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Mango Chocolate-Coated Ice Cream Bars
Chinese dish ready in 288 min using easy-level technique. Simple enough for weeknight cooking.
- Prep
- 1h 48m
- Cook
- 3h
- Total
- 4h 48m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Mango Chocolate-Coated Ice Cream Bars
| Ingredient | Amount |
|---|---|
| mango flesh | 150 as needed |
| plain yogurt | 100 as needed |
| heavy cream | 250 as needed |
| sugar | 22 as needed |
| Magnum-style chocolate shell | |
| dark chocolate | 125 as needed |
| crushed peanuts | 25 as needed |
| coconut oil | 25 as needed |
- mango flesh150 as needed
- plain yogurt100 as needed
- heavy cream250 as needed
- sugar22 as needed
- Magnum-style chocolate shell
- dark chocolate125 as needed
- crushed peanuts25 as needed
- coconut oil25 as needed
Cooking StepsHow to cook Mango Chocolate-Coated Ice Cream Bars step by step
-
Step 1Blend the mango flesh and yogurt into a purée. Strain once for a smoother texture.
-
Step 2Whip the heavy cream with sugar until slightly thickened. Fold in the mango purée and mix well. Insert ice pop sticks into the molds, then spoon the mixture into paper cups, filling them 70–80% full. Freeze for at least 3 hours.
-
Step 3Melt the dark chocolate and coconut oil together over a water bath, stirring until smooth. Stir in the crushed peanuts. Remove the frozen ice cream bars from their molds and roll each one through the chocolate mixture to coat.
Mango Chocolate-Coated Ice Cream Bars
Chinese dish ready in 288 min using easy-level technique. Simple enough for weeknight cooking.
Ingredients
- 150 as needed mango flesh
- 100 as needed plain yogurt
- 250 as needed heavy cream
- 22 as needed sugar
- Magnum-style chocolate shell
- 125 as needed dark chocolate
- 25 as needed crushed peanuts
- 25 as needed coconut oil
Instructions
-
Blend the mango flesh and yogurt into a purée. Strain once for a smoother texture.
-
Whip the heavy cream with sugar until slightly thickened. Fold in the mango purée and mix well. Insert ice pop sticks into the molds, then spoon the mixture into paper cups, filling them 70–80% full. Freeze for at least 3 hours.
-
Melt the dark chocolate and coconut oil together over a water bath, stirring until smooth. Stir in the crushed peanuts. Remove the frozen ice cream bars from their molds and roll each one through the chocolate mixture to coat.
Recipe Details
Common Questions
Can I make this ahead of time?
Yes, this dish actually improves after resting as flavors meld. Refrigerate for up to 3 days and reheat gently on the stovetop.
How can I make this spicier?
Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.
