Home Indian Food Mango Bars (dairy-free with gluten-free choice!)

Mango Bars (dairy-free with gluten-free choice!)

Mango Bars (dairy-free with gluten-free choice!)

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Mango bars are a decadent, oil-free deal with with a easy crust and a refreshing layer of creamy mango cream on prime. They’re a dairy-free deal with you could simply make gluten-free, too!

close-up of sliced mango bars on a cutting board
Desk of Contents

Transfer over lemon bars! Make these decadent Mango bars as a substitute! Identical to my lemon bars, these have a easy flour and almond flour crust, which doesn’t want any oil. After which they’re topped with this creamy, mango-cashew combination. You pour it over the crust, after which chill it within the freezer, so it’s nearly frozen to get wonderful slices!

Mango squares are tremendous creamy, tremendous mangoey, and tremendous scrumptious. They’re good for the summer season mango crop!

You get wonderful mangoes in India, and I all the time miss them. However you do get some nice mangoes in shops within the US, as effectively. Search for yellow Mexican mangoes or Ataulfo mangos, or different mangos that are actually candy and never as stringy. They’re extra clean mangoes. 

Or use canned puree/pulp, which is what I exploit on this recipe. You will discover mango puree simply in Indian grocery shops. In Indian shops, I exploit the Kesar Mango Pulp, because it’s candy with a really concentrated mango taste. And I really like the Kesar mango taste. 

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 season dessert filled with mango goodness!
  • simple and enjoyable to make – no have to soak your cashews!
  • oil-free
  • gluten-free choice

Extra Vegan Mango Recipes

Recipe Card

close-up of sliced mango bars on a cutting board

Print Recipe

Mango Bars Vegan

Mango bars are a decadent, oil-free deal with with a easy crust and a refreshing layer of decadent mango cream on prime. They are a dairy-free deal with you could simply make gluten-free, too!

Prep Time20 minutes

Cook dinner Time20 minutes

Complete Time40 minutes

Course: Dessert

Delicacies: Vegan

Key phrase: mango bars

Servings: 12

Energy: 165kcal

Writer: Vegan Richa

Elements

For the Crust

  • 3/4 cup (93.75 g) all goal flour or use oat flour or a gf mix 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’s 1 tablespoon flax meal combined with 2.5 tablespoons of heat water.
  • 3 to 4 tablespoons (3 tablespoons) maple syrup

For the Mango Layer

  • 1 cup (129 g) uncooked cashews not soaked
  • 2 cups (473.18 ml) of mango puree i exploit canned mango puree/mango pulp. See notes for utilizing contemporary mango.
  • 1/4 teaspoon (0.25 teaspoon) salt
  • 2 tablespoons sugar , non-compulsory

Directions

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 blend effectively to interrupt any of the almond flour lumps. Make a effectively within the middle of the dry components.

  • Add within the flax egg and three tablespoons of maple syrup and blend till it begins to type considerably of a dough. If the dough is just too crumbly, add in additional maple syrup.

  • Line and eight×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 within the crust, after which bake for 18 to 22 minutes or till golden on the perimeters.

  • As soon as the crust is completed baking, take away it from the oven, and let it cool.

Make the mango layer whereas the crust bakes and cools.

  • Add the cashews, mango puree, salt, and sugar to a blender, after which mix for a minute. Then go away the blender and let it sit for five to 10 minutes for the blended cashews to rehydrate from the moisture within the mango puree. Then mix once more for a minute and let it sit for one more minute and mix once more for half a minute. Repeat this till the combination is tremendous creamy. Style to regulate sweetness and taste. You possibly can add slightly little bit of vanilla, should you like.

Make the mango bars

  • Pour or scoop this combination, relying on how thick it’s, over the baked and cooled crust, and even out the highest with a spatula. Then, put the baking dish within the freezer for an hour or two, till the bars are considerably set, after which you possibly can slice them and serve them.

Notes

Storage; The bars will hold within the freezer for as much as 2 months. Simply take them out and allow them to sit on the counter for five to 10 minutes to melt slightly bit, after which serve.
Cashew-free, use one cup of coconut cream as a substitute of cashews for the mango layer.
To make purée with contemporary mango, use actually ripe mangoes. Scoop mango into your blender. Don’t add any water or liquid after which mix it into considerably of a pulp or a thick puree combination. Measure that out, and use it to mix with the cashews. When you’ve got hassle mixing the combination, then you possibly can add in a tablespoon or so of water to assist transfer the combination alongside.
Taste variations :  add vanilla or cardamom or saffron to the mango layer for variation 

Diet

Diet Info

Mango Bars Vegan

Quantity Per Serving

Energy 165
Energy from Fats 72

% Each day Worth*

Fats 8g12%

Saturated Fats 1g6%

Sodium 239mg10%

Potassium 169mg5%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 12g13%

Protein 4g8%

Vitamin A 460IU9%

Vitamin C 16mg19%

Calcium 27mg3%

Iron 1mg6%

* % Each day Values are based mostly on a 2000 calorie weight-reduction plan.

mango puree and other mango bar ingredients in bowls on a kitchen counter

Elements and Substitutions

  • flour – Use all-purpose or use oat flour for a gluten-free choice.
  • almond flour – Provides a little bit of texture and taste to the crust.
  • baking soda and salt – Situations the dough for a lighter crust.
  • flax egg – That is the binder for the crust, and it’s merely a tablespoon of flax meal combined with 2.5 tablespoons of heat water.
  • uncooked cashews – No have to soak your cashews for these mango bars! For a cashew-free choice, you need to use a cup of coconut cream rather than the cashews.
  • mango puree – You should utilize canned mango puree/pulp or make your individual. I like Kesar Mango Puree, which you will discover at Indian grocery shops. To make your individual, peel, pit, and puree actually ripe mangos. You possibly can add slightly splash of water, if wanted, however ideally you puree simply the mango flesh.
  • sugar – Sweetens the mango custard for the bars.

Ideas

  • Make it possible for once you combine within the almond flour, you break up any lumps. Almond flour likes to clump collectively.
  • You need a fairly cohesive dough for this recipe. Add slightly extra maple syrup, if wanted, to assist the dough come collectively.
  • Letting the blended cashews sit within the blender permits them to tackle moisture and mix down easily with out soaking!

Easy methods 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 blend to interrupt any of the almond flour lumps. Make a effectively within the middle of the dry components.

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

Then, add within the flax egg and three tablespoons of maple syrup and blend till it begins to type considerably of a dough. If the dough is just too crumbly, add in additional 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 eight×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 within the crust.

using a fork to pierce holes into the unbaked crust

Bake for 18 to 22 minutes or till golden on the perimeters. 

As soon as the crust is completed baking, take away it from the oven, and let it cool.

Make the mango layer whereas the crust bakes and cools.

Add the cashews, mango puree, salt, and sugar to a blender, after which mix for a minute. Then go away the blender and let it sit for 5 to 10 minutes for the blended cashews to rehydrate from the moisture within the mango puree. Then mix once more for a minute and let it sit for one more minute and mix once more for half a minute. Repeat this till the combination is tremendous creamy.

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

Style to regulate sweetness and taste. You possibly can add slightly little bit of vanilla, should you like.  

Pour or scoop this combination, relying on how thick it’s, over the baked and cooled crust, and even out the highest 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 within the freezer for an hour or two, till the bars are considerably set, after which you possibly can slice them and serve them.

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

Steadily Requested Questions

How do you make mango pulp at dwelling?

To make contemporary mango pulp, use actually ripe mangoes. Scoop mango into your blender. Don’t add any water or liquid after which mix it into considerably of a pulp or a thick puree combination.

When you’ve got hassle mixing the combination, then you possibly can add in a tablespoon or so of water to assist transfer the combination alongside.

How lengthy do mango bars hold?

The bars will hold within the freezer for as much as 2 months. Simply take them out and allow them to sit on the counter for five to 10 minutes to melt slightly bit, after which serve.

Can I make this cashew-free?

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

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