Soak the cashews in hot water and the mango in room temperature water for 30 minutes. Drain and rinse.

Add all the ingredients to a high speed food processor and blend until it forms a dough. Scrape down the sides as needed. Leave some small pieces of mango and cashew for the texture. Taste and add maple syrup if desired.

Roll into balls and coat with coconut. Store in an airtight container in the fridge for a week.