For the yogurt mixture
For The Chocolate Coating
First, prepare your mango. The best way to do this is carefully cut open lengthways, cutting around the stone, so you have a half piece of mango. Score the flesh into cubes ande then push up from the skin side to make easily removable chunks.
Chop these chunks into sightly smaller manageable pieces then mix this into your yoghurt.
Taste the mixture at this point to see if you want to add any maple syrup but we found the mango more than sweet enough.
Next line a baking sheet with parchment paper and spoon a dollop of yoghurt and mango onto the sheet. Continue until you have used all your mixture, leaving enough space in between each one.
Place this in the freezer for a couple of hours to chill, so that they are set enough to be dipped in the next stage.
Next, melt your chocolate over a bowl of boiling water or a low-simmering pan of water on the hob. Be very careful here and make sure to stir well so none of the chocolate resets or burns. Add in your coconut oil too at this stage and stir thoroughly to combine.
Allow the chocolate to cool a little bit and then carefully dip each of your yoghurt clusters in using a fork and shake off any excess chocolate before returning to the parchment-lined baking sheet.
Return to the freezer to set, and then store in a tub in the freezer until you are ready to enjoy your super cool tropical treat.
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