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Mango Chile Turkey Meatballs

Mango Meatballs
Mango Meatballs

These baked mango chile turkey meatballs are high protein candy for dinner.

To prepare these mango chile turkey meatballs I highly recommend purchasing an immersion blender. It’s an incredibly powerful tool to make sauces, soups, and in this case to puree fruit. For the power and the money, this one is very impressive.

Ensure you use a mango that is completely ripe, more on the side of being over-ripe. An under-ripe mango will make these meatballs too acidic/tart. Take the time to slow simmer the mango and remove excess water. The time may vary depending on your mango – it took me about 45 minutes to cook down three mangoes. After cooking, the reduction will have a gel quality versus a liquid. Err on the side of making it thicker. If you don’t eliminate enough water, it will be difficult to form the meatballs into a solid ball.

Combine the chile-lime seasoning with the mango and thoroughly blend together before adding the turkey. This will ensure the meatballs are uniformly seasoned. Use your hands to gently mix the mango with the turkey – just enough to combine everything.

To best fit my macros, I formed 16 meatballs that were about the size of 2 tablespoons. Feel free to partition differently – you may need to reduce the bake time if you make them smaller. I don’t recommend making them any larger than the size I made them. As they cook, you will see a bit of water and fat in the bottom of the pan. This will nearly disappear when cooking is completed.

Let me know if you made these and what you think!

Let’s work together on your nutrition and performance goals. No better time to start than now.

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Sweet Treat Mango Creamsicles

Mango Creamsicles

These sweet treat mango creamsicles have only three ingredients. 65 Calories each with 5g of protein.

After purchasing a set of molds, I’ve been on a creamsicle making kick. All you need to make these sweet treat mango creamsicles are mangoes, yogurt, and vanilla extract.

The Ingredients

Before starting, make sure the mangoes are ripe or slightly overripe, or your creamsicles may taste sour. July seems to be the is ideal time of year to get ripe mango, but I’ve also had success in early spring fro mthe stock at Costco.

The vanilla extract provides a smooth undertone and combines well with the mango. Alcohol in the extract will boil off as you simmer the mango, leaving no bitter aftertaste. Let the mango reduction fully cool before preparing the creamsicles. Otherwise, ice crystals may form.

Strongly recommend using low-fat Greek yogurt for this recipe. Nonfat Greek yogurt or plant-based Greek-style yogurts also work, however they will be slightly less creamy tasting.

The scale of the recipe fills up the above mentioned 6-mold popsicle mold perfectly – each well is 3.3 oz. / 94 g. After you have filled each mold, gently tamp down to remove air gaps and re-fill to the brim of the mold as needed.

Nutrition

Each sweet mango creamsicle has 65 Calories, 5 g of protein, 10 g of carbs (8 g sugar), and 1 g of fat. For reference, a Halo Top Pop is 90 Cal, 5 g protein, 18 g of carbs (10 g sugar), and 2.5 g fat. As I’ve said before, sugar is not evil, but it’s important to be mindful of consumption within your overall nutrition balance. Moderation is the best advice, and a simple way to help mitigate over consumption is to seek out products that have minimal to no “added sugar”. These days it’s much easier to spot since “added sugar” is identified as separate line item on product nutrition labels.

Other creamsicle flavors I’ve made recently include blueberry, chocolate fudge, and peanut butter. I’ve also made with non-dairy, plant-based yogurt. It’s all the same principle, but if you want specific directions for those, shoot me a message.


I hope you liked this recipe! Please share on socials or with a friend if you enjoyed it.

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Disclosure: as an amazon associate I earn from qualifying purchases. This supports keeping the website ad and pop-up free.