These mouthwatering mango truffles are a delicious addition to any dessert table. They also make great homemade gifts for any occasion. These decadent treats have a completely unique flavor and luscious texture.
Ingredients and substitutions
I prefer to use fresh mango when making these chocolates, but frozen works too. If using frozen, be sure to thaw the mango first.
I like to top these truffles with a sprinkle of finely chopped dried mango. It adds an extra bit of mango flavor and makes for a pretty presentation, especially if you’re giving these as gifts.
I prefer to use use dark chocolate when making these treats, but you can substitute any type of chocolate you prefer.
How to make mango truffles
Start by adding one cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the rest of the chocolate for later). Cook, stirring often, until the chocolate has melted, then immediately remove the pot from the heat.
Add the chopped mango and melted dark chocolate to a food processor or blender.
Blend until smooth.
Transfer the blended mango and chocolate mixture to a bowl, then place it in the freezer for one hour or until solid.
Scoop out one tablespoon of the mango chocolate mixture and use your hands to shape it into a ball, then place it on a plate lined with parchment paper or a silicone baking mat. Repeat with the rest of the mango chocolate mixture (you should end up with 12 balls).
Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat and cook, stirring often, until melted, then remove from the heat.
Transfer the melted chocolate to a bowl. Next you’ll add one of the mango chocolate balls to the bowl of melted chocolate, then gently stir to coat it completely.
Use two forks to lift the ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place it on the plate lined with parchment paper or a silicone baking mat. Add a sprinkle of finely chopped dried mango on top of the truffle, if desired, then repeat with the rest of the mango chocolate balls.
Place the plate of mango chocolates in the fridge to harden for at least one hour before serving.
Storage and freezing
Store these mango truffles in an airtight container in the fridge for up to three days, or freeze them for up to three months, then defrost at room temperature before serving.
More homemade truffle recipes to try
- These strawberry truffles are bursting with flavor and easy to make.
- These almond butter chocolates are decadent yet nutrient dense.
Mango Truffles Recipe
Equipment
- Parchment paper or silicone baking mat
Ingredients
- 1 3/4 cups chopped dark chocolate (or substitute any type of chocolate you prefer)
- 3/4 cup chopped fresh or frozen mango (thawed, if using frozen)
- Optional topping: finely chopped dried mango
Instructions
- Add 1 cup of chopped dark chocolate to a pot on the stove set to low heat (reserve the rest of the chocolate for later).
- Cook, stirring often, until the chocolate has melted, then immediately remove the pot from the heat.
- Add the chopped mango and melted dark chocolate to a food processor or blender, then blend until smooth.
- Transfer the blended mango and chocolate mixture to a bowl, then place it in the freezer for one hour or until solid.
- Scoop out one tablespoon of the mango chocolate mixture and use your hands to shape it into a ball, then place it on a plate lined with parchment paper or a silicone baking mat.
- Repeat with the rest of the mango chocolate mixture (you should end up with 12 balls).
- Add the remaining 3/4 cup of chopped dark chocolate to a pot on the stove set to low heat and cook, stirring often, until melted, then remove from the heat.
- Transfer the melted chocolate to a bowl.
- Add one of the mango chocolate balls to the bowl of melted chocolate, then gently stir to coat it completely.
- Use two forks to lift the ball out of the melted chocolate, allowing any excess chocolate to drip back into the bowl, then place it on the plate lined with parchment paper or a silicone baking mat.
- Add a sprinkle of finely chopped dried mango on top of the truffle, if desired.
- Repeat steps 9-11 with the rest of the mango chocolate balls.
- Place the plate of truffles in the fridge to harden for at least one hour before serving.
Notes
- Store these treats in an airtight container in the fridge for up to three days, or freeze them for up to three months. Defrost at room temperature before serving.