Simple No-Bake Mango Coconut Bars – Bright, Creamy, and Easy

Sweet mango, creamy coconut, and a tender, chewy base—these bars taste like a sunny vacation, no oven required. They come together in minutes and set in the fridge while you get on with your day. The texture is soft yet sturdy, with a light crunch from coconut and a silky mango topping.

If you love tropical flavors and low-effort desserts, this recipe is going to be a regular. It’s also easy to adapt for dietary needs, so everyone can enjoy a slice.

Simple No-Bake Mango Coconut Bars - Bright, Creamy, and Easy

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the base:
• 1 1/2 cups pitted Medjool dates (about 12–14), soft
• 1 1/2 cups raw cashews or almonds
• 1 cup unsweetened shredded coconut
• 2 tablespoons coconut oil
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• For the mango-coconut layer:
• 2 cups ripe mango (fresh or thawed frozen), diced
• 3/4 cup full-fat coconut cream (or the thick part from a chilled can of coconut milk)
• 2–3 tablespoons maple syrup or honey, to taste
• 2 tablespoons lime juice (optional but recommended)
• 1 teaspoon lime zest (optional)
• 2 1/2 teaspoons powdered gelatin or 2 teaspoons agar-agar powder (for a vegan set, use agar)
• 3 tablespoons water (for blooming gelatin or dissolving agar)
• 1/2 cup unsweetened shredded coconut, for topping
• Pinch of salt
• Equipment: 8×8-inch square pan, parchment paper, food processor or blender, small saucepan

Method

 

1. Line the pan: Line an 8×8-inch pan with parchment, leaving overhang for easy lifting. This keeps the base from sticking and gives clean edges.
2. Soften the dates: If your dates feel dry, soak them in warm water for 10 minutes. Drain and pat dry. Soft dates make a cohesive base.
3. Pulse the nuts: In a food processor, pulse cashews (or almonds) until finely chopped—like coarse sand. Don’t over-blend into nut butter.
4. Make the base: Add dates, shredded coconut, coconut oil, salt, and vanilla. Process until the mixture clumps and holds when pinched. If crumbly, add 1–2 teaspoons water.
5. Press and chill: Firmly press the mixture into the lined pan in an even layer. Use the back of a spoon or a flat-bottom glass. Chill while you make the topping.
6. Blend the mango layer: In a blender, combine mango, coconut cream, sweetener, lime juice, zest, and a pinch of salt. Blend until silky smooth. Taste and adjust sweetness or lime.
7. Set with gelatin or agar:
8. For gelatin: Sprinkle gelatin over 3 tablespoons cold water. Let bloom for 5 minutes. Warm gently in a small saucepan until melted (do not boil). Whisk into the mango mixture.
9. For agar: Whisk agar into 3 tablespoons water. Bring to a gentle simmer for 1–2 minutes, stirring until dissolved. Immediately blend into the mango mixture.
10. Assemble: Pour the mango mixture over the chilled base. Tap the pan to release air bubbles. Sprinkle shredded coconut evenly on top.
11. Chill to set: Refrigerate for at least 3–4 hours, or until firm enough to slice. For the cleanest cuts, chill overnight.
12. Slice and serve: Lift out using the parchment, then cut into bars with a sharp knife. Wipe the blade between cuts for tidy edges.

What Makes This Recipe So Good

• No-bake and fuss-free: No oven, no eggs, and minimal equipment. A blender or food processor does most of the work.
• Fresh, bright flavor: Ripe mango blends with coconut cream for a creamy, naturally sweet topping that tastes like summer.
• Great texture: The base is soft and chewy from nuts and dates, while the topping is smooth and creamy with a little shredded coconut for contrast.
• Make-ahead friendly: These bars slice cleaner after chilling, making them perfect for parties, picnics, and lunchbox treats.
• Easily adjustable: Use different nuts, swap sweeteners, or make them fully vegan and gluten-free without sacrificing flavor.

Shopping List

• For the base:
• 1 1/2 cups pitted Medjool dates (about 12–14), soft
• 1 1/2 cups raw cashews or almonds
• 1 cup unsweetened shredded coconut
• 2 tablespoons coconut oil
• 1/4 teaspoon fine sea salt
• 1 teaspoon vanilla extract
• For the mango-coconut layer:
• 2 cups ripe mango (fresh or thawed frozen), diced
• 3/4 cup full-fat coconut cream (or the thick part from a chilled can of coconut milk)
• 2–3 tablespoons maple syrup or honey, to taste
• 2 tablespoons lime juice (optional but recommended)
• 1 teaspoon lime zest (optional)
• 2 1/2 teaspoons powdered gelatin or 2 teaspoons agar-agar powder (for a vegan set, use agar)
• 3 tablespoons water (for blooming gelatin or dissolving agar)
• 1/2 cup unsweetened shredded coconut, for topping
• Pinch of salt
• Equipment: 8×8-inch square pan, parchment paper, food processor or blender, small saucepan

Step-by-Step Instructions

1. Line the pan: Line an 8×8-inch pan with parchment, leaving overhang for easy lifting.

   This keeps the base from sticking and gives clean edges.

2. Soften the dates: If your dates feel dry, soak them in warm water for 10 minutes. Drain and pat dry. Soft dates make a cohesive base.
3. Pulse the nuts: In a food processor, pulse cashews (or almonds) until finely chopped—like coarse sand.

   Don’t over-blend into nut butter.

4. Make the base: Add dates, shredded coconut, coconut oil, salt, and vanilla. Process until the mixture clumps and holds when pinched. If crumbly, add 1–2 teaspoons water.
5. Press and chill: Firmly press the mixture into the lined pan in an even layer.

   Use the back of a spoon or a flat-bottom glass. Chill while you make the topping.

6. Blend the mango layer: In a blender, combine mango, coconut cream, sweetener, lime juice, zest, and a pinch of salt. Blend until silky smooth.

   Taste and adjust sweetness or lime.

7. Set with gelatin or agar:
• For gelatin: Sprinkle gelatin over 3 tablespoons cold water. Let bloom for 5 minutes. Warm gently in a small saucepan until melted (do not boil).

  Whisk into the mango mixture.

• For agar: Whisk agar into 3 tablespoons water. Bring to a gentle simmer for 1–2 minutes, stirring until dissolved. Immediately blend into the mango mixture.
8. Assemble: Pour the mango mixture over the chilled base.

   Tap the pan to release air bubbles. Sprinkle shredded coconut evenly on top.

9. Chill to set: Refrigerate for at least 3–4 hours, or until firm enough to slice. For the cleanest cuts, chill overnight.
10. Slice and serve: Lift out using the parchment, then cut into bars with a sharp knife.

    Wipe the blade between cuts for tidy edges.

Storage Instructions

• Refrigerator: Store bars in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
• Freezer: Freeze for up to 2 months. Thaw in the fridge for 30–45 minutes before serving.

  The texture remains creamy but firm.

• Transporting: Keep chilled until serving. If traveling, pack with an ice pack to maintain structure.

Health Benefits

• Nutrient-dense ingredients: Dates and nuts provide fiber, potassium, magnesium, and healthy fats that support steady energy.
• Fruit-forward sweetness: Mango brings natural sugars, vitamin C, and beta-carotene, reducing the need for refined sugar.
• Healthy fats: Coconut and nuts offer satiating medium-chain and monounsaturated fats that help keep you full.
• Gluten-free option: Naturally free of gluten if you choose certified gluten-free ingredients.
• Customizable sweetness: You control the sweetener type and amount, so it’s easy to keep it lighter.

Common Mistakes to Avoid

• Using underripe mango: Hard, sour mango leads to a flat flavor. Choose mango that smells fragrant and yields slightly to pressure, or use a good-quality frozen mango.
• Skipping the setting agent: Without gelatin or agar, the topping won’t hold.

  Don’t rely on chilling alone.

• Boiling gelatin: High heat damages gelatin’s setting power. Warm just to melt, then blend.
• Not drying soaked dates: Extra water makes the base loose and sticky. Pat them dry before blending.
• Rushing the chill time: Cutting too early gives messy slices.

  Let the bars fully set.

Alternatives

• Nut-free: Swap nuts for rolled oats and sunflower seeds (1 cup oats + 1/2 cup seeds). Add an extra tablespoon of coconut oil if needed to bind.
• Different fruits: Try pineapple or passion fruit for a tart twist. Adjust sweetener since these can be more acidic.
• Sweetener swaps: Use agave, coconut sugar (dissolve in a bit of warm coconut cream), or date syrup for a deeper caramel note.
• Chocolate drizzle: Melt dark chocolate with a little coconut oil and drizzle over the set bars for a dessert vibe.
• Protein boost: Blend 1–2 scoops unflavored or vanilla protein powder into the mango layer and add a splash more coconut cream to maintain texture.

FAQ

Can I make these bars vegan?

Yes.

Use agar-agar instead of gelatin and choose maple syrup or agave. Make sure your chocolate drizzle (if using) is dairy-free.

What if I only have canned mango pulp?

You can use it, but choose an unsweetened variety and reduce added sweetener. Canned pulp is usually smoother, so the texture will be extra silky.

Do I need a food processor?

A food processor is best for the base.

If you only have a blender, pulse in short bursts and stop before it turns to paste. For the topping, a standard blender works well.

Can I use light coconut milk?

You can, but the topping may be softer. For the best set and creamy texture, use full-fat coconut cream or the thick portion of a chilled can.

How do I know the topping has set?

Press gently with a fingertip; it should feel firm with a slight wobble, not sticky.

If it still clings, give it another hour in the fridge.

Why is my base crumbly?

It likely needs more moisture or stickiness. Add a few more dates or 1–2 teaspoons water and pulse again until it clumps when pinched.

Can I make them sugar-free?

There’s natural sugar in mango and dates, but you can skip added sweeteners or use a zero-calorie liquid sweetener. Taste and adjust to your preference.

How thick should the layers be?

Aim for an even split: roughly 1/2–2/3 inch for the base and the same for the topping in an 8×8 pan.

Thinner bars set faster and are easier to cut small.

Wrapping Up

These Simple No-Bake Mango Coconut Bars deliver bright flavor and creamy texture with almost no effort. They’re perfect for warm days, busy weeks, and any time you want a treat that feels special without turning on the oven. Keep a batch in the fridge for quick desserts, after-school snacks, or a hit at your next potluck.

Simple ingredients, bold flavor, and a reliable set—this is an easy favorite you’ll come back to again and again.