Dried mango already has a chewy texture and concentrated fruit flavor, but dipping part of each piece in dark chocolate turns it into a snack with more contrast. Crushed pistachios, hazelnuts, or granola can go over the chocolate before it sets, adding crunch without covering the mango from end to end.
The process takes about 25 minutes and starts with an unexpected step: putting the dried mango in the freezer. Chilling the fruit for 20 minutes helps the warm chocolate begin setting once the two meet.
Chill the Dried Mango Before Dipping
Place about 10 pieces of dried mango in the freezer for 20 minutes. Use larger strips when possible, since they are easier to hold while dipping and leave enough uncovered fruit to eat without touching the chocolate.
Check the package when choosing dried mango. Some versions contain added sugar, while others list mango as the only ingredient. Either can be used for the recipe, but unsweetened dried mango keeps the fruit from becoming sweeter once the chocolate coating is added.
While the mango chills, crush pistachios, hazelnuts, or granola into pieces small enough to stick to the melted chocolate. Have the toppings ready before dipping because the chocolate can start setting against the cold fruit.
Melt Dark Chocolate With Coconut Oil
Add 1 ounce of 70% dark chocolate and 1 teaspoon of coconut oil to a small pan over low heat. Stir until the chocolate has melted and the mixture is smooth, then remove it from the heat.
Coconut oil loosens the melted chocolate, making it easier to coat the uneven surface of dried mango. Transfer the chocolate to a small bowl with enough depth to dip the fruit rather than trying to spread the coating across each piece.
Dip about half of each chilled mango strip into the chocolate. Leaving the other half uncovered keeps the mango visible and gives you a clean place to hold each piece.
Add the Crunch Before the Chocolate Sets
Sprinkle crushed pistachios, hazelnuts, or granola over both sides of the chocolate-coated section while it is still wet. You can use one topping across the whole batch or divide the mango into several versions.
Set each finished piece on a plate as you work. Once all the mango has been dipped and topped, transfer the plate to the refrigerator for about 10 minutes so the coating can finish setting.
Keep the finished mango snacks refrigerated in a sealed container, since the chocolate and coconut oil coating can soften in a warm room. The result keeps the chew of dried mango while adding a crisp chocolate shell and bits of nuts or granola in each coated bite.
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