Why You’ll Love This Recipe

I love this recipe because it’s fuss-free yet so delicious. The creamy mango filling pairs beautifully with the soft biscuit base, creating a dessert that’s both light and indulgent. There’s no need for baking or complicated steps — just blend, layer, chill, and enjoy. It’s also a great make-ahead treat that’s perfect for parties, picnics, or a sweet afternoon snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 x 320 g pkt plain tea biscuits
500 g (2 cups) Frozen mango, Thawed slightly and excess liquid removed
600 ml Thickened cream
2 x 100 g pkt Vanilla flavoured dessert mix
Icing sugar, To dust

Directions

I start by greasing a 3cm-deep, 20 x 30 cm slice pan and lining it with baking paper, leaving some paper overhanging on the long sides to make lifting out easier later. I arrange half of the biscuits over the base of the prepared pan, trimming them as needed so they fit snugly.

Next, I reserve about 125 g (½ cup) of the mango and place the remaining mango in a food processor. I blend it until completely smooth and then finely chop the reserved portion.

In a large mixing bowl, I combine the blended mango, thickened cream, and both packets of vanilla dessert mix. Using electric beaters, I whip the mixture until it’s smooth, thick, and slightly fluffy. Then I stir in the finely chopped mango for a bit of texture.

I spread this creamy mango mixture evenly over the biscuit base, smoothing the surface with a spatula. I top it with another layer of biscuits, again trimming as needed so it fits neatly. I cover the pan and refrigerate it for at least 2 hours, or until the filling is set and firm.

When ready to serve, I dust the top with icing sugar, lift it out of the pan using the overhanging baking paper, and slice it into bars with a sharp knife.

Servings and Timing

This recipe makes 16 bars.
Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes

Variations

I sometimes add a squeeze of lime juice to the mango mixture for a tangy twist. For extra indulgence, I drizzle melted white chocolate over the top before serving. If I want a crunchier texture, I use Nice biscuits or graham crackers instead of the plain ones. For a tropical spin, I mix in shredded coconut or use passionfruit pulp in place of some of the mango.

Storage/Reheating

I store the mango bars in an airtight container in the fridge for up to 4 days. They also freeze beautifully — I wrap individual pieces in baking paper and store them in a container for up to a month. To serve, I let them thaw in the fridge for a couple of hours or enjoy them slightly chilled straight from the freezer for an ice cream-like texture.

FAQs

Can I use fresh mango instead of frozen?

Yes, fresh mango works perfectly. I just make sure it’s ripe and sweet for the best flavour.

Can I use a different type of biscuit?

Definitely. I sometimes use Nice, Marie, or graham crackers depending on what I have.

Can I make this dairy-free?

Yes, I use dairy-free cream and a compatible dessert mix. Just check the labels.

How long do they take to set?

They usually set in about 2 hours, but I sometimes chill them overnight for a firmer texture.

Can I use a different flavour dessert mix?

Yes, vanilla works best, but coconut or white chocolate pudding mix also tastes great.

How do I stop the bars from sticking?

I make sure to line the tray well with baking paper, leaving overhang for easy lifting.

Can I make these ahead of time?

Yes, I make them a day ahead and store them covered in the fridge until serving.

Do I need to thaw the mango completely?

No, just slightly softened so it blends easily without being too watery.

Can I add toppings?

Absolutely. I sometimes top them with toasted coconut flakes or extra diced mango.

How should I serve them?

I like serving them chilled, dusted with icing sugar, and with a side of whipped cream or fresh fruit.

Conclusion

I love these easy mango bars for their creamy texture, tropical flavour, and no-bake convenience. They’re light yet luscious, making them perfect for warm days or whenever I crave something fruity and refreshing. With just five simple ingredients, I can make a dessert that looks impressive and tastes even better — a sweet, sunny treat all year round.