal prep, no bake time, and many variations, they’re perfect for summer gatherings or as a refreshing freezer treat. Try them once—you’ll want to make them all season!

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