These tropical Coconut Mango Bars are the perfect summer dessert. Creamy coconut & fresh mango layered on a shortbread base.
When I think of summer, mangoes are one of the first fruits that come to mind.
And there’s just no going wrong with the tropical flavor combo of mango and coconut.
So I decided what better way to kick off the summer than with some tropical coconut mango dessert bars?
I used the same gluten-free shortbread layer from my fan favorite vegan caramel slices.
This buttery, flaky, and toasty cookie makes for the perfect base.
The middle layer is a decadent creamy coconut filling made with sweetened condensed coconut milk, shredded coconut, and cashews.
The top layer is a super simple mango puree with some arrowroot powder to help hold things together.
Creamy Coconut Layer
The sweetened condensed coconut milk is what makes this layer special, and it’s every bit as good as it sounds.
You can buy it in most grocery stores or off Amazon (although it’s a bit pricey).
But I prefer to make my own. All you need is a can of full fat coconut milk and a bit of sweetener like agave nectar.
Megan from Detoxinista has a super easy condensed coconut milk recipe which is what I use!
Fresh Tip: One 14-oz can of coconut milk makes about 1 cup of condensed coconut milk.
How To Make
Coconut Mango Squares
Soak 2 cups of raw cashews for at least 4 hours or overnight, until softened.
Preheat oven to 350F. Melt 1 cup of vegan butter/margarine.
Add melted butter, almond flour, shredded coconut, and flaxseed to a blender or food processor. Blend until broken down and combined.
You should still have lumps in your batter/dough.
Add the shortbread dough/batter to a square 8″ x 8″ baking pan lined with parchment paper. Bake at 350 F for 17-20 minutes until golden brown.
While the shortbread layer bakes, drain the soaked cashews.
Add the cashews, condensed coconut milk, vanilla, shredded coconut, and water to a high speed blender.
Blend until thick and creamy, but loose enough to pour. It should be similar to a pudding consistency. Start with less water and add more to thin as necessary.
Once the shortbread is done baking, pour the coconut layer on top. Use a rubber spatula to spread evenly.
Freeze for 15 minutes, or until slightly hardened so that the mango layer can rest on top.
While the coconut layer is freezing, cube mangoes until you have about 2 cups of mango chunks (I used about 2 large mangoes).
If you are using frozen mango cubes, be sure to thaw them before blending.
Stir together 2 tsp of arrowroot powder and 1 tbsp of water until the powder is dissolved.
Add the mango and arrowroot mixture to a blender and puree.
Pour the mango puree on top of the coconut layer and spread evenly.
Freeze until the bars are frozen through and hard enough to cut, about 2 hours.
Once the bars are frozen solid, cut them into even squares.
You should get 9-12 squares depending on the size that you cut them.
Let the bars fully thaw before enjoying. Store in the refrigerator to keep them at the perfect creamy consistency!
Make Healthy Eating Easier With a Vitamix
A Vitamix is so much more than just a blender.
They double as a high-end food processor, a juicer, a nut milk and nut butter maker, and so much more.
If I could only have one kitchen tool/appliance it would be my Vitamix blender. It has made eating healthy sooo much easier for me!
Here is a full comparison of all the best Vitamix blenders.
Where to buy arrowroot powder & Flaxseeds
Don’t run away when you see these ingredients, they might sound obscure but they are actually really easy to find!
Arrowroot is a healthy starch that comes from tropical plants and it is the perfect vegan/gluten-free thickener.
Some studies have even shown arrowroot to have immune boosting properties! (source)
Flax seeds are a seed high in fiber, protein, and omega-3’s, but I use them here for their delicious toasty flavor.
They are an awesome addition to the shortbread base layer.
Here’s a few online options for buying arrowroot powder:
I get most of my pantry items including the ingredients used in this recipe like arrowroot, flaxseed, coconut, and cashews at Thrive Market.
They have all my favorite organic brands at up to 50% off plus they ship right to my doorstep.
They’re cheaper than Amazon or Whole Foods so it really is a no brainer for me.
You can see how much I save in my review of Thrive Market, but I definitely recommend checking them out if you shop organic brands.
You can even get an additional 25% off your first Thrive Market order!
These tropical Coconut Mango Bars are the perfect summer dessert. Fresh mango, creamy coconut, all on a shortbread base. 100% vegan and gluten-free!
Creamy Coconut Layer
- 2 cups Cashews, soaked 4+ hours
- 1 cup Sweetened Condensed Coconut Milk
- 1/4 cup Shredded Coconut
- 1/2 tsp Vanilla
- 1/2 cup Water
Mango Puree Layer
- 2 cups Mango, cubed
- 2 tsp Arrowroot Powder
- 1 tbsp Water
- Soak cashews for 4+ hours, or overnight.
- Preheat oven to 350F. Add the shortbread ingredients to a blender or food processor and blend until broken down and combined. There should still be some lumps in the dough/batter.
- Add the shortbread batter to an 8″ x 8″ cake pan lined with parchment paper. Bake at 350 F for 17-20 minutes, until golden brown.
- While the shortbread bakes, drain the soaked cashews. Add the creamy coconut layer ingredients to a blender and blend until smooth and creamy. Start with less water and add as needed to thin to a pudding like consistency.
- Once shortbread is done baking, pour the creaming coconut layer over the shortbread base and spread evenly. Freeze for about 15 minutes to let set.
- While coconut layer freezes, mix the arrowroot powder and 1 tbsp of water until the powder is dissolved. Add the mixture and 2 cups of mango chunks to a blender and puree.
- Add the mango puree on top of the coconut layer and spread evenly. Freeze the bars until they are fully frozen through and hardened, about 2 hours.
- Once frozen, cut the bars into equal pieces. Let the bars fully thaw before enjoying. Store in the refrigerator to maintain the perfect creamy consistency.
- Save up to 50% on organic versions of the ingredients used in this recipe at Thrive Market. First time customers can get an additional 25% off their first order!
- Make eating healthy easy with a Vitamix blender. I use mine for everything from food processing, juicing, homemade nut milks, and of course perfectly smooth smoothies! I recommend the Explorian Series blenders for an affordable option, or the Vitamix A3500 for a top of the line smart blender.
- Category: dessert
Keywords: mango bars, mango squares, mango coconut dessert bars