Rich Cream Cheese Mango Graham Bar

There’s something so satisfying about desserts that remind me of summer, and these mango graham bars definitely fit the bill. I started making these when my kids begged for something sweet but didn’t want to wait for a cake to bake. Now they’ve become our go-to treat when we want something easy and refreshing.

What I love most about these bars is how simple they are to put together. You don’t need fancy equipment or hard-to-find ingredients – just some graham crackers, fresh mangoes, and a few pantry staples. I often prep these the night before when I’m already in the kitchen cleaning up after dinner, and they’re ready to enjoy the next day.

Whether you’re looking for a quick dessert for unexpected guests or just craving something sweet, these mango graham bars are perfect. They’re cool, creamy, and have just the right amount of crunch. Trust me, once you try them, you’ll want to keep the ingredients on hand all the time.

What Kind of Mango Should I Use?

For the best mango puree, you’ll want to use ripe, sweet mangoes that are slightly soft to the touch. Ataulfo (also called honey or champagne) mangoes are perfect for this recipe because they’re naturally creamy and have minimal fibers, making them easy to puree. If you can’t find Ataulfo mangoes, Tommy Atkins or Kent varieties will work too – just be sure to strain the puree if you notice any stringy bits. The key is picking mangoes that yield slightly when pressed and have a sweet, fruity aroma near the stem. If your mangoes are still firm, let them ripen at room temperature for a few days before using them in your recipe.

Options for Substitutions

Let me share some helpful substitutions for this tropical treat:

• Fresh mango puree: If fresh mangoes aren’t available, you can use thawed frozen mango chunks or canned mango puree. Just make sure to drain excess liquid. In a pinch, you could even use peach puree, though the tropical flavor will be different.
• Graham crackers: No graham crackers? Try using digestive biscuits, vanilla wafers, or any plain cookie crumbs. For gluten-free options, gluten-free graham crackers or crushed gluten-free cookies work great.
• Coconut cream: If you can’t find coconut cream, you can use the thick part from a can of full-fat coconut milk that’s been chilled overnight. Heavy cream can work too, but you’ll lose some coconut flavor.
• Cream cheese: Philadelphia brand is recommended for the best texture, but any full-fat cream cheese will work. Just avoid light versions as they can make the filling watery.
• Coconut flavoring: If you don’t have coconut flavoring, you can skip it or use vanilla extract instead. The coconut cream and shredded coconut will still give plenty of coconut taste.
• Lime juice: Lemon juice works just as well if you don’t have lime. Use the same amount.

Watch Out for These Mistakes While Baking

The biggest challenge when making mango graham bars is getting the perfect cheesecake texture – room temperature ingredients are absolutely crucial, so make sure to take your cream cheese and eggs out of the fridge at least 2 hours before starting. Another common mistake is over-mixing the cheesecake batter after adding the eggs, which can lead to cracks and a less creamy texture – mix just until the ingredients are combined, no more. The mango puree needs special attention too – strain it well to remove any fibrous bits, and cook it down slightly if it seems too watery, as excess moisture can prevent your bars from setting properly. For the best results, let these bars chill completely (preferably overnight) before cutting, and use a hot knife (run under hot water and wiped dry) for clean, professional-looking slices.

What to Serve With Mango Graham Bars?

These tropical mango graham bars are perfect for serving alongside a scoop of vanilla ice cream or a dollop of whipped coconut cream to play up those island flavors. A drizzle of fresh mango puree or passion fruit sauce over the top adds a nice fruity punch that complements the creamy filling. For drinks, try pairing these bars with an iced Thai tea, cold brew coffee, or even a coconut mojito if you’re feeling fancy. If you’re serving these at a party, a bowl of fresh tropical fruits like pineapple chunks and sliced kiwi makes a nice accompaniment.

Storage Instructions

Keep Fresh: These mango graham bars stay fresh in an airtight container in the refrigerator for up to 5 days. The creamy texture and tropical flavors actually get better after a day, as the flavors have time to meld together. I like to place a piece of parchment paper between layers to prevent them from sticking.

Freeze: Want to save some for later? Cut the bars into portions, wrap them individually in plastic wrap, and place them in a freezer-safe container. They’ll keep well for up to 3 months in the freezer. This is great when you need a quick tropical dessert fix!

Thaw: When you’re craving a piece, just transfer your frozen bar to the refrigerator and let it thaw overnight. The texture will be just as creamy as when it was fresh. Avoid thawing at room temperature as this can make the bars too soft and affect their structure.

Preparation Time	15-20 minutes
Cooking Time	60-70 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 30-40 g
• Fat: 170-190 g
• Carbohydrates: 250-270 g

Ingredients

For the mango curd:

• 1/2 cup fresh mango puree (or frozen mango thawed and blended for smooth consistency)
• juice from 1/2 lime (freshly squeezed for best flavor)
• 1/4 cup sugar
• 1 whole egg plus 1 yolk (room temperature)
• 1 tbsp corn starch (prevents graininess when cooked)

For the crust:

• 1/4 cup sugar
• 6 tbsp unsalted butter, melted (I use Kerrygold for richness)
• 1/2 cup unsweetened shredded coconut
• 1 cup graham cracker crumbs (finely crushed, about 8-9 crackers)

For the cheesecake filling:

• 16 oz full-fat cream cheese, at room temperature (Philadelphia brand works best)
• 2 large eggs, at room temperature
• 1 cup sugar
• 1/4 tsp coconut flavoring
• 1/3 cup coconut cream (creates silky, luxurious texture)

Step 1: Make the Mango Curd Base

• 1/2 cup fresh mango puree
• 1/4 cup sugar
• juice from 1/2 lime
• 1 tbsp corn starch

In a small saucepan, combine the mango puree, 1/4 cup sugar, lime juice, and corn starch.

Whisk until the corn starch is fully dissolved and there are no lumps.

Place the pan over medium heat and cook, stirring constantly, until the mixture comes to a boil.

Once boiling, continue cooking for 30 seconds more, then remove from heat.

Transfer the curd to a small container and let it cool to room temperature—this can be done while you prepare other components, saving time.

The corn starch will thicken the curd and give it a silky consistency without any graininess.

Step 2: Prepare the Pan and Make the Crust

• 1 cup graham cracker crumbs
• 1/2 cup unsweetened shredded coconut
• 1/4 cup sugar
• 6 tbsp unsalted butter, melted

Preheat your oven to 350°F (175°C).

While the oven heats, prepare an 8×8 inch baking pan by lightly spraying it with cooking spray and lining it with parchment paper, leaving a slight overhang on two sides for easy removal later.

In a medium bowl, combine the graham cracker crumbs, shredded coconut, 1/4 cup sugar, and melted butter, mixing until the texture resembles wet sand.

Press this mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to create an even layer.

Bake for 8 minutes until lightly golden, then remove and let cool slightly—this pre-baking prevents a soggy crust.

Step 3: Prepare the Cream Cheese Filling

• 16 oz full-fat cream cheese, at room temperature
• 1 cup sugar
• 1 whole egg plus 1 yolk
• 1/3 cup coconut cream
• 1/4 tsp coconut flavoring

In a large bowl, beat the room-temperature cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, about 2-3 minutes—this is crucial for avoiding lumps in your final filling.

Add the 1 cup sugar and mix until well combined.

Add the whole egg and egg yolk one at a time, mixing on low speed after each addition just until incorporated (overmixing can incorporate too much air and cause cracking).

Finally, add the coconut cream and coconut flavoring, folding gently with a spatula to combine.

I like to use full-fat cream cheese because it creates a richer, denser bar that feels more luxurious—cheaper brands can result in a lighter, airier texture that doesn’t showcase the mango as well.

Step 4: Assemble and Bake the Bars

• cream cheese filling from Step 3
• cooled graham crust from Step 2
• cooled mango curd from Step 1

Pour the cream cheese filling from Step 3 over the cooled graham crust from Step 2, spreading it evenly.

Using a piping bag or small spoon, create small dots or drizzles of the cooled mango curd from Step 1 across the surface of the filling.

Take a toothpick or small skewer and gently drag it through the curd to create swirled patterns—don’t overwork this or you’ll lose the visual contrast between the layers.

Place the pan in the preheated 350°F oven and bake for 45-50 minutes.

The bars are done when the top is puffed and set around the edges but still has a slight jiggle in the center when you gently shake the pan.

Step 5: Cool and Chill the Bars

Remove the pan from the oven and let it sit at room temperature for 20 minutes to begin setting.

Transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight—this resting time is essential because it allows the filling to fully set and the flavors to meld together.

I find that chilling overnight actually improves the texture, making the bars firmer and easier to cut cleanly with fewer cracks.

Step 6: Cut and Serve

Remove the chilled pan from the refrigerator and run a thin knife around the edges to loosen the bars from the pan.

Using the parchment paper overhang, lift the entire block out of the pan and place it on a cutting board.

Cut into 8 large pieces or 16 smaller pieces using a sharp, hot knife (wipe the blade between cuts for clean edges).

Serve chilled or at room temperature—these bars are best enjoyed within 5 days and should be stored in an airtight container in the refrigerator.