No-Bake Mango Coconut Bars

In the world of desserts, no-bake recipes are gaining significant traction, especially among health-conscious individuals and busy families seeking quick yet satisfying treats. These desserts offer a guilt-free indulgence, allowing for creativity without the need for ovens or extensive cooking skills. One standout option is the Tropical Bliss No-Bake Mango Coconut Bars. Combining the tropical flavors of mango and coconut, these bars not only tantalize the taste buds but also pack a nutritional punch, making them an ideal choice for various occasions—from afternoon snacks to decadent desserts or even a wholesome breakfast alternative.

Discover the joy of Tropical Bliss No-Bake Mango Coconut Bars, a perfect treat for health-conscious dessert lovers. This easy recipe combines the tropical flavors of sweet mango and rich coconut with wholesome ingredients like rolled oats, nut butter, and natural sweeteners. Ideal for snacks or quick breakfasts, these bars are nutritious and satisfying, making every bite a guilt-free indulgence. Treat yourself to a taste of the tropics without turning on the oven!

Print Recipe Pin Recipe

Ingredients

1 ½ cups rolled oats

1 cup unsweetened shredded coconut

½ cup almond butter (or your preferred nut or seed butter)

1/3 cup maple syrup (or honey, if preferred)

1 cup fresh mango puree (approximately 1 large ripe mango)

¼ tsp vanilla extract

Pinch of salt

¼ cup chopped dried mango (optional, for added texture)

Flaked coconut (for topping, optional)

Instructions

Prepare the Mango Puree: Begin by peeling the fresh mango and cutting it into large chunks. Place the chunks into a food processor and blend until you achieve a smooth puree. Set the mango puree aside for later use.

Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, shredded coconut, and a pinch of salt. Use a spatula or wooden spoon to stir the ingredients together until they are well-mixed.

Combine Wet Ingredients: In a separate bowl, mix together the almond butter, maple syrup, mango puree, and vanilla extract. Whisk these ingredients until the mixture becomes smooth and creamy.

Incorporate Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until the oats and coconut are thoroughly coated and the mixture reaches a sticky consistency. If you’re opting for an extra texture, fold in the chopped dried mango at this point.

Prepare the Pan: Line an 8x8 inch (20x20 cm) baking dish with parchment paper. Ensure to leave some parchment paper overhanging on the sides for easy removal of the bars after chilling.

Pack the Mixture: Transfer the sticky mixture into the prepared baking dish. Use a spatula or your hands to press the mixture down firmly and evenly, ensuring it fills the dish completely without any gaps.

Chill: Cover the baking dish with plastic wrap and place it in the refrigerator. Chill for at least 2 hours or until the mixture has set and firmed up nicely.

Slice and Serve: After chilling, use the overhanging parchment paper to lift the bars out of the pan. Place the block of bars on a cutting board and slice them into squares or rectangles. For an optional crunchy topping, sprinkle flaked coconut over the bars just before serving.

Store: Store the bars in an airtight container in the refrigerator for up to a week. For longer storage, you can freeze them, ensuring they retain their delightful flavor.

Prep Time: 15 mins | Total Time: 2 hrs (including chill time) | Yields: 16 bars