Best 3 Mango Coconut Meatballs Recipes

Get ready to embark on a culinary journey that combines the tropical sweetness of mangoes with the rich creaminess of coconut, resulting in a taste sensation that will tantalize your taste buds. Mango coconut meatballs offer a unique blend of flavors and textures, making them a perfect appetizer, main course, or party treat. Whether you prefer a spicy kick or a milder taste, this article provides a collection of recipes that cater to diverse preferences. From simple and quick preparations to more elaborate creations, we have gathered the best mango coconut meatball recipes to suit every occasion and skill level.

Let's cook with our recipes!

CILANTRO CHICKEN MEATBALLS IN MANGO COCONUT SAUCE

Cilantro Chicken Meatballs in Mango Coconut Sauce image

Delicious cilantro chicken meatballs cooked in a flavorful mango coconut sauce. This incredible one pan meal is sweet, savory, and packed with protein and veggies for the perfect weeknight dinner!

Provided by Monique Volz of AmbitiousKitchen.com

Categories chicken Dairy Free Dinner One Pan Paleo Friendly

Time 45m

Number Of Ingredients 27

Ingredients

For the meatballs:
1 pound 93% lean ground chicken (or lean ground turkey)
1 egg
½ cup panko breadcrumbs (or if GF sub 2-3 tablespoons coconut flour)
1/3 cup finely diced cilantro
1/4 cup finely diced red onion
1 jalapeño, seeded and finely diced
3 cloves garlic, minced
1/2 tablespoon freshly grated ginger (or ½ teaspoon ground ginger)
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon cayenne pepper
½ teaspoon salt
Freshly ground black pepper
1 tablespoon toasted sesame oil (can also use avocado oil or coconut oil)
For the coconut mango sauce:
1 (15 ounce) can light coconut milk
1 ½ cup diced mango (can use frozen, just make sure you thaw it first)
2 tablespoons gluten free soy sauce (or coconut aminos)
Add-ins:
1 red bell pepper, julienned
3/4 cup frozen peas (or edamame)
To garnish:
Chopped honey roasted peanuts
Diced green onion
Fresh cilantro
Hot sauce, if desired

Steps:

First, make your mango coconut sauce. Add coconut milk, diced mango, and soy sauce to a blender and blend until smooth. Set aside.
Next, form your meatballs. In a large bowl, add the ground chicken, egg, breadcrumbs, cilantro, red onion, jalapeño, garlic, ginger, cumin, turmeric, cayenne, salt and pepper. Use clean hands to mix and form into 16 golf ball sized meatballs.
Place a large deep skillet over medium-high heat and add in sesame oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them.
Reduce the heat to medium-low and add your mango coconut sauce to the pan with the meatballs. Cover the pan, reduce heat to low, and simmer for 20 minutes.
After 20 minutes, remove lid and gently stir in the peas and red bell pepper. Simmer for 5 more minutes uncovered.
Serve with brown rice, quinoa or with spiralized zucchini or sweet potato. There will be lots of sauce, which makes it delicious! Garnish with chopped honey-roasted peanuts, scallions, cilantro, and top with hot sauce if desired. Serves 4

Nutrition Facts : ServingSize 1 serving (based on 4), Calories 392 kcal, Carbohydrate 25.6 g, Protein 24.9 g, Fat 21.1 g, SaturatedFat 9 g, Fiber 3.7 g, Sugar 11.2 g

SUNRISE MANGO-COCONUT MUFFINS

Sunrise Mango-Coconut Muffins image

Moist and flavorful, but not too sweet. These delicious muffins are a family favorite! Add a little ginger if you are feeling adventurous.

Provided by gerdmenu

Categories Bread Quick Bread Recipes Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
½ cup shredded coconut
½ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups canned mango puree

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
Divide batter evenly among the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.5 g, Cholesterol 56.7 mg, Fat 6.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 158.6 mg, Sugar 9.7 g

MANGO COCONUT MEATBALLS

Mango Coconut Meatballs image

These Mango Coconut Meatballs are the perfect blend of spicy and sweet. They're quick enough to make on a weeknight and make enough to use as meal prep for the week.

Provided by Steph

Categories Main Course

Yield 6

Number Of Ingredients 16

Ingredients

2 pounds ground chicken
1 cup plain bread crumbs
2 eggs
2 jalapeños (seeded and diced small)
2 mangoes (peeled and diced small)
1/4 cup cilantro (chopped fine)
1/3 cup coconut milk
2 teaspoons salt
1/2 teaspoon pepper
1/2 Tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin
2 mangoes (peeled and diced)
2/3 cup coconut milk
3/4 cup heavy cream
2 Tablespoons lime juice

Steps:

Preheat oven to 375 degrees.
Lightly spray a large baking sheet with non-stick cooking spray and set aside.
In a large bowl, mix together the ground chicken, bread crumbs, eggs, jalapenos, mangoes, cilantro, coconut milk, salt, pepper, chili powder, garlic powder, and cumin until thoroughly combined.
Shape into balls that are about 1 1/2 inches in size (should make about 35-40 meatballs).
Set each meatball on the prepared baking sheet.
Cook for 20-25 minutes or until meat is cooked through.
While the meatballs are cooking, make the coconut mango sauce.
Combine all the ingredients for the sauce in food processor or blender.
Pour the mixture into a saucepan. Bring to a boil, then remove from heat.
Serve sauce with the meatballs.

Nutrition Facts : Servingsize 1 serving, Calories 2867 kcal, Fat 192 g, SaturatedFat 106 g, Cholesterol 803 mg, Sodium 7310 mg, Carbohydrate 115 g, Sugar 26 g, Protein 182 mg

Tips:

Choose ripe mangoes for a sweeter and more flavorful taste.
If you don't have fresh coconut, you can use unsweetened shredded coconut or coconut milk powder.
Adjust the amount of chili powder according to your preference.
Serve the meatballs warm or at room temperature.

Conclusion:

These delicious and easy-to-make mango coconut meatballs are a perfect appetizer or snack. They are also a great way to use up leftover mangoes. With their unique and flavorful combination of sweet, tangy, and spicy, these meatballs are sure to be a hit at any gathering. So next time you have a craving for something sweet and savory, give these mango coconut meatballs a try. You won't be disappointed!