Mango Coconut Bliss Balls

Enjoy the tropical taste of summer with these mango coconut bliss balls. They are perfect to prep ahead of a busy week, pop in a lunchbox or serve at afternoon tea.

20 min prep
20 serves
0.6 serves of fruit
  • 125g dried mango slices, roughly chopped
  • 1 lime, juiced and zested
  • ½ cup raw cashews
  • 1 cup rolled oats
  • 1 tsp vanilla extract
  • 2 tbsp desiccated coconut
  1. Place the dried mango, lime juice and lime zest in a small bowl. Add 1/3 cup of boiling water to the bowl and set aside for 10 minutes to soften.
  2. Meanwhile, place the cashews, rolled oats and vanilla in the base of a food processor. Process until finely minced. Add the mango mixture (including the liquid) and process until well combined and the mixture holds together when pressed.
  3. Roll level tablespoons of the mixture into 20 balls. Pour the desiccated coconut out onto a small dish and toss each ball in the coconut to lightly coat.
  4. Store in an airtight container in the fridge.

Serving Suggestion: Feel free to substitute the cashews for unsalted almonds or peanuts, if you prefer.

Storage: Bliss balls should be stored in the fridge.

Important

When preparing this recipe:

  • Double check the food label ingredient list for any allergens each time you purchase it.
  • Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.

Nutritional Facts

Serving size: 1 bliss ball Per serving Per 100g
Energy (kJ) 240 1450
Fat (g) 2.4 14.5
Saturated fat (g) 0.8 4.8
Carbohydrates (g) 6.8 41.1
Sugars (g) 4.1 24.8
Fibre (g) 2.4 1.7
Protein (g) 1.4 8.5
Sodium (mg) 1 5.7

Acknowledgement

Health and Wellbeing Queensland

Healthy Eating

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