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+ servings

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