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.
Pistachio Sable Base: Mango Layer: Almond Sable Base: Mango Layer: *You can replace for the same amount of aquafaba.
Pistachio Sable Base:
Almond Sable Base:
*You can replace for the same amount of aquafaba.