Healthy frozen mango macadamia bar

Jacqueline Alwill

Brown Paper Nutrition

It’s only 200 days in a mango season – which seems like a lot, but when it’s during the holiday time and all you can think about is mangoes, eating of mangoes and cooking with said mangoes the season seems to go far too quickly would you agree?

So I made the most of the above mentioned seeing, eating and cooking with mangoes and made a HEALTHY FROZEN MANGO MACADAMIA BAR.

It’s a bit of a Weiss Bar imposter… although I think the freshness of the fruit and the fact the white creamy stripey portion isn’t cream but macadamias makes it even more delicious. I used the nutty component from my recipe for Tropical Macadamia Bark here and added some melted cacao butter to the blend so it would hold well and it did!

Truthfully – I think the ratio of the bar is a little imbalanced and maybe there should be a bit more mango than white so if you’re doing so either reduce the white component or pump up the mango a bit more – maybe by an extra 50%. You can play around, this recipe is super flexible, you actually can’t go too wrong with it no matter what you do so long as you have the key ingredients.

HEALTHY FROZEN MANGO MACADAMIA BAR 

Gluten free : Dairy Free : Paleo : Vegetarian (vegan optional)

Serves 10

Mango layer (can increase the mangoes here for a higher mango ratio)

2 large mangoes, flesh scooped out

Cream layer:

2/3 cup coconut oil, melted on low heat
3/4 cup natural macadamias
1 tablespoon vanilla extract
3 tablespoons maple syrup or honey

80g raw cacao butter, melted on low heat

Blend mangoes and pour into lined 12x24cm loaf tin, then place in freezer.

Clean out blender.

Add melted coconut oil, macadamias, vanilla, honey or maple if vegan option, and melted raw cacao butter to blender and blitz until smooth.

Pour over the mango layer and place back in freezer to set for 6 hours.

Allow to thaw for 10 minutes or so before slicing with a hot knife (dip the knife in some boiling water) and serving.