No Bake Mango Truffles Recipe: Silky Bites with Coconut

Instructions:

1. Reduce the pulp. Place 250g mango pulp in a non stick skillet over medium low heat. Stir constantly for 5–7 minutes until the pulp darkens slightly and thickens to a paste like consistency. Note: Reducing the water content is crucial for a firm set later.
2. Lower the heat. Turn the stove to the minimum setting to prevent the sugars from burning.
3. Combine the base. Add 150g sweetened condensed milk and 150g of desiccated coconut along with 0.25 tsp ground cardamom.
4. Fold the dough. Fold the mixture continuously for 3–4 minutes until it pulls away from the sides and forms a soft dough ball.
5. Cool the mixture. Transfer the dough to a clean plate. Allow it to cool until safe to handle but still warm to the touch.
6. Prepare your hands. Grease your palms with a tiny touch of ghee or neutral oil to prevent sticking.
7. Form the spheres. Scoop one tablespoon of the mixture and roll it between your palms to create a smooth, crack free sphere. Repeat for all 15 truffles.
8. Apply the coating. Immediately roll the warm spheres in the remaining 50g of desiccated coconut until fully coated and snowy in appearance.
9. Set the structure. Place the finished truffles on a tray and chill for 2 hours until the fats have crystallized and the texture is firm.