Mango Magnum Bars are the perfect refreshing summertime treat. Tangy, sweet, and coated in creamy white chocolate, these frozen treats are absolutely irresistible. They’re one of the most decadent summer desserts you can make for your family and friends. Let’s get started on this delicious Mango Magnum Bar recipe!
MANGO PURÉE INGREDIENTS:
- 1 ripe Mango, peeled and chopped
- ¼ cup Sugar
MANGO MIXTURE:
- 1 cup Heavy Whipping Cream
- ½ cup sweetened Condensed Milk
- Prepared Mango purée
- ¼ tsp Vanilla extract
CHOCOLATE COATING:
- 2 cups White Chocolate, melted
- 1 Tbsp Coconut Oil
CHOCOLATE COATING INSTRUCTIONS:
Finely chop the white chocolate into evenly sized pieces so it melts evenly.
Combine the white chocolate and coconut oil in a microwave-safe bowl or glass.
Microwave in 15 to 20-second intervals, stirring well after each interval to prevent the chocolate from burning.
If the bowl is still warm, continue stirring until the chocolate is completely smooth.
If the chocolate isn’t fully melted, add a little more coconut oil if needed.
Allow the melted chocolate to cool completely before dipping the Mango Magnum Bars. This step is very important to prevent the frozen bars from melting.
MANGO MAGNUM BAR INSTRUCTIONS:
For the best flavor, use a ripe, sweet mango.
Wash the mango thoroughly and pat it dry. Peel the mango, then cut as much fruit as possible away from the pit.
Place the chopped mango and sugar into a blender or food processor and blend until smooth. Avoid over-blending. Set aside.
In a large mixing bowl, whip the heavy cream until soft peaks form.
Gently fold in the sweetened condensed milk, vanilla extract, and the prepared mango purée until fully combined.
Spoon the mixture into silicone popsicle or Magnum-style ice cream molds. Insert the wooden craft sticks.
Freeze for at least 8 hours or overnight for the best texture.
Remove the frozen Mango Magnum Bars from the molds one at a time.
Pour the cooled white chocolate mixture into a tall cup or glass that is slightly taller than the bars.
Dip each frozen bar into the melted chocolate, allowing any excess chocolate to drip back into the cup.
Rotate the bar as needed to coat it evenly.
Place the coated Mango Magnum Bars on parchment paper and immediately add your favorite toppings before the chocolate hardens.
Return the bars to the freezer for an additional 10 to 15 minutes, or until the chocolate shell is completely set.
Notes –
Fresh Mango: The star of this recipe, adding vibrant color and delicious tropical flavor.
Sugar: Sweetens the mango purée while creating a smoother, richer texture. Without enough sugar, the purée may taste overly tart.
Heavy Whipping Cream: Creates a rich, creamy texture and helps the bars freeze with a smooth consistency.
Sweetened Condensed Milk: Adds sweetness and balances the bright, tangy flavor of the fresh mango. It also helps keep the bars creamy instead of icy.
Vanilla Extract: Softens the tartness of the mango and enhances the overall flavor.
White Chocolate: Adds a sweet, creamy coating that complements the tropical mango flavor while creating a crisp outer shell. You can also substitute milk, dark, or your favorite chocolate if preferred.
Coconut Oil: Helps thin the melted chocolate, creating a smooth coating that hardens beautifully.
