Baked Mango Chicken Bites
These mango chicken bites have a nice soft texture and the fruit flavours make them a very kid friendly recipe! I also like that they contain some veggies.
My kiddos quite like meat balls in their lunchbox as well. If we are having these mango chicken bites for dinner I would serve them with rice and veggies or I have made them into a rissole shape and served them as burgers.
I must confess the baking in a muffin tray was not my idea at all, I totally borrowed it from Kylie of Kidgredients, she uses it in her baked mini meatballs and since I learnt this technique for baking meatballs it has been my go to, as it is so much easier than frying them.
I typically use frozen mango for making these chicken meatballs as in New Zealand Mangos can be expensive.
However last week they were on special at my local supermarket so it was nice to use fresh and have a mango hedgehog in the photo!
Mango is a yummy fruit for cooking with, my Mango Chicken Curry is always a hit too!
If you are after a chicken bite that is less sweet, my chicken rissoles are to die for, packed with parmesan and chicken such a good combo,
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Baked Mango Chicken Bites
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Ingredients
- 1 Cup oats 100g
- 100 ml coconut milk
- 50 g carrot
- 30 g onion
- 75 g mango cubes fresh or frozen
- ½ teaspoon turmeric
- 200 g chicken mince
Instructions
- Soak ½ cup of oats in 100 ml of coconut milk for 10 minutes. This softens the oats and gives a lovely texture to the bites.
- In a food processor, finely blitz the carrot and onion. (Alternatively you can grate the carrot and onion and make the meatball mic in with bowl)
- Add the mango cubes, soaked oats, turmeric, and chicken mince to the food processor. Pulse to combine — do not overmix.
- Add the remaining ½ cup of oats and pulse again until just mixed. The mixture will be quite wet — this is normal.Season with salt and pepper to taste — skip the salt if preparing for babies or toddlers.
- Spray a non-stick mini muffin tray with oil to prevent sticking. Or line a baking sheet with parchment paper/baking paper.
- With wet hands, roll spoonfuls of the mixture into rough balls. Place the balls into the mini muffin tray cavities. Or onto the lined baking sheet. Bake at 180°C (360°F) for 25 minutes, until firm and lightly golden.
- Serve and Enjoy!
Notes
Nutrition
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I made these tonight and served them with coconut rice. Very tasty! They were especially enjoyed by my 10 month old and our 7 month old guest. My 2.5 year old wouldn't try them but came back to the table later and polished hers off. Thanks for the recipe!
Brilliant love hearing stories like this! Glad your munchkin like them!
Yum!! Just made these and they are delish (I had to taste them to make sure they were okay, right?!).
This might sound daft, but how many balls would you give for a 1 year old? I am wanting to freeze them for easy dinners once my boy is at daycare, and I'm having trouble deciding...
How long + at what temperature would we bake this if making it with shrimp instead of chicken? And could we freeze the cooked shrimp ball?
I do not know the cook time for shrimp in this recipe as I have not tested it.
My baby & toddler loves these! Do you have any other egg-free, savoury, recipes for BLW?
I do have a few, have you looked at my allergy index, it lets you filter recipe by allergen and type.