No-Bake Coconut Mango Bars
Tropical mango and creamy coconut come together in these refreshing no-bake bars with a crunchy nut crust and smooth fruit layer. This caribbean-inspired desserts ready in about 20 minutes layers raw almonds, divided shredded unsweetened coconut, pitted medjool dates into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup raw almonds
- 1/2 cup, divided shredded unsweetened coconut
- 10 pitted medjool dates
- 1 cup fresh or frozen, thawed mango puree
- 1/2 cup coconut cream
- 3 tbsp honey
- 1 tbsp fresh lime juice
- 1/8 tsp salt
Instructions
- Step 1: Line an 8x8-inch pan with parchment paper. In a food processor, pulse 1 cup raw almonds, 1/4 cup shredded unsweetened coconut, and 10 pitted medjool dates until the mixture sticks together when pressed, about 20 pulses.
- Step 2: Press the crust mixture firmly into the bottom of the prepared pan in an even layer.
- Step 3: In a blender, combine 1 cup mango puree, 1/2 cup coconut cream, 3 tbsp honey, 1 tbsp fresh lime juice, 1/8 tsp salt, and remaining 1/4 cup shredded coconut. Blend until smooth and creamy.
- Step 4: Pour the mango coconut mixture over the crust and smooth the top with a spatula.
- Step 5: Refrigerate the bars for at least 4 hours or until firm enough to cut.
- Step 6: Once set, cut into 12 bars and serve chilled for a tropical, refreshing dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Coconut Mango Bars take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Coconut Mango Bars?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Coconut Mango Bars?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Coconut Mango Bars for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Coconut Mango Bars?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
