Page 191 - 2016TOHCookbook

Mango Chocolate Sparklers
National Mango Board
INGREDIENTS
Serves 20
2 (1-pound) mangos, peeled, pitted and cut into 10 spears per mango 20 (6-inch) skewers
1 (4-ounce) semi-sweet chocolate bar, chopped
1 (4-ounce) white chocolate bar, chopped
1⁄2 cup red, white and blue sprinkles
PREPARATION
1. Insert skewers into the bottom of the mango spears. Place on a parchmentlined baking sheet and freeze for 30 minutes, or up to overnight.
2. Place the semi-sweet chocolate in a small heat-safe bowl and microwave until melted, about 3 minutes, stopping to stir the chocolate every
30 seconds. In a separate bowl, repeat with the white chocolate. Place the sprinkles on a plate.
3. Remove the mango from the freezer and dip each spear halfway into the warm chocolate, allowing the excess to drip off. (Dip half of the spears in semi-sweet chocolate, the other half in white chocolate.) Roll each spear in the sprinkles and return to the baking sheet until the chocolate coating has hardened. Refrigerate until ready to serve.
TASTE OF HOME | PAGE 175