epicurious3.0
No-Bake Mangonada Bars
These creamy, no-bake ice cream bars capture the sweet-spicy-tangy flavors found in the classic Mexican frozen mangonada beverage.
👥 16 Servings⏱️ Prep & Cook: 1h 25m🔥 Cook: 1h👤 Anikah Shaokat 📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●food processor
- ●measuring cup
- ●saucepan
- ●whisk
- ●bowl
- ●cutting board
📝 Preparation Steps
1
Crust
2
Spray an 8x8" metal baking pan with nonstick vegetable oil spray and line with 2 sheets of parchment paper, leaving overhang on all 4 sides. Pulse 20 Maria cookies (4–5 oz.) in a food processor until fine crumbs form, about ⏱️ 30 seconds. Add ½ cup (1 stick) unsalted butter, melted, 1 Tbsp. plus 1 tsp. light brown sugar, and 2 tsp. Tajín Clásico or other chile-lime seasoning and pulse just until cookie crumbs are moistened, 10–15 pulses. (Alternatively, you can pound cookies in a resealable plastic bag with a rolling pin, then add butter, brown sugar, and Tajín and massage to combine.)
Nonstick vegetable oil spray (for pan)Maria cookies (4–5 oz.)20. plus 1 tsp. light brown sugar1 Tbsp. Tajín Clásico or other chile-lime seasoning2 tspTajín Clásico or other chile-lime seasoning (for serving)
3
Transfer mixture to prepared pan and press firmly and evenly across bottom with a measuring cup. Freeze crust, uncovered, while you make the filling.
4
Filling and Assembly
5
Whisk together one 4-oz. bag frozen mango pulp, thawed, or 1¾ cups mango nectar, juice of 1 lime, 1¼ cups (250 g) granulated sugar, ⅓ cup cornstarch, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium saucepan until no lumps remain. Set over medium heat and cook, whisking constantly, until mixture comes to a gentle simmer (it should be slowly bubbling) and is thick enough to coat a spoon, 6–⏱️ 8 minutes. Immediately remove from heat.
14-oz. bag frozen mango pulp, thawed, or 1¾ cups mango nectar1large mango (such as Ataulfo or Champagne), peeled, cut into ½" pieces1Juice of 1 lime¼ cups (250 g) granulated sugar1¼ cup (packed; 50 g) light brown sugar
6
Whisk 5 large egg yolks and 2 large eggs in a medium heatproof bowl until smooth. Pour about half of hot mango mixture into egg mixture, whisking constantly; continue to whisk until combined. Transfer egg mixture to saucepan with remaining mango mixture and cook over medium heat, whisking constantly, until curd is thick enough to thickly coat a spoon, about ⏱️ 5 minutes. Add 6 Tbsp. unsalted butter, cut into small pieces, and cook, whisking constantly, until butter is melted and incorporated into curd, 2–⏱️ 3 minutes. Scrape curd into a large bowl and let cool ⏱️ 10 minutes. Stir 1 Tbsp. vodka, if using, into mango curd and let curd cool completely, 25–⏱️ 35 minutes.
large egg yolks5large eggs214-oz. bag frozen mango pulp, thawed, or 1¾ cups mango nectar1large mango (such as Ataulfo or Champagne), peeled, cut into ½" pieces1. unsalted butter, cut into small pieces6 Tbsp. vodka (optional)1 Tbsp
7
Vigorously whisk ⅓ cup heavy cream in a medium bowl until stiff peaks form, about ⏱️ 3 minutes. Fold whipped cream into cooled mango curd to combine. Pour mixture over chilled crust, smooth surface, and freeze until firm enough to support the mango but not so frozen that it is rock solid, at least ⏱️ 2 hours and up to ⏱️ 4 hours.
14-oz. bag frozen mango pulp, thawed, or 1¾ cups mango nectar1large mango (such as Ataulfo or Champagne), peeled, cut into ½" pieces1
8
Bring ½ cup chamoy and ¼ cup (packed; 50 g) light brown sugar to a boil in a small saucepan over medium heat. Cook, stirring often, until sugar is melted and mixture is thickened and syrupy, about ⏱️ 3 minutes. Let syrup cool.
9
Evenly spoon chamoy syrup over filling. Scatter 1 large mango (such as Ataulfo or Champagne), peeled, cut into ½" pieces, over in a single layer, pressing into syrup slightly to adhere and sprinkle generously with Tajín Clásico or other chile-lime seasoning. Freeze until frozen (topping should feel solid and not give way when gently pressed), at least ⏱️ 6 hours.
14-oz. bag frozen mango pulp, thawed, or 1¾ cups mango nectar1large mango (such as Ataulfo or Champagne), peeled, cut into ½" pieces1. Tajín Clásico or other chile-lime seasoning2 tspTajín Clásico or other chile-lime seasoning (for serving)
10
When ready to serve, using parchment overhang, lift bars out of pan and onto a cutting board. Cut into a 4x4 grid to make 16 squares. Do Ahead: Bars can be made 1 month ahead. Cover tightly and keep frozen.
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