Spicy Chocolate Mango Pops

Allergens

Dairy, Sulfites (from mango)

Ingredients

• 2 ripe mangoes, peeled and chopped
• 1 cup heavy cream
• 1/2 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cayenne pepper
• Pinch of salt

Instructions

1. In a blender, puree the mangoes until smooth. Set aside.
2. In a medium saucepan, whisk together the heavy cream, cocoa powder, sugar, cayenne pepper, and salt over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a gentle simmer. Remove from heat and let cool slightly.
3. Slowly pour the warm chocolate mixture into the mango puree, stirring continuously to combine. Refrigerate the mixture for at least 2 hours or until completely chilled.
4. Pour the mixture into popsicle molds, leaving a small space at the top for expansion during freezing. Insert popsicle sticks and freeze until solid, at least 6 hours or overnight.

Chef’s Insight

The combination of sweet mango and spicy chocolate creates a unique balance that tantalizes the taste buds, making it an unforgettable dessert experience.

Notes

This recipe is both dairy and sulfite-free when using coconut cream as a substitute.