Place the mangoes in a blender and process until the mixture becomes crumbly with larger pieces visible. Add the cream cheese and the ground almonds and puree (you can do this in a bowl using a hand blender) until the mixture is smooth.
Refrigerate for 30 minutes. Scatter the nut/seed mixture on a large plate and set aside.
Remove the mixture from the fridge and form balls (if you sprinkle water on your hands the mixture won't stick to them) and roll in the nut/seed mixture. Yields approximately 14 balls.
Keep in the fridge.
Preparation time does not include the time needed to refrigerate the mixture (see Instructions)