Vegan Mango Bars
Hello & Happy Thursday!
I’ve been on a mango kick as I feel this flavor is always overlooked and it’s jus so good! I love it fresh, dried, and absolutely in a bar! Perhaps we overlook mango as it has to be processed to a puree, but its easy to do and you can also find it in a canned puree form!
What’s fab about bars is that they can be broken down into many sizes to cater to portioning, are great for entertaining, and while they are typically seen with citrus fruits, I love the use of mango!
What I love about this recipe, is that it’s quick, easy, vibrant, flavorful, has minimal ingredients, aesthetic appeal, perf for warm weather, can be topped with powdered sugar versus coconut whip, can be made into a pie if desired, and are non vegan approved!
The biggest stressor with this recipe?! Taking pictures because bars are so delicate and to get all the essential angles they can easily break apart and slide around! lol
If you’re wanting the perfect summer treat that’s effortless, you have to try my recipe for vegan Mango Bars with toasted coconut!
Why this recipe rocks:
Perf for entertaining
Minimal added sugar
Yields 8-10 bars
15 minPrep Time
25 minCook Time
40 minTotal Time
- 1 and 3/4 cup all purpose flour
- 1/2 cup shredded coconut
- 1/2 cup room temperature coconut oil
- 1/4 cup brown sugar or coconut sugar
- 3 tbsp vegan egg powder combine with 1/4 cup almond milk
- 1/2 cup maple syrup
- 1/3 cup lime juice
- 1 and 1/2 cups mango puree - I used canned
- 1/2 cup flour
- coconut whip topping
- 1/2 cup toasted coconut
- Preheat oven to 350 F. Grease and flour a 9 x 13 inch baking pan. In a medium bowl, mix together 1 and 3/4 cup flour, coconut sugar, and coconut. Cut in coconut oil with your hands until the mixture resembles coarse crumbs. Press the mixture into the bottom of the baking pan. Bake for 10-15 minutes or until the crust is lightly browned. Let cool.
- Meanwhile, combine the mango puree, lime juice, maple syrup, vanilla, and vegan eggs. Lastly, gently stir in 1/2 cup flour. Pour mixture over the crust. Reduce heat in the oven to 325 F and bake for 25-30 minutes or until set. Will be firm on the outside, slightly jiggly on the inside. Let cool and refrigerate at least 2 hours before cutting bars. Top with coconut whip and toasted coconut. If you find that they are not firm enough, simply pop back in the oven and refrigerate again.
To make the mango puree, combined 2 cups diced mangoes, 1 Tablespoon water and 1 Tablespoon granulated sugar in a small saucepan. Bring to a simmer over medium low heat and simmer for 10 minutes. Remove from heat and let cool. Process in a blender until smooth.