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2025-12-23 23:59:59
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Tropical Mango Berry Ice Cream Bars
Chewy, creamy, fruity, and dipped in dark chocolate—these mango berry bars are the perfect no-bake treat. With a soft dried mango and cashew nougat base, a luscious berry coconut cream centre, and a vibrant raspberry topping, each bar is then coated in dark chocolate and sprinkled with salt and raspberry. They’re sunshine in a bite—sweet, cooling, and completely addictive.
Takes 1 hourhour30 minutesminutes
Serves 8
Ingredients
For the mango nougat base
200gdried mangoapprox. 2 cups
150gcashew nutsapprox. 1½ cups
For the berry cream filling
200gfrozen mixed berriesapprox. 1 cup
100gcoconut creamapprox. ½ cup
Toppings & chocolate coating
A handful of frozen raspberries
200gdark chocolateapprox. 1¼ cups, melted
Flaky sea salt or freeze-dried raspberries
Instructions
Prepare the mango nougat base
Soak the dried mango in boiling water for 5 minutes. In a food processor, blend the cashew nuts until fine. Drain the soaked mango, then add it to the food processor along with a pinch of salt. Blend until smooth and the mixture comes together and holds when pressed.
Make the berry cream filling
In a clean food processor or blender, combine the frozen berries and coconut cream. Blend until completely smooth and creamy. Taste and, if needed, add a touch of maple syrup depending on the tartness of the berries.
Assemble the layers
Line a loaf tin or small rectangular tray with parchment paper. Press the mango-cashew nougat mixture evenly into the base of the tin. Wetting the back of a spoon can help spread it more easily. Pour the berry cream filling over the top and smooth it out with a spatula. Scatter a handful of frozen raspberries on top for extra texture and flavour.
Freeze to set
Place the tin in the freezer for 1 hour, or until the mixture is firm enough to slice.
Coat in chocolate
Remove from the freezer and cut into 8–10 rectangular bars. Dip each bar into the melted dark chocolate, then immediately sprinkle with a pinch of flaky sea salt or freeze-dried raspberries.
Final set
Lay the chocolate-coated bars on a parchment-lined tray and return to the freezer for 10 minutes, or until the chocolate has fully set.
Serve and enjoy
Your Tropical Mango Berry Ice Cream Bars are ready to enjoy! Store any extras in the freezer and allow them to soften for a few minutes before eating.
Almonds or macadamia nuts can definitely work as substitutes for cashews in many recipes.
Just a little note:
Macadamias are naturally rich and creamy, making them a closer match in texture to cashews.
Feel free to experiment and tweak things to suit your own taste. Have fun in the kitchen and enjoy the process! 😊
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Would almonds or macadamia nuts be a good substitute for cashews (allergic)
Many thanks
Almonds or macadamia nuts can definitely work as substitutes for cashews in many recipes.
Just a little note:
Macadamias are naturally rich and creamy, making them a closer match in texture to cashews.
Feel free to experiment and tweak things to suit your own taste. Have fun in the kitchen and enjoy the process! 😊