Triple-Layer No-Bake Mango Bars

published May 16, 2023
No-Bake Mango Bars Recipe

A trifecta of buttery, ginger-spiked graham cracker crust, a smooth mango filling, and a blanket of fluffy whipped cream on top.

MakesMakes 24 (2-inch) bars

Prep35 minutes

Cook5 minutes

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No-Bake Sheet Pan Mango Tart sliced on plate with fork
Credit: Kelli Foster

If you like mangoes even just a little bit, you’ve got to try these triple-layer no-bake mango bars — I guarantee you’ll love them. Inspired by icebox pies, these sturdy (yet easily sliceable) bars are much simpler to pull off than a whole pie. The mango bars have a buttery, ginger-spiked graham cracker base, a thick layer of smooth mango filling, and a blanket of fluffy whipped cream on top. Light, totally dreamy, and pleasantly sweet, these bars are the perfect dessert for any and all summer occasions.

What Are No-Bake Mango Bars Made Of?

  • Graham cracker crust. Pulse whole sheets of graham crackers, granulated sugar, ground ginger, and a pinch of salt in the food processor until sandy (or you can start with graham cracker crumbs). Mix with melted butter and press into a 9×13-inch pan. Then, chill to firm up the crust before adding the next layer.
  • Mango filling. For this layer, choose the ripest mangoes you can find — large mangoes, like Kent, Tommy Atkins, or Haden or petite honey mangoes are ideal. They should give slightly to the touch. If they don’t, let them ripen on the counter for a couple of days — you’ll get sweeter, more flavorful bars for it. You’ll dice and purée the flesh (or use thawed frozen mango purée), lime juice, granulated sugar, and unflavored powdered gelatin. Pour over the graham cracker crust and chill at least four hours up to overnight to set and firm up. 
  • Whipped cream topping. This one-ingredient topping is made from just heavy cream! Wait to add the whipped cream until the filling is set and you’re ready to serve.
Credit: Kelli Foster

If You’re Making No-Bake Mango Bars, a Few Tips

  • Allow the mango layer to fully set first. Ideally, let it set overnight, although about four fours is sufficient for the layer to firm up.
  • Add whipped cream just before serving. Whip the cream in a stand mixer with the whisk attachment, an electric hand mixer, or with a whisk for a little arm workout.
  • Mango purée works as a substitute. The recipe calls for fresh or thawed frozen mango chunks, but an equal amount of mango purée (not juice) will work as a substitute. 

No-Bake Mango Bars Recipe

A trifecta of buttery, ginger-spiked graham cracker crust, a smooth mango filling, and a blanket of fluffy whipped cream on top.

Prep time 35 minutes

Cook time 5 minutes

Makes Makes 24 (2-inch) bars

Nutritional Info

Ingredients

  • 8 tablespoons

    (1 stick) unsalted butter

  • 16

    whole graham cracker sheets (about 8 ounces), or 2 cups graham cracker crumbs

  • 1 cup

    granulated sugar, divided

  • 1 teaspoon

    ground ginger

  • 1/2 teaspoon

    kosher salt, divided

  • 4 pounds

    ripe mangos (about 4 large), or 4 pounds thawed frozen mango chunks (about 6 cups)

  • 2

    medium limes

  • 3/4 cup

    cool water

  • 2 tablespoon

    unflavored powdered gelatin

  • 2 cups

    cold heavy cream

Instructions

Make the crust

  1. Place 1 stick unsalted butter in a medium microwave-safe bowl. Microwave in 20-second bursts until mostly melted, about 60 seconds total (it will melt completely as it sits). (Alternatively, melt the butter in a small saucepan over medium heat.) Set aside to cool slightly.

  2. Break 16 whole graham cracker sheets into rough pieces and place in a food processor fitted with a blade attachment. Add 1/4 cup of the granulated sugar, 1 teaspoon ground ginger, and 1/4 teaspoon of the kosher salt. Process until the crackers are the texture of sand, about 15 seconds. Add the melted butter and pulse to combine, 6 to 8 (1-second) pulses. (If using graham cracker crumbs, just stir the crumbs and butter together in a medium bowl.)

  3. Transfer the mixture to a 9x13-inch baking dish. Use the bottom of a measuring cup or your fingers to press the crumbs into an even layer, making sure to reach the edges and fill the corners. Refrigerate uncovered for at least 1 hour, or cover and refrigerate for up to 1 day. Meanwhile, prepare the filling.

Make the filling

  1. Wipe the food processor clean with a paper towel.

  2. Prepare the following, adding each to the bowl of the food processor as you complete it: Peel, pit, and finely dice 1 large mango (about 1 3/4 cups). Juice 2 medium limes (about 1/4 cup). Process until smooth and puréed (about 4 cups), about 1 minute.

  3. Place 3/4 cup cool water in a large heatproof bowl. Sprinkle 2 tablespoons powdered gelatin evenly over the surface. Let stand for 5 minutes to bloom.

  4. Meanwhile, place 1 cup of the mango purée, the remaining 3/4 cup granulated sugar, and remaining 1/4 teaspoon kosher salt in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally to dissolve the sugar and salt, 3 to 4 minutes. Do not bring to a boil.

  5. Add to the gelatin mixture and whisk to dissolve. Add the remaining mango purée and whisk to combine.

  6. Pour the filling over the crust and spread into an even layer with a flexible spatula. Cover and refrigerate until the filling is set and firm, at least 4 hours or preferably overnight.

  7. Right before serving, place 2 cups cold heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until stiff peaks form, 2 to 5 minutes. (Alternatively, use a large bowl and an electric hand mixer or whisk.) Spread the whipped cream over the filling in an even layer. Cut into 24 pieces.

Recipe Notes

Substitutions: You can substitute 4 cups mango purée (not juice) for the fresh or frozen mango chunks. Stir the lime juice directly into the puree.

Make ahead: The crust can be made up to 1 day in advance, covered, and refrigerated.