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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

Ingredients

Instructions

  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