Dark Chocolate Covered Dried Mangos
One of our favorite places to eat lunch or dinner in Palm Beach Gardens, Florida is Christopher’s Kitchen – a restaurant whose mission is to serve high quality, organic plant-based food. Fresh squeezed raw cold-pressed juices, nut milks, salads, veggie burgers, rustic pizzas, tacos, burritos, bowls, noodles and more are served at this casual, light-filled restaurant.
Christopher’s Kitchen also offers a wide variety of homemade desserts including dark chocolate covered mango, which is decadent and delicious: chewy, dried mango slices covered in rich dark chocolate. At $4 an ounce (or $64 per pound), the dark chocolate covered mangos at Christopher’s Kitchen are expensive so I decided to make this treat myself – a super, easy task that brings the cost down to about $11 a pound using premium dark chocolate and dried mangos).
To make your own Dark Chocolate Covered Dried Mangos, there are three items you will need: dried mangos, dark chocolate, and parchment paper. Trader Joe’s sells 6 ounce bags of “Just Mango Slices” – unsulfured and unsweetened – for $2.49 per bag. Green & Black (3.5 ounces) or Theo (3.0 ounces) make excellent dark chocolate but nearly any chocolate will work. These bars sell for about $3.50 each although they are often on sale at Whole Foods for 2/$6. Nearly two pounds of Dark Chocolate Covered Dried Mango pieces can be made for about $22 with the following recipe.
4 – 3.0 or 3.5 ounce bars of dark chocolate (12-14 ounces total)
3 – 6 ounce bags of mango slices, unsulfured and unsweetened (or your own dried mango slices)
- Line 3 cookie sheets with parchment paper.
- Unwrap and break up four (3.5 or 3.0 ounce) bars of dark chocolate into a small saucepan and place on very low heat on the stove. My stove has low, 1, 2…9, high..and I place the dial on low.
- Stir the chocolate every few minutes and allow the chocolate to melt, which should take about 15 minutes.
- Meanwhile, open up three 6-ounce bags of “Just Mango Slices” (or dried organic mango from Whole Foods or any health food store) and peel apart the mango slices. In the Trader Joe’s bag, the large pieces tend to be on the outside with the little pieces clumped together in the middle. I use all the large pieces first followed by the medium-sized pieces and then the small-sized pieces.
- When the chocolate is melted, turn the heat off but leave the pan on the stove to keep the chocolate warm while dipping the dried mango slices.
- With one hand, dip most of the dried mango slice into the melted chocolate. Use a spoon in the other hand to help spread the melted chocolate over the front and back of the dried mango slice, leaving the very top part of the mango uncovered.
- Allow the excess chocolate to drip off for a few seconds and then place the chocolate covered mango piece directly on the parchment paper covered cookie sheet (do not use non-stick spray; the parchment paper is all that is needed). Repeat until the chocolate is used.
- Place the cookie sheets in the refrigerator for about 30 minutes.
- Remove the cookie sheets from the refrigerator and peel the Dark Chocolate Covered Dried Mangos off the parchment paper (they will come right off) and place into a large plastic container. Cover.
- Refrigerate until ready to eat. Take out 5-10 minutes before serving.