Chocolate Dipped Mango
Gluten free chocolate dipped mango with dark chocolate, coconut oil, and flaky sea salt. The coconut oil creates a thin, glossy coating that sets with a clean snap. Four ingredients, fifteen minutes.
Equipment
- Microwave-safe bowl
- Parchment-lined baking sheet or silicone baking mat
- Two forks for dipping
Ingredients
- 2 ripe mangos peeled and sliced into spears or chunks
- 4 oz dark chocolate 70% cacao or higher, roughly chopped
- 2 teaspoon coconut oil
- Flaky sea salt to finish
Instructions
- Line a baking sheet with parchment paper and set aside.
- Peel and slice mangos. Pat completely dry with a paper towel.
- Combine dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Dip each mango piece in the chocolate, let excess drip off, and place on prepared baking sheet.
- Sprinkle immediately with flaky sea salt.
- Refrigerate 15 to 20 minutes until fully set. Serve cold.
Notes
Pat mango completely dry before dipping. Any moisture will cause the chocolate to seize.
One teaspoon coconut oil per two ounces of chocolate is the right ratio for a thin, snappy coating.
Slightly underripe mango holds its shape better during dipping. Ripe mango is sweeter but softer.
Stores in the refrigerator up to 3 days with parchment between layers.
One teaspoon coconut oil per two ounces of chocolate is the right ratio for a thin, snappy coating.
Slightly underripe mango holds its shape better during dipping. Ripe mango is sweeter but softer.
Stores in the refrigerator up to 3 days with parchment between layers.
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