Mango Chocolate-Coated Ice Cream Bars
Ingredients
- 150 mango flesh
- 100 plain yogurt
- 250 heavy cream
- 22 sugar
- Magnum-style chocolate shell
- 125 dark chocolate
- 25 crushed peanuts
- 25 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.
