Soak cashews for 1-2 hours. Drain and rinse.
Soak mango for 20-30 minutes until slightly softened, but not mushy.
In a food processor combine all ingredients except honey. Pulse to combine until a sticky dough is formed. Taste for sweetness and add honey if desired.
Spoon out about a ½ tablespoon amount of mixture at a time and roll into a ball with your hands. Dip into dark chocolate and place on parchment paper. Store in the fridge for up to 2 weeks.