Description
Delicious tropical truffles made with ripe mango and coconut.
Ingredients
Scale
- 1 cup Ripe Mango (pureed) (Ensure it’s ripe for optimal taste.)
- 8 oz Cream Cheese (softened) (Greek yogurt can substitute for a lighter option.)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice (Balances sweetness.)
- 1 cup White Chocolate (for coating) (Swap with dark chocolate for richer flavor.)
- 1 cup Desiccated Coconut (Enhances the tropical flavor.)
Instructions
- Start by peeling and chopping the ripe mango into smaller pieces. Place the mango chunks in a blender and blend on high until you achieve a smooth and creamy puree.
- In a mixing bowl, combine the softened cream cheese with the mango puree. Blend until the mixture is uniform and velvety.
- Sift in the powdered sugar and pour in the vanilla extract. Mix well until combined, aiming for a thick and sweet consistency.
- Add the lemon juice and blend until evenly incorporated to lighten the sweetness and elevate the flavor.
- Scoop out small portions of the mixture, roll into balls about 1 inch in diameter, and place on a parchment-lined tray.
- Refrigerate the tray of truffles for at least 30 minutes to firm up.
- While the truffles chill, melt the white chocolate in a microwave-safe bowl, heating in increments until smooth.
- Before the chocolate sets, sprinkle desiccated coconut over each truffle, gently pressing it to adhere.
- Return the tray to the refrigerator for an additional 15 minutes to allow the chocolate to set completely.
Notes
- This recipe works best with fully ripe mangoes for optimal flavor.
- For a lighter version, consider substituting Greek yogurt for cream cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 2 truffles
- Calories: 120
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg