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 hour 30 minutes
Serves 8
Ingredients
For the mango nougat base
- 200 g dried mango approx. 2 cups
- 150 g cashew nuts approx. 1½ cups
For the berry cream filling
- 200 g frozen mixed berries approx. 1 cup
- 100 g coconut cream approx. ½ cup
Toppings & chocolate coating
- A handful of frozen raspberries
- 200 g dark chocolate approx. 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.