Mango Truffles Recipe

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.

What to serve with these mango truffles

If you’re adding these treats to a dessert table and would like another yummy option to offer your guests, try these pumpkin spice truffles. They’re so delicious and easy to make.

Mango truffles on a white plate.

Ingredients and substitutions

I prefer to use fresh mango when making these mango truffles, 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 mango truffles, 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.

Dark chocolate melting in a steel pot.

Add the chopped mango and melted dark chocolate to a food processor or blender.

Ingredients for mango chocolates in a food processor.

Blend until smooth.

Mango chocolate mixture blended in a food processor.

Transfer the blended mango and chocolate mixture to a bowl, then place it in the freezer for one hour or until solid.

Mango truffle filling in a glass bowl.

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).

Chocolate mango balls on a silicone baking mat.

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.

Mango chocolates on a silicone baking mat.

Place the plate of mango truffles in the fridge to harden for at least one hour before serving.

Mango chocolate truffles on a white platter.

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 six months, then defrost at room temperature before serving.

More homemade truffle recipes to try

Mango Truffles Recipe

These mango truffles are bursting with flavor. They're the perfect unique addition to a dessert table and make great homemade gifts for any occasion.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Chilling time 2 hours
Total Time 2 hours 21 minutes
Servings 12
Calories 158.8kcal

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 mango truffles in an airtight container in the fridge for up to three days, or freeze them for up to six months. Defrost at room temperature before serving.

Nutrition

Serving: 1Truffle | Calories: 158.8kcal | Carbohydrates: 13.3g | Protein: 2.1g | Fat: 10.9g | Saturated Fat: 6.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3.3g | Cholesterol: 0.8mg | Sodium: 5.2mg | Potassium: 199.8mg | Fiber: 2.9g | Sugar: 7.5g | Vitamin A: 121.5IU | Vitamin C: 3.8mg | Calcium: 19.8mg | Iron: 3.1mg
Comments are appreciated! Your email address will not be published. Required fields are marked with *.

Leave a Comment

Recipe Rating