Mango Chocolate-Coated Ice Cream Bars
芒果脆皮雪糕丨锁死这个配方 · pan chinese cuisine
A popular Chinese-inspired frozen treat that combines the tropical sweetness of mango with a rich chocolate shell, ideal for cooling down on warm days.
Chef ChopzenChopzen project content lead. Curating and testing every published recipe for US home cooks.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
5.29 oz
plain yogurt原味酸奶
3.53 oz
heavy cream淡奶油
1.06 cup
0.78 oz
chocolate shell topping脆皮巧克力壳
as needed
dark chocolate黑巧克力
4.41 oz
peanuts花生
0.88 oz
coconut oil椰子油
0.88 oz
Steps
- 1
Step 15 min
Blend the mango flesh and yogurt until smooth, then strain the purée once for a smoother texture.
✅ Done when: when the purée is smooth and free of lumps
Watch out: ensure no large chunks remain after blending
- 2
Step 2180 min
Whip the heavy cream with sugar until slightly thickened, fold in the mango purée, mix well, insert ice pop sticks into molds, spoon the mixture into paper cups filling them 70–80% full, and freeze for at least 3 hours.
✅ Done when: when the mixture is frozen solid after at least 3 hours
Watch out: do not overfill the cups to prevent overflow during freezing
- 3
Step 35 min
Low heatMelt the dark chocolate and coconut oil together over a water bath until smooth, stir in the crushed peanuts, remove the frozen ice cream bars from their molds, and roll each bar through the chocolate mixture to coat.
✅ Done when: when the chocolate is fully melted and each bar is evenly coated
Watch out: work quickly to coat before the chocolate sets on the bars