Description
These easy mango bars are a no-bake tropical dessert made with creamy mango filling layered between soft tea biscuits. With only five ingredients, they’re fruity, light, and refreshing — perfect for summer or any time you want a quick, fuss-free sweet treat.
Ingredients
1 1/2 x 320 g packets plain tea biscuits
500 g (2 cups) frozen mango, thawed slightly and excess liquid removed
600 ml thickened cream
2 x 100 g packets vanilla flavoured dessert mix
Icing sugar, to dust
Instructions
- Grease a 3cm-deep, 20 x 30 cm slice pan and line it with baking paper, leaving some overhang on the long sides.
- Arrange half the biscuits over the base of the prepared pan, trimming to fit.
- Reserve 125 g (½ cup) of mango and blend the rest until smooth. Finely chop the reserved portion.
- In a large bowl, combine the blended mango, thickened cream, and both dessert mixes. Beat with electric beaters until thick and smooth. Stir in the chopped mango.
- Spread the mango mixture evenly over the biscuit base and smooth the top.
- Top with another layer of biscuits, trimming as needed to fit neatly. Cover and refrigerate for at least 2 hours or until firm.
- To serve, dust with icing sugar, lift from the pan using the paper overhang, and slice into bars.
Notes
Add a squeeze of lime juice for extra tanginess.
Use Nice biscuits or graham crackers for more flavour.
Drizzle melted white chocolate on top before serving for indulgence.
Mix in shredded coconut or passionfruit pulp for a tropical twist.
Store in the fridge for up to 4 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Australian
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
