Zesty Mango Dream Bars: A Vegan Delight

Hey there, fellow food adventurers!

Ready for a burst of sunshine in every bite? These vegan mango cheesecake bars are not just a treat; they're a celebration of vibrant flavors and healthy ingredients. Imagine a creamy, tangy filling nestled on a tender shortbread base, all topped with a luscious mango swirl. It's like a tropical vacation for your taste buds!

After a week of home renovations, I needed something to lift my spirits, and these bars did just the trick! They’re incredibly easy to whip up, bursting with natural goodness, and absolutely gorgeous to look at. Trust me, your kitchen will thank you for the lovely aroma, and your tummy will thank you even more!

Why You'll Love These Mango Dream Bars

• Easy Peasy: No fancy techniques, just simple steps for maximum flavour.
• Creamy Dreamy: The vegan cheesecake filling is decadently smooth and satisfying.
• Zingy & Sweet: A perfect balance of tangy lime, spicy ginger, and sweet mango.
• Healthy-ish: Made with wholesome ingredients and naturally sweetened.
• Gluten-Free Goodness: Perfect for anyone avoiding gluten, but without missing out on deliciousness.
• Beautiful: Perfect for potlucks, picnics, or simply brightening up your day.

Ingredient Spotlight

• Vegan Butter: The secret to a melt-in-your-mouth shortbread base. I recommend block style, or coconut oil for a lighter option
• Caster Sugar: This keeps the base and filling sweet, but you can also use maple syrup or coconut sugar if you are avoiding processed sugar
• Almond Flour: Adds a lovely tenderness to the base, making it light and crumbly.
• Plain Flour or Gluten-Free Mix: This will make your base perfect either way.
• Cashews: Soaked raw cashews create that creamy 'cheesecake' texture, or use hulled sunflower seeds as an alternative.
• Coconut Cream: Adds richness and moisture to the filling, or plant-based milk will work too.
• Lime Zest & Juice: Provides a delightful tang that complements the sweet mango.
• Fresh Ginger: Adds a little kick and warmth, adjust to your liking.
• Vanilla: For an extra flavour boost, but it can also be skipped.
• Mango Puree: I use canned mango pulp from Kesar mangoes for convenience, but fresh mangoes work just as well!

Let's Get Baking!

First we will make the simple base, followed by the velvety cheesecake filling, and topped with a delicious mango swirl.

Shortbread Base:

1. Combine your dry ingredients, add melted vegan butter, and mix until it forms a uniform texture.
2. Press the mixture into your lined baking tin. Use a flat-bottomed glass to make it even.
3. Prick the base with a fork and bake until lightly golden.

Cheesecake Layer:

1. Soak your cashews or sunflower seeds and blend them with the other ingredients until super smooth.

Mango Swirl:

1. Combine the mango puree, vegan butter, sugar, and cornstarch in a pot.
2. Whisk over low heat until thickened, then set aside to cool.

Assemble & Bake!

1. Pour the cheesecake filling over the cooled base.
2. Dollop with mango puree and swirl.
3. Bake until the edges are set, but the middle is slightly soft.
4. Cool completely, then chill for at least two hours before slicing.

Tips for Success

• For an extra nutty flavour: Try adding some almond extract to the base.
• Adjust the sweetness: Feel free to use a liquid sweetener like maple syrup to reduce refined sugar
• Get creative with toppings: Try adding some fresh berries, chopped nuts, or a dusting of cocoa powder.
• Make ahead: These bars are perfect for making ahead of time. Store in the fridge for up to 5 days or freeze for up to 2 months.

Enjoy!

These Mango Dream Bars are more than just a dessert; they are a little moment of joy. Share them with loved ones or keep them all to yourself, I won't judge! And don't forget to tag me if you make them, I would love to see your creations!

Happy Baking!

Recipe Card

Yields: 16 slices Prep Time: 20 minutes Cook Time: 45 minutes

Ingredients:

Shortbread Base:

• 65 g / 1/3 cup caster sugar (or coconut sugar)
• ⅛ tsp fine salt
• 125 g / 1 cup plain flour (or gluten-free mix)
• 50 g / ½ cup almond flour
• 90 g / scant ½ cup vegan butter, melted

Cheesecake Layer:

• 200 g / 1 ½ cups raw cashews, soaked
• 120 ml / ½ cup coconut cream (or plant milk, mango puree)
• 80 ml / 1/3 cup lime juice + zest of 1 lime
• 125 g / ½ cup + 2 tbsp sugar (or coconut sugar)
• 1 tbsp vanilla paste (optional)
• 40 g / 3 tbsp vegan butter, softened
• 1-3 tsp grated ginger, adjust to taste

Mango Swirl:

• 220 g / ⅞ cup mango puree (tinned Kesar mango)
• 12 g / 1 tbsp vegan butter
• 20 g / 1 ½ tbsp sugar
• 4 g / 1 ½ tsp cornstarch or tapioca

Instructions:

Shortbread Base:

1. Preheat the oven to 180°C / 355°F (or 160°C / 320°F fan). Line a 20cm / 8" square tin.
2. Combine dry ingredients, add melted butter, and mix well.
3. Press into the tin, level, and prick with a fork.
4. Bake for 15-20 minutes until lightly browned.

Cheesecake Layer:

1. Soak cashews in boiling water for 30 mins, or in cold for a few hours. Drain.
2. Blend with other ingredients until smooth. Add ginger to taste.

Mango Swirl:

1. Combine ingredients in a pot on low heat. Whisk to combine
2. Bring to a simmer, cook for a few seconds. Cool.

Assembly:

1. Pour cheesecake filling over the cooled base.
2. Decorate with mango puree and swirl.
3. Bake for 25-30 minutes until set.
4. Cool, then refrigerate for at least 2 hours before slicing.

Notes:

• Vegan Butter: You can use coconut oil instead (refined for no taste).
• Sugar: Any sugar works, but dark sugar will affect color. Maple syrup can also be used.
• Flour: For gluten-free, use a mix with starches, add ½ tsp xanthan gum.
• Coconut Cream: You can substitute coconut milk or plant milk. Mango puree can be used instead too.
• Mango Puree: Use canned puree or blend fresh mangoes. You can use other fruits also.