Creamy Mango Passionfruit Bars

Name: Creamy Mango Passionfruit Bars
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 200g digestive biscuits; 100g unsalted butter, melted; 300g mango purée; 120ml passionfruit pulp; 397g condensed milk; 3 large egg yolks; 2 tbsp lime juice

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These creamy mango passionfruit bars are a bright, tropical twist on a classic traybake. They have a crisp biscuit base, a smooth and gently set fruit filling, and a fresh balance of sweetness and tang. The texture is rich yet light, with every bite melting softly on the tongue. This is an easy recipe with simple steps, taking about 30 minutes of preparation and around 2 hours including baking and cooling.

Ingredients

For the biscuit base

200g digestive biscuits
100g unsalted butter, melted

For the mango passionfruit filling

300g mango purée, fresh or canned
120ml passionfruit pulp, seeds removed if preferred
397g full-fat condensed milk
3 large egg yolks
2 tbsp fresh lime juice

For topping

Fresh passionfruit pulp, to drizzle
Icing sugar, for light dusting

How to Make Creamy Mango Passionfruit Bars

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 23 x 30cm traybake tin with baking parchment, leaving a little overhang for easy lifting.
Make the base: Crush the digestive biscuits finely using a food processor or rolling pin. Stir in the melted butter until evenly coated, then press firmly into the base of the tin.
Bake the base: Bake for 10 minutes until lightly golden. Remove from the oven and set aside while you prepare the filling.
Mix the filling: In a large bowl, whisk the mango purée, passionfruit pulp, condensed milk, egg yolks, and lime juice until smooth and glossy.
Fill and bake: Pour the filling over the warm biscuit base and smooth the surface. Bake for 20 to 25 minutes until just set with a gentle wobble in the centre.
Cool completely: Allow the bars to cool in the tin, then refrigerate for at least 1 hour to fully set before slicing.
Finish and serve: Lift out, slice into bars, drizzle with fresh passionfruit, and dust lightly with icing sugar.

Related: Cinnamon Roll Cake Treat

Tips

How do I get clean slices?

Chill the bars well and use a sharp knife wiped clean between cuts for neat edges.

Can I make the filling smoother?

Strain the passionfruit pulp before mixing if you prefer a seed-free finish.

What if my filling cracks?

Remove the bars as soon as they are just set. Overbaking is the usual cause of cracks.

Serving Suggestions

Serve chilled with fresh mango slices
Pair with lightly whipped cream
Add a scoop of vanilla ice cream for dessert

Storage

Room temperature

Not recommended, as the filling is dairy-based.

Refrigerator

Store in an airtight container for up to 4 days.

Freezing

Freeze sliced bars for up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Calories: 320 kcal
Carbohydrates: 38g
Protein: 6g
Fat: 17g
Saturated fat: 10g
Sodium: 120mg

Nutrition values are estimates and may vary.

FAQs

Can I bake this as a loaf instead?

This recipe works best as a traybake. A loaf tin will make the filling too deep and may not set evenly.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even setting for the filling.

Can I use bottled mango juice?

Mango juice is too thin. Use mango purée for the correct texture and flavour.

Are these bars suitable for children?

Yes, they are naturally sweet and gently tangy, making them popular with all ages.