Ryan tried this chocolate covered mango popsicle in Brooklyn when we visited a few summers ago. Of course I had to take a bite, and it was fresh, cooling, delicious, and healthier than any ice cream or sorbets!
This chocolate covered frozen mango popsicle tastes decadent and is a great cooling snack on a hot summer day. Make a bunch of these and keep in the freezer and then serve them for dessert at a summer barbecue.
I like to use the creamy ataulfo mangoes for this treat, as the larger Tommy Atkins is more fibrous and its stringy texture is difficult to eat when frozen.
- 1 ripe mango
- 2 Tbsp chocolate, shaved (or chocolate chips)
- 2 popsicle sticks
- A mango has a flattish, oblong pit inside. Carefully cut the mango along the seed, into two fleshy sides and the remaining pit. You can eat the flesh around the seed, but keep the two halves.
- With a spoon, carefully scoop out the flesh in one piece. Insert the popsicle stick lengthwise into one end. Lay the mango halves on a plastic- or foil-wrapped baking sheet or plate.
- Melt the chocolate, either carefully in the microwave or in a double boiler.
- Spread the chocolate over one side of the mango piece - it doesn't matter if it's the flat side or the round side. Put on the prepared tray or plate and place it in your freezer for about two hours, until frozen. You can then put the popsicles in a ziploc bag and store in the freezer for up to 6 months (if they last that long!).
- Try this with slices of pineapple, half a kiwi, or slices of papaya.