1 cup packed dried mangoes, soaked in warm water for 5 minutes
1/2 cup unsweetened shredded coconut, plus more for garnish
1 tablespoon honey
1 lime, zested
In a food processor fitted with the blade attachment, pulse cashews until crushed, then puree until a paste begins to form. Add drained soaked mangoes, the coconut and the honey, and puree until smooth. Roll tablespoon-sized portions of the dough into balls, and roll balls in lime zest and remaining coconut. Store in an airtight container for up to 5 days.