Mango Choco Bar Ice Cream
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.
Every summer at my home sees a tradition of making Aamras and shrikhand of different flavours and how not- there’s absolutely nothing better than a home-made dessert.
It’s not just the family activity of deciding the ingredients and flavours but the beauty of the process that makes it amazing. And then of course, when the whole family sits together after a meal to enjoy them, that feeling is tremendous. I know you agree!
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Two of my most favourite things about summer are Choco Bars or ice candies and mangoes. And voila, I combined the two to come up with the most delicious Choco Bar one can have. It’s cold, it’s sweet & delicious because of all the mangoes that goes in and it is oh so chocolatey!
My family absolutely loved these mango Choco Bars and I know yours will too! So, let’s get into the recipe.
Everything tastes better on a stick! Give these 2-ingredient chocolate dipped Mango bars a try and you’ll love it!
Why we love this recipe?
There is nothing lighter and fresher than Mango Desserts in Summer! Just like my Mango Kalakand, this Mango Choco Bars are super-duper chocolatey and packed with mango flavour. It is the perfect recipe to prepare on a hot day and to serve for dessert or as a sweet snack.
What I love the most about the recipe is that this Mango Choco Bars are made without Cream and condensed milk, is Sugar-Free and No cooking as well. Such a light, refreshing and chocolatey dessert, it is perfect to finish a family lunch or to enjoy as a sweet treat.
The texture of this Mango Choco Bar is so so chocolatey, almost like a classic choco Bars. If you like mangoes and chocolates, you will love this Bars!
Ingredients For Mango Choco Bars
In this lockdown I have only been sharing recipes that require very simple & homely ingredients that are available for everyone. This recipe is so basic that I am confident you all will be able to re-create the mango choco bars at home.
To make these mango bars, all you need is fresh mangoes and some good quality chocolates. That’s it! The most basic and lockdown friendly ingredients.
Mango: Fresh or Frozen mangoes is the main ingredient for this recipe! The juiciness and sweetness of fresh mangoes is to die for. I recommend you to use only fresh or Frozen mangoes for this recipe and not readymade puree.
Chocolates: Absolutely any milk/dark couverture chocolate works for coating these choco bars.
Yup, that’s it! You can also add a drizzle of honey for more sweetness.
Special Equipment you need:
You will need the following equipment to make this Mango bars recipe…
Blender: Needed to blend up the mango mixture. Most blenders should work fine for this recipe but a high-powered blender does this with ease.
Popsicle Moulds: Avoid frustration by using a great popsicle mould. My absolute favourite is this silicon mould.
Should I use Fresh or Frozen Mango?
You can use either – whatever is easier and more accessible! If using frozen mango chunks, let them thaw slightly first. This is important so that they blend up easily into a smooth mixture.
More Ice cream and Choco Bars Recipe
Looking for more homemade choco bars and ice cream recipes?
How to freeze mangoes for so long without any preservatives?
How about eating mango rabdi, mango icecream or kulfi, Mango Shrikhand or Mango kalakand even after Mango season? If you crave for mango just like we do, watch below video tutorial to store Mangoes without any preservatives.
How to Make Mango Choco Bars?
These Mango Choco Bars are super easy to make! Simply…
Cut Mango: Cut mangoes in slices and freeze them for minimum 30 minutes.
Add Ingredients to Blender: Place frozen mango chunks into a blender.
Blend: Blend until smooth. The blended mixture will look creamy even though it’s just fruit.
Fill Moulds: Pour mixture into popsicle moulds. This is the popsicle mould that I used. Note: This recipe makes 6 popsicles using this mould but quantity will vary depending on the size of mould used.
Freeze: Freeze for at least 5-6 hours (preferably overnight) and enjoy!
Melt Chocolates: Now melt the chocolates and allow the chocolate to come to room temperature.
Cover all Bars with Melted Chocolate: Remove the bars from the moulds and dip each one in melted chocolate. Wait a few seconds until the chocolate has set and then place them in the freezer (not in the mould anymore – just place them loose onto a sheet of baking paper.
Repeat with the remaining mango bars.
At this stage they will only need a few minutes in the freezer so they can be served shortly afterwards. Consume immediately or wrap each bar individually in plastic wrap and return to the freezer.
I hope you guys will enjoy these easy 2-ingredient mango choco bars as much as I do! They are:
Easy to make
Sugar-free
Made with only 2 ingredients
Perfect for summer
Delicious!
What kind of chocolate should you use for these mango choco bars?
I just used dark chocolate for this recipe, but you could really crank things up a notch and use dark or milk chocolates! Really any chocolate of choice will do. Even white chocolate would be delicious!
Cheap chocolate produces terrible results so be sure to choose good quality chocolate.
How to melt chocolate properly?
Chocolate is too much delicate ingredient you all know, if you heat it too much, it burns and if you don’t heat it enough, it forms clumps and doesn’t give you a smooth texture.
I mostly melt my chocolate using a double boiler but there are many ways of doing the same and ensuring that you get perfectly silky melted chocolate every time!
NOTE: When melting the chocolate, you may find that adding a teaspoon of oil will help smooth the chocolate out while melting. Many store-bought brands of chocolate are not great quality and can seize up when melting, so just be mindful of that.
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How long do Mango Choco Bars keep in the freezer?
They tend to disappear very quickly around here! However, you can store them in the freezer for 1-2 months. They won’t go bad if stored for longer but the texture may change and develop frost.
Possible Variations:
Feel free to customize your Mango Choco Bars. Here are a few options…
Make it creamy: Add coconut Cream or yogurt for a creamy version.
Add some texture: You can add in some diced mango or chocolate chips if you enjoy chunks of fruit in your choco bars.
Switch the sweetener: Although I think the honey complements the mango really well, you could also substitute it for sweet condensed milk etc. Or just leave it out altogether if your mango is super sweet!
You will absolutely love these 2 ingredients and simple to make Mango Choco Bar recipe. Try this recipe with any flavour of Bars!
Chef’s Notes and Tips
- Thaw frozen mango: If using frozen mango chunks, it is important to let them thaw slightly first. This allows them to blend up easily into a smooth mixture.
- If you don’t have a popsicle mould, simply use cake tin or watch this No mould Choco Bar recipe. And get some ideas on how to make choco bars without a mould.
- The more mango you add the more flavourful the mango choco bar gets.
- Chocolate coating – this can be easily omitted. Also, you can do a double dip (for thicker layer).
- To save time you can turn these into 1 ingredient mango bar by omitting the chocolate glaze.
- These Mango bars are also delicious without the chocolate glaze.
- The number of choco bars you get out of this recipe depends on the size of your popsicle moulds.
Be sure to follow me on facebook, Instagram , youtube and if you’ve had a chance to make this recipe then definitely drop me a comment and a rating below!
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.
[cooked-sharing]
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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