Frozen Mango Coconut Bars

These frozen mango coconut bars are sunshine in dessert form. Made with real mango and creamy coconut, this no-bake treat delivers refreshing tropical flavor in every bite. They’re dairy-free, naturally sweetened, and perfect for hot summer days or when you’re craving something light yet satisfying.

Why You’ll Love This Recipe

What makes these bars stand out?

• They’re gluten-free, dairy-free, and use wholesome ingredients.
• No baking required, making them ideal for warm weather.
• Naturally sweet and vibrant from fresh mango purée.
• The creamy coconut base gives a luscious texture without added cream.

Ingredients

For the Coconut Base

• 1½ cups unsweetened shredded coconut
• ½ cup almond flour
• 2 tbsp coconut oil, melted
• 2 tbsp maple syrup
• Pinch of sea salt

For the Mango Layer

• 1½ cups fresh or frozen mango, thawed
• ¼ cup coconut cream (thick part from a chilled can of coconut milk)
• 2 tbsp maple syrup
• 1 tsp fresh lime juice

How to Make Frozen Mango Coconut Bars

Step 1: Prepare the Coconut Crust

Blend the shredded coconut, almond flour, coconut oil, maple syrup, and salt in a food processor until a sticky dough forms. Press the mixture firmly into a parchment-lined loaf pan to create an even base.

Step 2: Make the Mango Layer

In a clean blender, blend mango, coconut cream, maple syrup, and lime juice until silky smooth. Pour the mango layer over the coconut crust and smooth the top with a spatula.

Step 3: Freeze

Cover the pan and freeze for at least 3–4 hours, or until fully set. For easier slicing, let it sit at room temperature for 5 minutes before cutting.

Step 4: Slice and Serve

Cut into bars or squares and enjoy immediately. Keep any extras stored in the freezer in an airtight container.

Optional Additions

• Add a chia seed layer for extra texture.
• Sprinkle toasted coconut flakes on top before freezing.
• Use passionfruit puree alongside mango for added tang.