Mango, macadamia and coconut balls

These mango, macadamia and coconut balls have all the flavor of the tropics. They are very easy to do and sure that the children of the house will be happy to help us prepare them.

It is true that macadamia nuts are a highly energetic food, you should not abuse them but taking them in moderation are very beneficial. That is why these balls are the perfect snack not only for the little ones, but also for sports or for people with a lot of activity since they provide high caloric density and are rich in minerals.

They are very quick and easy of doing. I have them in the fridge, so they stay fresh and last up to 1 month, although I don't think they last that long because they really are delicious.

To make them I have used dehydrated mango. If you have a dehydrator you can prepare it at home. You can also buy it ready-made, in the supermarket you will find it with dried apricots, plums and raisins.

Mango, macadamia and coconut balls

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Some balls full of life and with all the flavor of the tropics.

• Mayra Fernandez Joglar

• Recipe type: dessert
• Calories: 60
• Rations: 28

• Preparation time: 1:10 p.m.
• Cooking time: 2M
• Total time: 1:12 p.m.

Ingredients

• 125 g dehydrated mango
• 100g natural macadamia nuts (unsalted, unroasted)
• 70 g of grated coconut (60 g +10 g)
• 1 teaspoon (dessert size) vanilla protein powder
• 3 teaspoons (dessert size) lime juice
• 1 teaspoon (dessert size) agave syrup, maple syrup, honey
• 1 teaspoon (dessert size) coconut oil
• Zest of 1/2 lime

Preparation

1. We put the dehydrated mango and the macadamia nuts in the glass. We crush during 15 seconds, speed 5. So we will convert these 2 ingredients into crumbs.

2. We open the glass and add 60 g of grated coconut, reserving 10 to coat the balls. We also add the rest of the ingredients and mix during 1 minute, speed 7.

3. We take portions of the dough of about 10 grams and compact gently. The dough will be slightly warm so it's easy to work with. Amalgamate well but if you try to make balls with the palms of your hands they fall apart, so you have to squeeze with your fingers and give them a round shape. We bathed in the coconut that we had reserved.

4. We remove to a flat container and continue until we finish with the dough. Refrigerate for at least 1 hour.

Notes

My advice is that you make these mango, macadamia and coconut balls one at a time, that is, shape and coat them before moving on to the next ball. Since when they are hot the coconut sticks better.[br]This trick also works for truffles.

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