Passion & Mango Dream Ice Cream Bars Recipe
These Passion & Mango Dream Ice Cream Bars are a luscious, no-bake treat featuring a nutty date crust, a creamy mango-cashew filling, and fresh passion fruit topping. Perfect for a refreshing dessert or snack that combines tropical flavors with a touch of natural sweetness and a hint of espresso for depth.
- Prep Time: 20 minutes (plus 4+ hours soaking time for cashews and overnight freezing)
- Cook Time: 0 minutes
- Total Time: Overnight (approx. 8-10 hours including soaking and freezing times)
- Yield: 6-8 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion / Tropical
- Diet: Vegan
Ingredients
Bottom layer
- 150g / 5.3 oz pitted dates
- 60g / 2.1 oz nuts and seeds of choice (cashews recommended)
- 30g / 1 oz shredded coconut
- 40g / 1.4 oz rolled oats
- A generous pinch of salt
- A splash of vanilla extract
Mango Lemon Filling layer
- 100g / 3.5 oz cashews, soaked overnight or at least 4 hours in warm water
- 5–6 tbsp liquid (e.g. 4 tbsp soy milk and 2 tbsp strong espresso)
- 1/3 of the zest of a lemon
- 80g / 2.8 oz pitted dates
- 200g / 7 oz fresh or defrosted mango
- A hearty pinch of salt
- 1/2 tsp vanilla extract
- Extra liquid sweetener of choice to taste
Topping
- The contents of two ripe passion fruits
Instructions
- Prepare the dish: Line a square or rectangular dish (about 12 x 16 cm / 5 x 6 inches) with plastic wrap or parchment paper to prevent sticking and facilitate removal of the bars later.
- Make the bottom layer dough: In a food processor or powerful blender, combine the pitted dates, chosen nuts and seeds, shredded coconut, rolled oats, salt, and a splash of vanilla extract. Process until you achieve a slightly crumbly dough that holds its shape well when squeezed. This will form a sturdy base for the bars.
- Press the base: Transfer the bottom layer dough into the prepared dish. Using your hands, press and flatten it evenly to create a compact bottom layer.
- Prepare the filling: In a high-speed blender, combine soaked cashews, soy milk and espresso (or other liquids), lemon zest, pitted dates, fresh or defrosted mango, salt, vanilla extract, and additional liquid sweetener if desired. Blend until completely smooth and creamy.
- Assemble and freeze: Pour the creamy mango filling over the pressed bottom layer in the dish, spreading it evenly. Cover and place in the freezer overnight or until fully solid to set.
- Serve: Once solid, remove from the freezer, let thaw slightly to soften for easier cutting, then slice into rectangular bars. Top each bar with the fresh pulp from two ripe passion fruits just before serving for an extra burst of tropical flavor.
Notes
- Soaking the cashews overnight or at least 4 hours is essential for a creamy filling texture.
- Use a high-speed blender for the smoothest filling consistency.
- Let the ice cream bars thaw slightly before cutting to avoid cracking.
- Feel free to swap nuts and seeds in the base to your preference or dietary needs.
- Adjust the sweetness in the filling to taste by adding more liquid sweetener if desired.
- Use fresh or properly defrosted frozen mango for best flavor and texture.
- Serving size can be adjusted by cutting bars into smaller or larger rectangles depending on preference.
