HOMEMADE CEREAL AND FRUIT BAR RECIPES
Mango, cashew & coconut
Tropical sweetness with plenty of bite.
Dried mango and cashews give this homemade bar its character. Tropical sweetness with plenty of bite. Choose soft dried mango without added sugar if possible.
Prep : 25 minChill: 2 hoursA little practiceNo baking
What you’ll need
10 bars
- Dried mangopossible sulfites190 g
- Cashewstree nuts150 g
- Cashew buttertree nuts75 g
- Desiccated coconut50 g
Allergies : Check labels and prevent cross-contact while preparing.
A little for the planet : choose organic, local ingredients whenever you can.
Let’s make it
- Line a roughly 20 × 20 cm tin with baking paper. The mixture will make 10 bars about 2 cm thick.
- Finely dice the dried mango, chop the cashews and reserve a little coconut.
- Mash about two thirds of the mango with cashew butter; work in the remaining fruit, nuts and coconut.
- Press into a compact slab, sprinkle with coconut and chill for at least 2 hours.
- After chilling, lift the slab out and cut into 10 bars. Keep in an airtight container in the fridge for up to 5 days.
Tip : Choose soft dried mango without added sugar if possible.
In your bar
Estimate per bar.
Energy221 kcal11 % of reference intake
Protein per bar4.9 g10 % of reference intake
Carbohydrates22.9 g9 % of reference intake
of which sugars14.2 g
Fat13.6 g19 % of reference intake
Fibre2.1 g
These are estimates based on average ingredient values; actual products may vary. Percentages use reference intakes for an average adult (2,000 kcal a day), not your personal needs.