Mango Truffles with White Chocolate (Printable)

Creamy mango centers dipped in white chocolate, topped with coconut or pistachios for a tropical twist.

# What You'll Need:

→ Mango Mixture

01 - 1 cup fresh ripe mango, peeled and diced (or thawed frozen mango)
02 - 1 tablespoon lemon juice
03 - 1 tablespoon honey

→ Ganache

04 - 7 oz white chocolate, finely chopped
05 - 1/4 cup heavy cream
06 - 2 tablespoons unsalted butter, softened

→ Coating & Decoration

07 - 5 oz white chocolate, melted for coating
08 - 2 tablespoons dried mango, finely chopped (optional, for garnish)
09 - 2 tablespoons desiccated coconut or chopped pistachios (optional)

# Directions:

01 - Purée the mango, lemon juice, and honey in a blender until completely smooth.
02 - In a small saucepan over medium heat, gently simmer the mango purée for 5–7 minutes until slightly thickened. Let cool to room temperature.
03 - Place the chopped white chocolate in a heatproof bowl.
04 - In another small saucepan, bring the cream to a simmer (do not boil). Pour the hot cream over the chocolate. Let stand for 1 minute, then stir until smooth.
05 - Stir in the softened butter and cooled mango purée until well combined and glossy.
06 - Cover the bowl and refrigerate the mixture for at least 1 hour, or until firm enough to scoop.
07 - Using a teaspoon or melon baller, scoop portions of the mixture and roll into balls with your hands. If the mixture is too sticky, dust your hands with a little powdered sugar.
08 - Place truffles on a parchment-lined tray and freeze for 15–20 minutes to firm up.
09 - Dip each truffle in melted white chocolate to coat. Place back on the tray.
10 - While the coating is still wet, sprinkle with dried mango, coconut, or pistachios if desired.
11 - Allow truffles to set at room temperature or refrigerate until firm.

# Expert Tips:

01 -
  • The combination of fresh mango purée and creamy white chocolate tastes like sunshine in your mouth
  • They look impressive but are actually forgiving enough for beginners
02 -
  • If your mango mixture is too warm when added to the ganache, the chocolate will seize and become grainy
  • Room temperature truffles coat much more evenly than cold ones straight from the freezer
03 -
  • A small cookie scoop creates more uniform truffles than using a spoon
  • Tap your dipped truffles gently on the bowl edge to remove excess coating for a professional finish

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