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

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Prep Time 15 minutes
Total Time 15 minutes
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.