Mango Chocolate Protein Karanji

A festive twist on a classic, made for Ganesh Chaturthi.

This Ganpati festival, I wanted to give Atmosphere’s melt in the mouth chocolate hazelnut fudges a little festive makeover. They are sugar free, vegan, and gluten free, and honestly delicious enough to eat straight out of the box, but if you are looking to surprise your loved ones this season, these mango and chocolate karanjis are the way to do it. And yes, I may have sneaked in some protein too, though that part is entirely optional.

A soft mango dough wrapped around a square of chocolate hazelnut fudge, crimped into the classic karanji shape, and baked rather than fried. Simple to make, and they disappear fast.

Jump to recipe

This recipe is:

• Vegan & dairy free

• Sugar free

• Gluten free

• High protein

• Made with wholesome, everyday ingredients

Why This Recipe Works

Mango purée does double duty here, sweetening the dough naturally while keeping it soft enough to roll out like a roti. Using a mango flavoured protein powder alongside the oat flour turns a traditional festive sweet into something with real staying power, without changing the flavour you are going for. Tucking a square of ready-made fudge inside means all the rich, chocolatey filling comes together in seconds, with zero effort on your part.

• Mango purée sweetens the dough naturally and keeps it pliable

• Mango protein powder adds protein without disrupting the flavour

• A ready-made fudge square makes the filling effortless

• Baking instead of frying keeps these light and simple

• Fudgetella and chopped pistachios on the side bring the festive finish

How to Make Mango Chocolate Protein Karanjis (Overview)

This comes together in 3 simple steps:

1. Make the Dough

Combine oat flour, mango protein powder, and mango purée into a soft dough.

2. Fill and Shape

Roll each portion out like a roti, place a fudge square slightly off-centre, fold, and crimp into a karanji shape.

3. Bake

Arrange in a greased pan, spray lightly with oil, and bake until just set.

Tips for Best Results

• Roll the dough thin and even, so the karanjis cook through without the edges turning tough

• Place the fudge square slightly off-centre so you have enough dough to fold and seal properly

• Crimp firmly with a fork to make sure the filling stays sealed in while baking

• Let the karanjis cool slightly before serving, the filling will be quite hot straight out of the oven

Mango Chocolate Protein Karanjis

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 6 karanjis

Ingredients

1 cup + 2 tbsp oat flour

1 cup mango-flavoured protein powder (or another cup of oat flour)

1/2 cup + 2 tbsp mango purée

6 Atmosphere chocolate hazelnut fudge squares

Oil spray, for baking

Atmosphere’s Fudgetella, to serve

Chopped pistachios, to serve

Instructions

1. Preheat oven to 175°C and grease a baking pan.

2. In a food processor, or by hand, combine the oat flour, mango protein powder, and mango purée until a smooth dough forms.

3. Divide the dough into 6 equal parts.

4. Roll each portion out like a roti, then place a fudge square slightly off-centre.

5. Fold the dough over the fudge and crimp the edges with a fork to seal, shaping it into a karanji.

6. Arrange the karanjis in the prepared pan and spray lightly with oil.

7. Bake for 10 minutes at 175°C.

8. Let cool slightly, then serve with Fudgetella and chopped pistachios.

Notes

• Approximate macros per karanji are 180 kcal, 8g protein, 21g carbs, and 7g fat

• Fresh mango purée works just as well as defrosted frozen mango, mashed by hand