Ingredients:

  • 1 cup (240g) Fresh mango purée
  • 1/2 cup (150g) Sweetened condensed milk
  • 1 cup (100g) Fine desiccated coconut
  • 1/2 cup (50g) Unsweetened shredded coconut
  • 1 pinch sea salt

Instructions:

  1. Blend fresh mango chunks until smooth. Note: Use a high speed blender for the smoothest results
  2. Pass the purée through a fine mesh strainer to remove fibrous bits and excess liquid. until the purée is silky and void of lumps
  3. In a mixing bowl, fold the sweetened condensed milk into the strained mango purée. until fully emulsified and glossy
  4. Gradually stir in the fine desiccated coconut. until the dough is stiff and pulls away from the sides of the bowl
  5. Add the pinch of sea salt and stir one last time to incorporate.
  6. Cover the bowl and refrigerate for 2 hours. until the mixture feels firm and cold to the touch
  7. Using a cookie scoop, portion out the dough.
  8. Quickly roll the dough between your palms into 1 inch spheres. Note: Work fast so the heat from your hands doesn't melt the fats
  9. Roll each sphere in unsweetened shredded coconut. until evenly coated and snowy white