Easy Mango Coconut Truffles - No-Bake, Gluten-Free, No Refined Sugar
These Mango Coconut Truffles are one of those simple little treats I love making when I want something sweet but still light and homemade. They’re made with ripe mango that’s gently cooked down until soft and jammy, then mixed with desiccated coconut and a touch of honey for natural sweetness.
Ingredients
- 1 ripe mango , (about 300 g flesh)
- 5-6 oz (150–180g) unsweetened shredded coconut , finely shredded
- 2 tbsp (40g) honey
- 1 tbsp (15 g) coconut oil , melted
- pinch of salt
Instructions
- Peel the mango and cut into smaller pieces.
- Transfer into the bowl of a food processor.
- Blend or finely mash the mango.
- Cook it on medium heat for about 8 minutes, stirring often, until it becomes thick and slightly jam-like. Let it cool completely.
- Add the cooled mango into a bowl.
- Mix in the shredded coconut, honey, coconut oil, and a pinch of salt.
- Stir well until you get a thick, sticky mixture.
- The mixture should feel like soft cookie dough and hold its shape when pressed. If too soft, add a bit more coconut, if too dry, add a tiny bit of honey or coconut oil.
- Refrigerate the mixture for 30–60 minutes until it firms up slightly.
- Use an ice cream scoop to take equal portions. Roll into small balls using your hands.
- Roll each truffle in extra desiccated coconut.
- Refrigerate for at least 1 hour before serving for best texture.
- Keep in an airtight container in the fridge for up to 4–5 days.
Nutrition
Serving: 1 truffleCalories: 54kcalCarbohydrates: 4.07gProtein: 0.5gFat: 4.36gSaturated Fat: 3.834gTrans Fat: 0.001gSodium: 15mgPotassium: 50mgFiber: 1.1gSugar: 2.96gVitamin A: 108IUVitamin C: 3.7mgCalcium: 3mgIron: 0.22mg