Okay, let me tell you about these mango coconut truffles that have basically become my go-to dessert when I need something quick, impressive, and packed with tropical flavor. I stumbled upon this combo one sweltering summer day when my mangoes were perfectly ripe and my coconut craving hit hard. What came out of that kitchen experiment was magic – creamy, dreamy little bites that taste like sunshine. The best part? No oven required! Just blend, chill, roll, and you’ve got these gorgeous little treats that look fancy but couldn’t be easier. Trust me, once you try these, you’ll be making them for every potluck, girls’ night, or “I need a sweet treat now” moment. They’re that good.

Why You’ll Love These Mango Coconut Truffles

Let me count the ways these little bites will steal your heart (and probably become your new obsession):

• No-bake bliss: When it’s too hot to turn on the oven or you’re just feeling lazy, these save the day. Just blend, chill, and roll – that’s it!
• Tropical vacation in every bite: The combo of sweet mango and toasty coconut will transport you straight to a beach somewhere. Close your eyes and you can almost hear the waves.
• Secretly wholesome: With all-natural ingredients and no refined sugar, you can feel good about popping a couple (or three… no judgment).
• Impressively easy: They look like you spent hours in the kitchen, but we’ll keep our little 15-minute secret between us.

Ingredients for Mango Coconut Truffles

Here’s what you’ll need to make these little tropical wonders (I’ve made enough batches to know these measurements are spot-on):

• 1 cup fresh mango puree – trust me, the flavor of ripe mangoes beats canned any day (about 2 medium mangoes)
• 2 cups packed shredded coconut – pack it like you mean it! This gives the perfect chewy texture
• 1/4 cup honey or maple syrup – depending how sweet your mangoes are, adjust to taste
• 1 tsp vanilla extract – the secret flavor booster
• 1/2 cup almond flour – helps bind everything without making it heavy
• 1 tbsp melted coconut oil – just enough to help them hold their shape
• Extra shredded coconut for coating – because you can never have too much coconut!

See notes below if you need to swap anything out – these truffles are pretty forgiving!

How to Make Mango Coconut Truffles

Now for the fun part – turning these simple ingredients into little bites of tropical heaven! Don’t let the fancy look fool you – it’s seriously easy. Just follow these steps and you’ll be snacking on these beauties in no time.

Step 1: Blend the Mixture

Grab your food processor (or a good blender in a pinch) and toss in the mango puree, shredded coconut, honey, vanilla, almond flour, and melted coconut oil. Now pulse away until everything comes together in a smooth, sticky mixture. You’ll need to stop and scrape down the sides a couple times – those sneaky bits love to hide! The texture should be like a thick cookie dough when it’s ready. If it seems too wet, add a sprinkle more almond flour. Too dry? A tiny splash of mango juice will fix it right up.

Step 2: Chill and Shape

Here’s where patience comes in (the hardest part, I know!). Scoop the mixture into a bowl and pop it in the fridge for at least 30 minutes. This chill time is crucial – it firms up the mixture so you can roll perfect little balls without sticky fingers. When time’s up, use a small cookie scoop or tablespoon to portion out the mixture, then roll between your palms into smooth balls. Pro tip: lightly wet your hands to prevent sticking!

Step 3: Coat and Set

Now for the finishing touch! Spread some extra shredded coconut on a plate and gently roll each truffle until fully coated. Press lightly so the coconut sticks nicely. Arrange them on a parchment-lined tray and give them one last 30-minute chill in the fridge to set completely. This final rest helps them hold their shape when you serve them. And voila! You’ve just made the easiest, most impressive little treats that’ll have everyone begging for the recipe.

Tips for Perfect Mango Coconut Truffles

After making dozens of batches (okay, maybe hundreds – I’m addicted!), here are my can’t-live-without tips:

• Pick perfectly ripe mangoes – they should smell fragrant and give slightly when gently squeezed. Underripe mangoes won’t give you that luscious tropical flavor.
• Taste as you go – mango sweetness varies, so adjust honey gradually. I often start with half and add more after blending.
• Don’t skip the chill time – I know it’s tempting, but that 30-minute fridge rest makes rolling SO much easier.
• Store in layers – place parchment between truffles in your container to prevent coconut coating from sticking.

Ingredient Substitutions

Ran out of something? No worries – these truffles are super flexible! Swap honey with agave or date syrup if you’re vegan. Almond flour can become oat flour (just pulse oats in your blender first). No fresh mango? Thawed frozen mango works in a pinch – just drain excess liquid. The coconut oil’s the only must-have for that perfect texture!

Serving and Storage

These little tropical gems are best served chilled – I love pulling them straight from the fridge when friends drop by unexpectedly (they always think I slaved for hours!). Store them in an airtight container with parchment between layers, and they’ll keep fresh in the fridge for up to 5 days – if they last that long! For parties, I arrange them on a platter about 30 minutes before serving so they’re just slightly softened but still hold their shape beautifully.

Nutritional Information

Now, I’m no nutritionist, but I can tell you these mango coconut truffles pack some decent nutritional perks compared to your average dessert! They’re naturally sweetened, gluten-free, and loaded with good-for-you ingredients like fresh fruit and healthy fats. That said, these numbers are just estimates – your actual counts will depend on your exact ingredients (especially the sweetness of your mangoes and what sweetener you choose).

A general rule of thumb? Each truffle gives you a nice hit of fiber from the coconut and almond flour, some natural vitamins from the mango, and that satisfying richness from the coconut oil. They’re definitely a treat, but one you can feel pretty good about enjoying! Just remember – portion size matters (though good luck stopping at just one… I never can!).

Frequently Asked Questions

I’ve gotten so many questions about these mango coconut truffles from friends (and friends of friends who tasted them at parties!), so let me answer the most common ones:

Can I use frozen mango instead of fresh?
Absolutely! Just thaw it completely and drain any excess liquid so your mixture isn’t too wet. The flavor might be slightly less intense than peak-season fresh mango, but it’ll still be delicious.

How can I make these completely vegan?
Easy swap – just use maple syrup instead of honey! All the other ingredients are already plant-based, so that one change does the trick.

Do I really need a food processor?
While a food processor works best, a good blender can handle the job in small batches. You might just need to stop and stir more often to get everything evenly mixed.

Can I freeze these truffles?
You bet! They freeze beautifully for up to 2 months. Just thaw in the fridge overnight before serving – the texture stays perfect.

Why won’t my mixture hold together when rolling?
Two likely culprits: either it needed more chill time (be patient!) or you might need a touch more almond flour or coconut oil to bind it. The mixture should feel like playdough when ready.

Share Your Experience

Made these tropical treats? I’d love to hear how they turned out! Drop a comment below or snap a pic – your kitchen adventures inspire me.

15-Minute Mango Coconut Truffles: Tropical Bliss Awaits

---

• Author: Christina R. Jones
• Total Time: 1 hour 15 mins (including chilling)
• Yield: 12 truffles 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Delicious mango coconut truffles made with fresh mango puree and shredded coconut. A perfect no-bake treat for any occasion.

---

Ingredients

Scale 1x2x3x

• 1 cup fresh mango puree
• 2 cups shredded coconut
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1 tbsp coconut oil
• Extra shredded coconut for coating

---

Instructions

1. Blend mango puree, shredded coconut, honey, vanilla extract, almond flour, and coconut oil in a food processor until smooth.
2. Chill the mixture in the refrigerator for 30 minutes to firm up.
3. Scoop small portions and roll into balls.
4. Coat each truffle with extra shredded coconut.
5. Refrigerate for another 30 minutes before serving.

Notes

• Use ripe mangoes for the best flavor.
• Adjust sweetness by adding more or less honey.
• Store in an airtight container in the fridge for up to 5 days.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Dessert
• Method: No-Bake
• Cuisine: International

Nutrition

• Serving Size: 1 truffle
• Calories: 120
• Sugar: 8g
• Sodium: 5mg
• Fat: 7g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 0mg

Keywords: mango coconut truffles, no-bake dessert, easy dessert, coconut recipes, mango recipes