Tropical Mango Coconut Bites

Tropical Mango Coconut Bites

No-bake bites with chewy dried mango and toasted coconut in every bite.

Total 1 hr 10 min Makes 20 bites Calories 95/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These no-bake bites blend dried mango, shredded coconut, and cashews into a chewy, naturally sweet snack. A quick spin in the food processor and a short chill are all they need, making them a simple make-ahead option for lunchboxes or an afternoon pick-me-up.

Ingredients

  • 1 1/2 cups dried mango, chopped
  • 1 cup unsweetened shredded coconut
  • 1/2 cup raw cashews
  • 1/4 cup rolled oats
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/2 cup shredded coconut, for coating

Method

  1. Place the dried mango, shredded coconut, cashews, and rolled oats in a food processor. Pulse 10 to 15 times until finely chopped and no large pieces remain.

  2. Add the melted coconut oil, honey, lime juice, and salt to the processor. Process for 30 to 45 seconds until the mixture clumps together and sticks when pressed between your fingers.

  3. Scoop out tablespoon-sized portions of the mixture and roll firmly between your palms into balls.

  4. Spread the remaining shredded coconut on a plate and roll each ball in it to coat completely.

  5. Arrange the bites on a parchment-lined tray and chill in the refrigerator until firm.

  6. Transfer to an airtight container and store in the refrigerator for up to one week.

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    Tropical Mango Coconut Bites

    These no-bake bites blend dried mango, shredded coconut, and cashews into a chewy, naturally sweet snack. A quick spin in the food processor and a short chill are all they need, making them a simple make-ahead option for lunchboxes or an afternoon pick-me-up.

    1 hr 10 min 20 bites 95 cal

    Ingredients

    • 1 1/2 cups dried mango, chopped
    • 1 cup unsweetened shredded coconut
    • 1/2 cup raw cashews
    • 1/4 cup rolled oats
    • 2 tablespoons coconut oil, melted
    • 1 tablespoon honey
    • 1 tablespoon lime juice
    • 1/4 teaspoon salt
    • 1/2 cup shredded coconut, for coating

    Method

    1. 1

      Place the dried mango, shredded coconut, cashews, and rolled oats in a food processor. Pulse 10 to 15 times until finely chopped and no large pieces remain.

    2. 2

      Add the melted coconut oil, honey, lime juice, and salt to the processor. Process for 30 to 45 seconds until the mixture clumps together and sticks when pressed between your fingers.

    3. 3

      Scoop out tablespoon-sized portions of the mixture and roll firmly between your palms into balls.

    4. 4

      Spread the remaining shredded coconut on a plate and roll each ball in it to coat completely.

    5. 5

      Arrange the bites on a parchment-lined tray and chill in the refrigerator until firm.

    6. 6

      Transfer to an airtight container and store in the refrigerator for up to one week.