Mango Coconut Balls

July 31, 2011

These mango coconut balls are raw, vegan, gluten-free, and paleo-friendly, and super easy to throw together in your food processor.

Mango Coconut Balls

These no-bake mango coconut balls are super easy to make and are raw, vegan, gluten-free, and paleo-friendly.

The combination of mango and coconut never gets old, and these mango coconut balls is a super easy way to get your fix.

To make these mango coconut balls, just throw all of the ingredients in your food processor and pulse until a ball forms. Roll in coconut and freeze for about 20 minutes and devour.

I was inspired to create these no-bake coconut balls after I was overwhelmed with emails about the chocolate balls. I was determined to make coconut balls that were just as fabulous.

My friends Olivia and Tara helped me perfect these mango coconut balls last weekend.

When we all put our spoons in to test the blend, we felt like there was just a little something missing. I was thinking of putting some freshly grated ginger in the mixture to boost the flavors and give the mix a bit of a kick. But I was afraid it would make these balls a bit unpalatable for children.

Olivia had been grating lemon zest for the lemon asparagus risotto and there was a delicious aroma of citrus dancing around our noses.

Tara lovingly looked over to the mound of lemon magic (that, in my humble opinion, improves any blend) offered, “How about lemon zest?”

No sooner had the words rolled off her tongue, I had snatched the lemon zest with the enthusiasm of a raw foodie on too much date paste and these mango coconut balls were a-pulsing with glee.

As the spoons hit our lips on the next taste we nodded our heads in unison, “Mmmm….Perfection!”

This sentiment was echoed by Mika, Liz and Gina when they tried these mango coconut balls.

These mango coconut balls are a fantastic allergy-free snack for children.

However, please note that because there is coconut oil in these coconut balls they do not fare well in the heat as the coconut oil will melt.

Keep these coconut balls in the fridge or freezer.

If you can’t find dried mango, these coconut balls are also amazing with dried apricots.

Other Sweet Treats

Raw Prune Energy Balls
Vegan Energy Balls with Maca
Raw Vegan Chocolate Coconut Balls
Cranberry Walnut Vegan Truffles
Raw Vegan Chocolate Truffles

Let me know what you think of these mango coconut balls in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Mango Coconut Balls

These mango coconut balls are raw, vegan, gluten-free, and paleo-friendly, and super easy to throw together in your food processor. 

Prep Time 30 minutes
Total Time 30 minutes
Servings 40 balls
Author Tess Masters



  1. Throw the mango into a food processor fitted with the s blade, and add 3 cups of the dried coconut, the coconut oil, maple syrup, lemon zest, and salt. Pulse until well combined. Tweak maple syrup to taste. 

  2. Using a tablespoon measurer, scoop out the mixture, and roll it into balls. 
  3. Place the remaining 1/3 cup dried coconut on a plate or cutting board, and roll the balls in the coconut until evenly coated. 
  4. Line a baking tray with parchment paper or a silicone liner, and place the coated balls on top. Freeze for about 30 minutes until the coconut oil solidifies. 
  5. Store in a sealed container in the fridge or freezer. *Note: these balls will melt if left at room temperature. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak


Comments 37

  1. These mango coconut balls were absolutely scrumptious!! Yes, I was part of the process of “creating” them (not really, but added my two cents!) But seriously, I am not a big fan of coconut and devoured as many of these that night as I could. I would have eaten more but was already filled up by the Raw Lasagna!! These balls would go over at any dinner party, school event or church gathering:-) Thanks Tess, for “cooking” up the idea!!!

  2. Beautiful Tara! I just LOVE you!!!!
    These balls would NOT have tasted this good without your creative input.
    How much fun was that Pride and Prejudice night?! SO wonderful! xxx

  3. Mango and Cocount is the Brangelina of the food world! They are just so good together! These delicious treats will not let you put them down! I too had the pleasure of being there that glorious night of culinary creativity. Can’t wait to do it again! Yum!

  4. This mango coconut balls are to die for! I will be making them to take to summer pool party this Sunday and I know I will be very popular thanks to this recipe 🙂

  5. I made these for a dear, paleo-eating friend’s birthday and even our non-paleo friends loved them. I halved the batch and also made some rolled in chopped roasted cashews and coconut, then toasted them and they were so awesome they were gone first! Thanks for the tasty and easy recipe!

  6. Great recipe Blender girl! They look delicious. Just a quick question though- where would I get dried unsulphured mango from? thanks.

    1. Hey Cathy,
      If you live in America, you can purchase unsulphured dried mango from Trader Joes.
      You can also make your own by slicing fresh mango and dehydrating it.
      Alternatively, this recipe works really well with dried apricots! YUMMO!

  7. Before I converted to health food, I was a massive fan of traditional chocolate rum balls. Now, I’m estatic to find a healthy, delicious alternative. Thanks Blender Girl :))

  8. I still dream of our Pride & Prejudice evening… the food was sooo very yummy I’m counting the minutes until we convene for our next viewing party! These mango coconut balls were beyond delish – I asked Tess just yesterday if she could make me more. She’s my hero!

  9. I love mango, and I know that the mango makes this recipe, but what would be a great alternative to mango if I have none on hand? 🙂

    1. Hey Kristina,
      Dried apricots work beautifully in this recipe.
      You could really adapt this with lots of different dried fruits, but you may have to adjust the quantities in order to get the right consistency. Enjoy 🙂

    1. You could use coconut nectar. I use agave very rarely now. So have used coconut nectar in this recipe and it is great.

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