Choc Mango Cheeks
January 25, 2017
"From Australian Better Home and Gardens Diabetic Living September/October 2016. The cook time is in the freezer and melting cacao butter but have not included the 4 hours to soak the date."
- Serving Size: 1 (73.4 g)
- Calories 132.9
- Total Fat - 3.4 g
- Saturated Fat - 1.7 g
- Cholesterol - 0.6 mg
- Sodium - 21.7 mg
- Total Carbohydrate - 25.7 g
- Dietary Fiber - 2 g
- Sugars - 20.7 g
- Protein - 1.3 g
- Calcium - 14.3 mg
- Iron - 1.8 mg
- Vitamin C - 21.9 mg
- Thiamin - 0.1 mg
Soak the date in enough water to cover for at least 4 hours.
Skin the mangoes and cut the cheeks off and then cut the cheeks in half again, then skewer them with paddle-pop or cake-pop sticks in one end delicately to make an 'ice black'.
Place them on a baking tray and pop them in the freezer for 15 minutes while you prepare the cacao coating.
Drain the date, discarding the soaking liquid.
Finely chop the cacao butter and melt by gradually adding little pieces to a saucepan over a very low heat, you will need about 1 cup of melted cacao butter.
Transfer to a blender along with the cacao powder and soaked date and whizz until very smooth and transfer to a bowl.
Remove mangoes from the freezer and dip into the cacao mixture and then return them to the tray and place in the freezer for a further 15 minutes and if you want to, you can repeat this last step of the process for a double layer of cacao crunch.
Leave them frozen until ready for serving.
They should keep for up to a month in the freezer but you might want to transfer them to a container to stop them from getting frosty.
You can individually portion them in baking paper tied with string and pop them in an airtight container and freeze them until required.
Tips & Variations
No special items needed.