Mango and Coconut Balls
Ingredients
- 2 cups of mango purée (either 1 tin or the pulp of about 3 ripe kesar mangos)
- 80 grams of coconut flour
- 80 grams of ground cashew nuts
- 40 grams of desiccated coconut
Preparation
Peel the mangos and blend together all the pulp into a smooth purée.
Heat the mango purée in a heavy pan and simmer for about 10 minutes to thicken the mix.
If you like it very sweet, you could add a little sugar here.
You could also add 1/4 teaspoon of ground cardamom and chopped pistachios to the mix too.
Take off the heat and add the coconut flour and ground cashew nuts.
Mix well to form a dough.
Take small amounts of the dough and roll into balls.
Roll each ball in the desiccated coconut to coat.
Store balls in the fridge until ready to eat.
