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Mango Bars

by Hajnal
vegan mango pistachio bars

Fruity, vegan mango bars on a crumbly pistachio sable base make perfect light summer dessert. Easy to make but they will definitely bring sunshine in your day.

Nothing can beat fresh mangoes but the recipe will work with canned mango puree as well in case you don’t have access to ripe ones or they are not in season. It will be still delicious. I used Indian Kesar mango which is sweet, juicy and pulpy. I keep repeating myself but Indian mangoes remain my forever favourites.

Did you know that there are 283 different types of mangoes just in India? And there are so many different ways to prepare them. The possibilities are endless. It can be sweet or savory, dessert or curry, pickle or chutney… Not only ripe the fruits are used but there are a variety of recipes for raw mangoes too. The raw ones in dried form are used as a spice. It’s called amchur and it gives a lovely tanginess for the dishes.

I will keep exploring and experimenting with mangoes, simply because I’m obsessed, but now it is time for a mango dessert.

vegan mango pistachio bars
Fruity, vegan mango bars on a crumbly pistachio sable base make perfect light summer dessert. Easy to make but they will definitely bring sunshine in your day. Nothing can beat… Desserts Mango Bars European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Click on Stars to Rate Recipe → 5.0/5
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Ingredients

Pistachio Sable Base:

    • 200g flour
    • 50g ground pistachios (or almond)
    • 60g caster sugar
    • 4g baking powder
    • 1/2 tsp cardamom powder (optional)
    • 120g cubed the cubed butter cold vegan butter
    • 50g  pureed banana (approx. half of a medium sized)*
    • pinch of salt

Mango Layer:

  • 3 cups of mango puree
  • 1 cup of water
  • 1 cup of coconut cream
  • 5tbsp cornflour
  • 3tsp sugar
  • 1tsp agar agar
  • chopped pistachios (optional)

Instructions

Almond Sable Base:

  1. Mix the flour, ground pistachios, sugar, cardamom, baking powder and salt in a bowl.
  2. Add the cubed butter  and the pureed banana. With a spoon mix it into the flour.
  3. Dip your hands in cold water, dry them and work the dough into a smooth ball as fast as possible.
  4. Wrap in cling film or freezer bag and pop it in the fridge for 20 minutes.
  5. On a lightly flour dusted surface roll out the dough 3-5mm thin and cut out the size and shape of the baking tray which is deep enough to hold the mango layer.
  6. Grease the tray and place the pastry in it. With a fork prick the pastry base to poke holes which prevents it from puffing up. Bake in preheated oven at 180ºC (160ºC with fan) for 7-10 minutes.
  7. Let it cool until you prepare the mango layer.

Mango Layer:

  1. Mix the cornflour with the water until lumps disappear.
  2. Heat all the other ingredients and the cornflour mix in a pan.
  3. Let it simmer for few minutes.
  4. Close the heat and let it cool down.
  5. Pour the mango mixture over the pastry through a mesh strainer. You can sprinkles chopped pistachios if you wish.
  6. Place it in the fridge and cool until the cream is completely firm.
  7. Cut into bars and enjoy.

Notes

*You can replace for the same amount of aquafaba.

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