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With these simple Mango Balls, you may experience the taste of the tropics all year long! They’re an energy-boosting snack that just takes 15 minutes to prepare and are naturally vegan, nut-free, and gluten-free.
shredded coconut-covered mango balls on a dish I don’t know about you, but I find that including a little mango into my healthy snacks makes them taste ten times better. It’s a sweet, juicy, tropical fruit that elevates chia pudding and crumb bars to new heights every time. The dried mango is solely responsible for the deliciousness of these Mango Balls!
Energy bits and protein balls, such as my cashew butter protein bites, are convenient and healthful on-the-go snacks. They’re always useful to have on hand when you need a pick-me-up. I prepared these mango energy balls using a tropical blend of dried mango, coconut, dates, and vanilla, rather than the standard protein powder or nut butter combo that most protein ball recipes call for.
They’re ready in 15 minutes and just require 5 ingredients! Bring some to work or keep them in your bag as a travel snack. These mango coconut bites are so easy to carry around that you’ll want to have a stockpile in your handbag or bag at all times.
Features of the recipe A five-ingredient energy ball that is sweet, refreshing, and nut-free. When life gets busy, this is a great snack to keep on hand. The healthiest no-bake dessert on the market! dried mango and coconut are two components that may be used to produce mango balls. Notes about the ingredients: Dried mango – This recipe for mango coconut energy bites allows you to experience the sweet and delicious flavor of mangos all year long, not only during the summer. The sweet and chewy texture of dried mango is irresistible. Some dried mango products have additional sugar, so look for a brand that solely lists “mango” as an ingredient.
Pitted dates not only help the energy balls hold together, but they also provide a natural sweetness to them. Solid coconut oil should be kept at room temperature. Melted coconut oil can be used, although the energy balls may become too greasy. Shredded coconut is used to coat the balls as well as in the mango ball mixture. Vanilla extract is used to add flavor and balance to the dish. Instructions are provided in a step-by-step format. Pulse the dried mango in the first step. Pulse the dried mango in a food processor to break it up.
Step 2: Combine the ingredients for the energy ball mixture. Pulse the remaining items into the processor until everything is combined.
In a food processor, puree the dried mango. 3rd step: Make the coconut coating first. On a small dish, pour the remaining crushed coconut.
Step 4: Roll the dough into balls and coat them. Coat parts of the mango mixture into balls with your hands, then roll them in shredded coconut. You may either save the coconut-covered mango energy balls for later or eat them right away!
shredded coconut-covered mango balls in a dish
Expert advice and frequently asked questions Add hemp seeds, protein powder, chia seeds, crushed almonds, old fashioned oats, or flaxseeds to the recipe to give the balls a protein or nutritional boost. If you don’t care for the coconut flavor, leave it out of the shredded coconut coating. Make a batch on Sunday night and enjoy the balls for the rest of the week!
Is it possible to create mango balls from fresh mango? No, adding fresh mango to the energy ball recipe will make it too moist. Make your own dried mango at home or save the fresh mango for an easy and healthful snack.
Is it possible for me to create my own dried mango? It’s a terrific method to use up leftover mangos if you know how to dry them in the oven. It will also save you money!
Coconut is one of my least favorite foods. What other options do I have? Another ingredient, such as crushed nuts, seeds, or oats, can simply be substituted for the shredded coconut. Healthy fats are essential in the balls since they aid in emulsifying the mixture and bringing all of the components together. If you can’t have coconut oil, use extra virgin olive oil or a couple additional dates in its place.
Refrigerate the mango balls for up to a week in a covered jar in the refrigerator.
To keep the mango balls from sticking together in the freezer, separate them with parchment paper in a freezer-safe ziplock bag or sealed container. They can be frozen for up to three months.
Balls of Mango With these simple Mango Balls, you may experience the taste of the tropics all year long! They’re an energy-boosting snack that just takes 15 minutes to prepare and are naturally vegan, nut-free, and gluten-free.
dried mango, 8 oz., torn into bite-size pieces 5 pitted Medjool dates 2 tbsp coconut oil (at room temperature) (see notes) 1/4 teaspoon vanilla essence,
divided 1/4 cup shredded coconut
Instructions Pulse the mango for 10 seconds in your food processor. Then blend in the dates, coconut oil, 2 tablespoons shredded coconut, and vanilla for 30-60 seconds, or until the mixture comes together. On a plate, pour the remaining crushed coconut. Roll the mixture into balls with your hands, then roll the balls in shredded coconut. Store the balls in an airtight jar at room temperature or in the refrigerator. Enjoy! Notes *Calories are an estimate based on 1 mango ball. Depending on the size of the bites, you’ll have a different number of bites in the end. It might be anything from 12 and 20.
*It’s best if the coconut oil is at room temperature (slightly softened, similar to softened butter). If you’re cooking these on a really hot day, the oil will most likely have melted already, which is fine! The finished product will have a somewhat oilier texture but will taste precisely the same. Nutrition Calories: 132kcal | Carbohydrates: 23g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 1mg | Potassium: 68mg | Fiber: 2g | Sugar: 17g