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Salted mango and coconut ice cream crumble bars

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  • Vegetarian
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free

Put a fresh twist on dessert with these mango and coconut ice cream bars. They’re coated in a crunchy oat mixture for added texture.

  • Serves16
  • Cook time30 minutes
  • Prep time20 minutes, + Cooling & 4 1/2 hours freezing time


  • 3/4 cup (165g) brown sugar
  • 2 cups (300g) plain flour
  • 1 cup (75g) shredded coconut
  • 2/3 cup (60g) rolled oats
  • 250g unsalted butter, melted
  • 1/2 cup (80g) finely chopped dried mango
  • 50g unsalted butter, extra
  • 2 large mangoes, stoned, peeled, coarsely chopped
  • 1/2 cup (110g) brown sugar, extra
  • 1 tsp vanilla extract
  • 1 tsp sea salt flakes
  • 2L vanilla ice cream, softened
  • 270ml can coconut cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Line a baking tray with baking paper. Place the sugar, flour, coconut and oats in a bowl and stir to combine. Add butter and use a round-bladed knife to stir until just combined. Spoon onto the lined tray. Bake, stirring occasionally, for 30 mins or until golden. Stir in dried mango. Cool.
  2. Step 2

    Meanwhile, melt the extra butter in a non-stick frying pan over medium heat. Add the fresh mango, extra sugar and vanilla. Cook, stirring occasionally, for 5 mins or until the mixture is golden and caramelised. Sprinkle with the salt and set aside to cool.
  3. Step 3

    Grease a 20cm (base measurement) square cake pan. Line the base and sides with baking paper, allowing sides to overhang. Sprinkle half the oat mixture over the base of the lined pan. Place in the freezer for 30 mins to chill.
  4. Step 4

    Meanwhile, combine ice cream and coconut cream in a bowl. Add mango mixture and gently swirl to marble.
  5. Step 5

    Spoon the ice cream mixture over the oat mixture in the pan. Smooth the surface. Sprinkle with the remaining oat mixture, pressing down gently. Place in the freezer for 4 hours or until firm. Cut into pieces and serve immediately.

Nutrition Information

Per Serve

Energy: 2134kJ/511 Cals (25%)

Protein: 6g (12%)

Fat: 29g (41%)

Sat fat: 20g (83%)

Carb: 56g (18%)

Sugar: 39g (43%)

Fibre: 3g (10%)

Sodium: 184mg (9%)