Ingredients
Scale
- 3 large Ripe Mangoes (Ataulfo recommended)
- 1.5 cups Heavy Cream (cold for whipping)
- 1/4 cup Honey
- 300g Dark Chocolate (70% cocoa)
- 3 tbsp Coconut Oil
Instructions
- Puree the peeled and pitted mango flesh in a high-speed blender until completely smooth and free of fibrous streaks.
- Whip the heavy cream with the honey until soft peaks form, keeping the mixture light and airy for the perfect base.
- Fold the mango puree gently into the whipped cream to maintain the volume required for a fluffy final texture.
- Pour the combined mixture into specialized silicone ice cream molds, smoothing the tops with a flat spatula for clear lines.
- Insert the wooden popsicle sticks carefully halfway into the center of each mold, ensuring they remain upright and stable during freezing.
- Freeze the molds for at least six hours until they are solid enough to withstand the warm chocolate dip.
- Melt the dark chocolate and coconut oil together over a double boiler, stirring until the mixture flows like satin.
- Remove your hardened mango bars from the silicone molds and dip each one quickly into the chocolate mix.
- Place the finished treats on parchment paper to set instantly as the cold bar meets the room temperature coating.
Notes
Ensure your mangoes are extremely ripe for maximum sweetness and softness. Keep the freezer temperature as cold as possible so the bars slide out cleanly from the molds. Whisk coconut oil into warm chocolate thoroughly to prevent lumps. Work quickly when dipping to maintain a thin, even coat. Store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Freezing
- Cuisine: Modern Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 20 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg