Mango Energy Bars

I’ve been making energy bars and balls for years! I can make them in minutes, and my boys have always enjoyed snacking on these sweet and chewy treats. Plus, there are so many flavor possibilities.

Some of our favorites are Apricot Chia Energy Bars and Banana Nut Energy Bars. But I really love the tropical vibes in these Mango Energy Bars. The combo of mango and coconut brings me to a sunny destination even if I’m not leaving my house.

Mango Energy Bars – Easy No-Bake Snack!

Besides the sweet and bright flavors, here are even more reasons to love these snack bars…

• So easy. The list of ingredients is short and simple. And you don’t even have to turn on the oven! Just blend everything into a thick mixture, press it into a pan, and let it firm up.
• Perfectly portable. These bars can be kept at room temperature, meaning they are great to go in lunchboxes, but they also last longer if you store them in the fridge or freezer when you need to grab something fast for a last-minute adventure.
• Lots of textures. Besides the chewiness of the dried fruit, you get a little crunch fro the seeds, and sweet, creamy bursts of white chocolate.
• Allergy-friendly. They are completely nut-free, making them perfect for packing even when you may be going somewhere that has a no-nut policy. And they are dairy-, egg-, and gluten-free, so you have no worries if your kids or any of their friends have any allergies.

Recipe Ingredients

Here’s a quick rundown of what you’ll need to whip up a quick batch of these snack bars so you can make your shopping list. Scroll down to the recipe card so you can get the full amounts and step-by-step instructions.

• Dried fruit. I use a combination of dried mango for the characteristic flavor, plus pitted dates for extra sweetness and stickiness.
• Seeds. A combination of flax seeds and chia seeds is good for binding and texture, but you can use one of the other.
• Shredded coconut. Unsweetened is preferred here.
• White chocolate chips. You can use vegan, if desired, or if you need a dairy free option.

Tips for Making and Storing Energy Bars

• Line your pan. A piece of wax paper or even parchment (though that sometimes sticks more) will help you lift the bars out of the pan for cutting them into squares.
• Adjust the consistency. After you process and mix it with a spatula, you may find you need to add a little water to get it into a paste that you can work into bars.
• Make energy bites. You can also roll the mixture into balls and make an easily poppable snack. I sometimes like to roll them in more finely shredded coconut.
• Store as long as needed. The mango energy bars will last for a few days in an airtight container on the counter at room temperature, or a couple of weeks in the fridge. You can even make a few batches to keep them on hand in the freezer for up to two months, so you always have a portable snack ready.