This delicious incredibly easy-to-make 2 ingredients Mango choco Bar recipe will immediately bring back all the feels like a child from your local fair. If you’re looking to try some new sweet treats then definitely try this recipe. It is the perfect treat to prepare on a hot day and to serve for dessert or as a sweet snack.
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If using Fresh mangoes, then slice mangoes roughly and keep them in freezer for minimum 30 minutes.
If using already frozen mango pieces then thawed them slightly.
In a blender add mango pieces and process until smooth.
Pour the mixture in a popsicle mould, insert the sticks and freeze until hard (best overnight).
Chop the chocolate into tiny pieces and place it into a bowl.
Add vegetable oil. Melt this over a double boiler or in microwave.
Cool this melted chocolate at room temperature.
Pour the melted chocolate into a glass/mug.
Take the frozen mango bars out, let them sit at room temperature for a few seconds before taking them out of the mould.
Place a sheet of parchment paper in the freezer and place the mango bars onto it.
One at a time, remove a mango bar from the freezer, dunk it into the melted chocolate, making sure it's coated properly on all sides.
Take it out and let the excess chocolate drip back in the glass before placing it in the freezer again.
Repeat with the rest of the mango bars.
Freeze them, uncovered, until the mango and chocolate coating are firm.
Consume immediately or wrap each bar individually in plastic wrap and return to the freezer.
Mango choco Bars should keep just fine for up to 2 months in the freezer bag.
Ingredients
Directions
If using Fresh mangoes, then slice mangoes roughly and keep them in freezer for minimum 30 minutes.
If using already frozen mango pieces then thawed them slightly.
In a blender add mango pieces and process until smooth.
Pour the mixture in a popsicle mould, insert the sticks and freeze until hard (best overnight).
Chop the chocolate into tiny pieces and place it into a bowl.
Add vegetable oil. Melt this over a double boiler or in microwave.
Cool this melted chocolate at room temperature.
Pour the melted chocolate into a glass/mug.
Take the frozen mango bars out, let them sit at room temperature for a few seconds before taking them out of the mould.
Place a sheet of parchment paper in the freezer and place the mango bars onto it.
One at a time, remove a mango bar from the freezer, dunk it into the melted chocolate, making sure it's coated properly on all sides.
Take it out and let the excess chocolate drip back in the glass before placing it in the freezer again.
Repeat with the rest of the mango bars.
Freeze them, uncovered, until the mango and chocolate coating are firm.
Consume immediately or wrap each bar individually in plastic wrap and return to the freezer.
Mango choco Bars should keep just fine for up to 2 months in the freezer bag.
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