Mango is one of those fruits that just tastes like holidays. Whenever I go to Thailand it’s one of the first things I track down (along with sticky rice). Fresh is obviously amazing, but I’ve recently become obsessed with dried mango for its intense flavour hit.
Being dried, the natural sugars in dried mango are of course concentrated. But a little bit goes a long way. I use eight strips in this recipe to get 15 protein balls. You can buy dried mango at health food shops, in some supermarkets and online.
Along with the addition of coconut and Bare Blends Vanilla & Coconut Plant Protein, the balls have a lovely tropical vibe. The little specks of vanilla bean from the protein are also super delicious.
Mango & Coconut Protein Balls
- 8 large dried mango strips
- 1 cup rolled oats
- 1 cup unsweetened desiccated coconut
- 1/2 cup vanilla plant-based protein powder (I used Bare Blends Vanilla & Coconut Plant Protein)
- 4 x 20ml tablespoons extra virgin coconut oil
- Extra unsweetened desiccated coconut for coating
- Process the dried mango, oats, coconut, protein and coconut oil in a food processor until well combined.
- Line a tray with baking paper. Roll the mixture into balls, coat in extra desiccated coconut if desired and place on the tray. Leave in the fridge to set.
- Store in the fridge or freezer.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
Oats naturally don’t contain gluten, but as they are often processed on the same equipment as wheat, they can have traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.
You might also like my Matcha & Pistachio Bliss Balls.