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Tropical mango banana and coconut bars
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Tropicana Bars

Transport yourself to Bali with these super summery Tropicana Bars. Fresh mango, banana, coconut, and only 15 minutes to prep.
Course Dessert
Cuisine asian, New Zealand
Diet Vegan
Keyword banana, coconut, Ice cream, mango, tropical
Prep Time 15 minutes
Set Time 10 hours
Total Time 10 hours 15 minutes
Servings 12
Calories 191kcal
Author Buffy Ellen Gill
Cost $8

Equipment

Ingredients

Cream Layer

  • 2 c banana sliced & frozen
  • 1 c coconut cream
  • ¼ c dates
  • 1 tsp vanilla extract
  • 1 tsp guar gum (optional)

Mango Layer

  • 2 c mango cubed & frozen
  • 1 c coconut cream
  • ¼ c dates
  • 1 tsp vanilla extract
  • 1 tsp guar gum (optional)
  • pinch sea salt

Topping

  • shredded coconut

Instructions

Cream Layer

  • Blend cream ingredients in a blender on high until super smooth, pour into a lined square tin, and place in the freezer to set while making the mango layer.

Mango Layer

  • Add mango ingredients to the blender and blend until super smooth, then pour carefully onto the cream layer and spread out flat.
  • Sprinkle with shredded coconut, freeze overnight, then slice into bars. Bring out 5-10 minutes before serving so they soften slightly.

Video

Nutrition

Calories: 191kcal | Carbohydrates: 18g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 307mg | Fiber: 3g | Sugar: 11g | Vitamin A: 314IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg