I currently have four recipes in my drafts, just waiting for me to finish up and post. These mango bites were one of them! I made these snacks before heading back to school after Easter. I always make a bunch of snacks that I can easily store in my dorm room or freeze and eat between meals when I am hungry. My body seems to need food every three hours-on the dot- whether I like it or not.
Once again this recipe is from Sarah at My New Roots. She made them for traveling, and I would agree that they work perfect for travel. I stored mine in my freezer at school and would just eat them frozen (mostly because I was too impatient to let them thaw). They were still soft while frozen, so it worked well.
These are so yummy, it is hard to only eat one. Be careful to not over-soak or over-process them while making them or they become too mushy and the texture of each ingredient mixes together. The pinch of salt and the lime zest really bring out each of the flavors in these bites, so don't skip out on them!
Recipe makes about 32 mango bites; 40 calories each
Ingredients:
2/3 cup raw cashews1 cup dried mango pieces (purchase unsweetened, unsulfured)
½ cup unsweetened shredded coconut, plus more for garnish
1-2 tsp. honey, for sweetness if desired
seeds of 1 vanilla bean
lime zest
pinch sea salt
pinch ground turmeric (optional)
Directions:
1. Soak cashews for 3-4 hours. Drain and rinse.2. Soak mango for 15-20 minutes until slightly softened, but not mushy.
3. In a food processor combine all ingredients except honey. Pulse to combine until a sticky dough is formed. It is important to process the minimum amount in order to keep some texture in the dough. Taste for sweetness and add honey if desired.
4. Spoon out about a ½ tablespoon amount of mixture at a time and roll into a ball with your hands. Roll in coconut to coat. Store in the fridge for up to 2 weeks, or in freezer indefinitely.
*Try not to over-soak, cashews and mangoes become very mushy very quickly
