Now you can enjoy the taste of the tropics year-round with these easy Mango Balls! They’re an energy-boosting snack that take 15 minutes to make and happen to be naturally vegan, nut free, and gluten free too!
I don’t know about you, but adding a little mango into my healthy snacks makes them 10 times more enjoyable. It’s a sweet, juicy, and tropical fruit that will always take chia pudding and crumb bars to the next level. Dried mango can take all of the credit for making these Mango Balls so delectable!
Energy bites and protein balls, like my cashew butter protein bites, are portable and healthy snacks you can take on the go. They’re always handy to have around when you need a little boost. Instead of the typical protein powder or nut butter mixture that make up most protein ball recipes, I made these mango energy balls with a tropical mix of dried mango, coconut, dates, and vanilla.
They come together in 15 minutes using just 5 ingredients! Bring some to work with you or pack them away as your travel snack. These mango coconut bites are so convenient and portable, you’ll want to always have a stash in your purse or bag.
- A sweet, refreshing, and nut free energy ball made with 5 ingredients.
- An easy snack to have on hand when life gets busy.
- The healthiest no bake sweet treat around!
- Dried mango - This mango coconut energy bites recipe gives you the chance to enjoy the sweet and amazing flavor of mangos year-round instead of only in summer. Dried mango is deliciously sweet and chewy. Some dried mango is made with added sugar so try to use a brand with only “mango” listed in the ingredients.
- Medjool dates - Pitted dates not only help the energy balls stick together but also give them a nice, natural sweetness.
- Coconut oil - Room temperature, solid coconut oil is best. Melted coconut oil can be used but might make the energy balls more oily.
- Shredded coconut - This is used both in the mango ball mixture and to coat the balls.
- Vanilla extract - For flavor and balance.
Step 1: Pulse the dried mango. Break up the dried mango by pulsing it in a food processor.
Step 2: Make the energy ball mixture. Add the rest of the ingredients into the processor and pulse until everything comes together.
Step 3: Prepare the coconut coating. Pour the remaining shredded coconut onto a small plate.
Step 4: Form into balls and coat. Use your hands to roll portions of the mango mixture into balls, then roll them into the shredded coconut. Store the coconut-covered mango energy balls away for later or enjoy right away!
Expert tips and FAQs
- Give the balls a protein or nutritional boost by adding hemp seeds, protein powder, chia seeds, crushed nuts, old fashioned oats, or flaxseeds to the mixture.
- Feel free to skip the shredded coconut coating if you aren’t a huge fan of the coconut flavor.
- Meal prep a batch on Sunday night and enjoy the balls all week long!
Can you make mango balls with fresh mango?
No, fresh mango will make the energy ball mixture too wet. Save the fresh mango for an easy and healthy snack, or make your own dried mango at home.
Can I make my own dried mango?
Learning how to dry mango in the oven is a great way to use up leftover mangos. It’ll save you money too!
I don’t like coconut. What else can I use?
Shredded coconut can easily be replaced with another add-in, like crushed nuts, seeds, or oats. You definitely need some healthy fats in the balls because it will help emulsify the mixture and bring all of the ingredients together. If you can’t do coconut oil, replace it with extra virgin olive oil or a few extra dates instead.
Refrigerator: Store the mango balls in a sealed container in the fridge for up to 1 week.
Freezer: Separate the mango balls with parchment paper in a freezer-safe ziplock bag or sealed container so they don’t stick together. They freeze well for up to 3 months.
More easy and healthy snacks
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
- 8 oz. dried mango torn into bite-size pieces
- 5 medjool dates pitted
- 2 tablespoon coconut oil room temperature (see notes)
- ¼ teaspoon vanilla extract
- ¼ cup shredded coconut divided
- Add the mango to your food processor and pulse for 10 seconds.
- Then, add the dates, coconut oil, 2 tablespoons shredded coconut, and vanilla and pulse until the mixture comes together, 30-60 seconds.
- Pour the remaining shredded coconut onto a plate.
- Use your hands to roll the mixture into balls, then roll the balls into the shredded coconut. Place the balls in a sealed container and store them at room temperature or in the refrigerator. Enjoy!
UPDATE NOTE: This post was originally published in March 2019. It wad updated with new text and photos in March 2022.