Thank you to Mariani for sponsoring today's recipe! You can trust that my opinions are always 100% honest, thank you for supporting the brands that I love.
This vegan tropical treat is the ultimate no-bake dessert! Dried mango, medjool dates, roasted nuts, and coconut flakes are combined into the perfect bite before being dipped in melted dark chocolate and topped with flaky sea salt.
Dark chocolate dipped mango candy is the ultimate no-bake vegan dessert! This sweet treat combines tropical dried mango, shredded coconut, roasted nuts, and Medjool dates into the perfect bite that's coated with dark chocolate and topped with a sprinkle of flaky sea salt to really put it over the top.
Every bite is sweet, chewy, and nutty, with hints of caramel and rich dark chocolate. This tropical-flavored treat is the ultimate bite-sized dessert! This easy vegan dessert is great at any time of the year, but it's especially nice to enjoy during the summer when you want something sweet but don't want to turn on the oven.
How to Make Mango Candy
First, soak the dried mango in warm water to soften it. While the dried fruit is soaking, add all of the nuts to the food processor and pulse until you get a crumbly texture (Photo 1). Pour the chopped nuts into a bowl and set aside for later.
Next, add the soft dried mango and dates to the food processor and pulse until the fruit breaks down into a thick paste. Add the chopped nuts back into the bowl along with the dried coconut and salt. Pulse until all of the ingredients are combined. The mixture will automatically stick together and a big ball will form as it spins (Photo 2).
Pour the dried fruit and nut ball into the middle of a casserole dish and use your fingers to press it evenly down into a thin layer (Photo 3). Put the dish into the freezer for one hour.
Next, melt the vegan dark chocolate chips in a bowl. Take the filling out of the freezer and use a knife to cut the filling into small squares and then dip each square into the bowl of melted dark chocolate (Photo 4). Arrange each piece of candy on a parchment-lined tray. Put the tray back in the freezer for a few minutes to set the chocolate.
Lastly, take the tray out of the freezer, add the chocolate drizzle and a sprinkle of flaked sea salt (Photos 5 & 6), and then put the tray back in the freezer one more time to set the chocolate drizzle.
How Long Does it Last in the Refrigerator?
Store the mango candy in an airtight container in the fridge and it should stay fresh for 5-7 days.
Can You Freeze it?
Yes, you can freeze the candy. Put the mango candy in an airtight, freezer-safe container and store it in the freezer for up to one year. When you're ready to eat it, take the mango candy out of the freezer and put it in the fridge to defrost for 24 hours.
Don't let the candy defrost on the counter at room temperature because the extreme temperature difference will cause condensation to form and it will impact the flavor.
Ways to Adapt This Recipe
These dark chocolate mango candies are seriously delicious just like this, but you could also try the following variations:
- Add Plant-Based Protein: Add 1 tbsp of chia seeds or hemp seeds to add extra protein to this healthy vegan dessert.
- Use Sugar-Free Chocolate: The only refined sugar in this recipe is in the dark chocolate chips. If you don't want to use any added sugar, you can use these unsweetened dark chocolate chips instead.
- Candy Bars: Instead of small squares, you could shape the filling into traditional-sized candy bars.
Substitutes & FAQ
- Nut Variations: Instead of walnuts and cashews, you can use almonds, macadamia nuts, pistachios, brazil nuts, or peanuts.
- Dried Mango Substitutions: You can use dried apricot, pineapple, plum, fig, or peach instead of dried mango.
- Date Variations: I prefer to use medjool dates because they're soft, chewy, and taste like caramel, but you can also use deglet dates.
- Can You Use Milk Chocolate? If you're not a fan of dark chocolate, you can use milk chocolate instead, but make sure it's dairy-free. I like these rice milk chocolate bars.
Success Tips
- Medjool dates have the best flavor and texture for this mango chewy candy recipe. However, if you only have deglet dates, you'll need to soak them in warm water for 5-10 minutes to soften the dates before adding them to the food processor. The Medjool dates should be soft and pliable, but if they're not, you should soak them too.
- Use roasted nuts that are unsalted so you can control how much salt is in the mango candy. If you can't find unsalted nuts, simply buy raw nuts, and then you can roast them at home for 5-8 minutes at 350 degrees.
- Store the dark chocolate mango candy in an airtight container in the fridge for 5-7 days or freeze it for a future dessert.
More Vegan Mango Recipes You'll Love
Spinach Quinoa Salad with Mango Dressing
Watermelon Mango Kiwi Fruit Salsa

Dark Chocolate Mango Candy
Equipment
- Food Processor
- Medium Casserole Dish
Ingredients
- 1 cup unsweetened Mariani dried mango (soaked and drained)
- ½ cup roasted unsalted cashews
- ½ cup roasted unsalted walnuts
- 1 cup pitted Medjool dates (7-8 dates)
- ⅓ cup dried coconut flakes
- ½ tsp himalayan pink sea salt
- 1 ¼ cup vegan dark chocolate chips
- ¼ tsp flaked sea salt
Instructions
- Put the dried mango in a small bowl and cover it with warm water (If you're using deglet dates or if your medjool dates aren't soft, you should soak them too). Let it soak for 5 minutes. Drain the water and then put the mango between two paper towels and press it to absorb any excess liquid.
- Put the roasted nuts into a food processor and pulse them into a course meal. Pour the chopped nuts into a bowl and set aside.
- Add the soaked mango and the pitted medjool dates to the food processor. Blend until you have a thick, paste-like consistency. All the big chunks should be broken down. Add the nuts back into the processor along with the dried coconut and ½ tsp sea salt. Pulse until it forms into one big sticky ball.
- Line a 9x9 baking dish with parchment paper and leave handles so you can easily remove the candy filling from the dish. Put the mixture into the center of the dish and then use your fingers to evenly press the dried fruit and nut filling into a ¼-inch thick layer. Cover and freeze for one hour.
- Ten minutes before the filling is done setting in the freezer, melt the chocolate chips in a bowl over a double boiler or in the microwave.
- Remove the dish from the freezer, and gently lift the parchment paper handles to easily remove the filling from the dish. Use a knife to evenly cut 1-inch strips, then cut the strips into 1-inch by 1-inch squares.
- Use two forks to dip each square in the bowl of melted chocolate and then lay it flat on a parchment lined baking tray. Once you finish dipping all the squares, put the tray back into the freezer for 10 minutes. Lastly, use a fork to drizzle the remaining melted chocolate over the top of the candy and garnish with a sprinkle of flaked sea salt. Put the tray back into the freezer for 5 more minutes to set the drizzle.
- Store the candy in an airtight container in the refrigerator for 5-7 days.
Notes
- Medjool dates have the best flavor and texture for this mango chewy candy recipe. However, if you only have deglet dates, you'll need to soak them in warm water for 5-10 minutes to soften the dates before adding them to the food processor. The Medjool dates should be soft and pliable, but if they're not, you should soak them too.
- Use roasted nuts that are unsalted so you can control how much salt is in the mango candy. If you can't find unsalted nuts, simply buy raw nuts, and then you can roast them at home for 5-8 minutes at 350 degrees.
- Store the dark chocolate mango candy in an airtight container in the fridge for 5-7 days or freeze it for a future dessert.
Nutrition
*This recipe was originally shared on 10/30/17, but I updated it with better recipe instructions on 6/30/20.
Hi Stacey,
I loved this recipe so much that I featured it on my best of post, 37 Healthy Valentine's Day Recipes: Indulge Without The Bulge.
I have used one image and a small quote from this page, and have given full credit to you and linked back to this page.
I would love it if you came and checked it out.
Have a fantastic day!
Katherine
Hi Stacey - I just found your recipe! Instead of using the dried mango could I substitute dried apricots or another dried fruit? If so would I still use the same 1-cup?
Thanks,
Deb
Hi Deb! Yes, you can use any dried fruit that you want and the measurements are the same. Enjoy!
These DO look like they are from a fancy candy store. If they are as easy as you make them sound, I have to try them!
They really are! I hope you give them a try!
Those look amazing! I LOVE mango and am always looking for a way to incorporate it into my diet and this looks like the perfect way! A delicious treat that I won't feel guilty eating 🙂 Thanks for sharing!
A- simplylovely90.com
Thank you!
I'm obsessed!! I love vegan recipes and coconut! excited to try these!
Thank you, Lyndsey!
I’m drooling right now! These look sooo yummy! Happy Halloween!
Thank you, Happy Halloween!
these sounds So much better than anything you could buy at the store, happy halloween
Definitely! Thanks, Heather!