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Perfect Little White Chocolate Mango Energy Bites with Yogurt

5 from 1 vote
Roni Cohen – @ronis_recipes
Easy, delicious and energizing white chocolate mango energy bites!
Prep Time :10 minutes
Freeze Time :2 hours
Total Time :2 hours 10 minutes



  • Zest from ½ lime


  • 1 mango, cut into small cubes
  • 2 passion fruits, pulp scooped out
  • 2 tablespoons yogurt


  • 7 ounces/200 grams white chocolate
  • 1 tablespoon oil


  • In a bowl, combine the cubed mango, scooped passion fruit pulp, and yogurt and mix well. Line a sheet pan with parchment paper and place the filling on it in small bite-sized portions. Freeze for an hour.
  • In a separate bowl, add the white chocolate and oil. Microwave the bowl in pulses of 10-20 seconds, stirring the mixture after each pulse, until the chocolate is fully melted and smooth.
  • Remove the mango bites from the freezer and dip them in the melted white chocolate coating using two teaspoons. Arrange the coated bites back on the sheet pan, sprinkle lime zest, and freeze for another hour.


Chocolate Covered Mango energy Bites recipe
Credit: Roni Cohen

Can I use frozen mango for these mango energy bites?

Yes, you can use frozen fruit to make these delicious mango bites. Just ensure to thaw the mango cubes before mixing them with the other filling ingredients.

Chocolate Covered Mango Bites recipe
Credit: Roni Cohen

Can I add other toppings?

Absolutely! Consider sprinkling shredded coconut, crushed nuts like almonds or pistachios, colorful edible sprinkles, or even a dusting of cocoa powder. These toppings will not only enhance the visual appeal of the bites but also add delightful texture and complementary flavors, making each bite a unique and delicious treat.

Can I serve these mango energy bites at room temperature?

While the mango bites are best enjoyed frozen for a refreshing treat, you can serve them at room temperature if desired. However, keep in mind that the white chocolate coating may soften slightly.

Chocolate Covered Mango Bites recipe
Credit: Roni Cohen

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