Choc Mango Cheeks

Step 1: Soak the date in enough water to cover for at least 4 hours.

Step 2: 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'.

Step 3: Place them on a baking tray and pop them in the freezer for 15 minutes while you prepare the cacao coating.

Step 4: Drain the date, discarding the soaking liquid.

Step 5: 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.

Step 6: Transfer to a blender along with the cacao powder and soaked date and whizz until very smooth and transfer to a bowl.

Step 7: 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.

Step 8: Leave them frozen until ready for serving.

Step 9: 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.

Step 10: You can individually portion them in baking paper tied with string and pop them in an airtight container and freeze them until required.