I tasted Hotel Chocolat’s Enrobed Mango years ago and fell immediately and deeply in love. I remember the price exactly: £6, which seemed steep, but doable, for an occasional treat. As with everything, the price has steadily climbed and now a tub costs ten whole pounds so when I spotted dried mango pieces in Farmfoods I didn’t hesitate.
The Hotel Chocolat website states that their mango is immersed in mango liqueur to give “a boost of authentic mango taste which can sometimes be lost in the drying process”.
I couldn’t find mango liqueur for a reasonable price (under a tenner) so I bought passion fruit liqueur (£7.50 on offer). I know not everyone will want boozy fruit so I’ve experimented with rehydrating the mango in mango juice. It’s nice but the end result isn’t “oh wow, this is just like Hotel Chocolat”.
I enrobed two types of mango. The pack from Farmfoods contained around 25% added sugar (see image 2, the bowls on the left). Holland and Barrett’s mango contained no added sugar and is my preferred choice as it doesn’t have that candied fruit feel to it.
We haven’t done a side-by-side taste test but the liqueur-soaked mango really does taste just like Hotel Chocolat’s (to our non-supertaster palates). Amaretto Soaked Sultanas are next on the list.
Soak the mango for an hour; any longer and it can become soggy. I’d envisioned delicately dunking each mango piece in melted chocolate but the chocolate quickly separated and became lumpy. Far better to chuck all the mango in at once and fish out individual pieces with a fork.
You’ll end up with leftover melted chocolate, which can’t be helped. I stir in a big handful of Bran Flakes (Corn Flakes or Rice Crispies would work too) and end up with a bonus, delicious, high-fibre snack.
Chocolate covered mango
- 50g dried mango pieces
- 100ml fruit liqueur (I use passionfruit. Use mango juice if avoiding alcohol)
- 100g 70% dark chocolate (broken into pieces)
You will need
- baking paper
- Add 50g of dried mango pieces to a bowl or jar and pour in 100ml of fruit liqueur or mango juice. Leave to soak for 1 hour, giving the mango a stir after 30 minutes to make sure that the pieces soak evenly.
- When the mango has finished soaking, add 100g of 70% dark chocolate to a medium-sized bowl and melt using the defrost setting on your microwave for 30 seconds at a time. Alternatively, add the chocolate to a bowl and place over a saucepan of boiling water, making sure that the bowl doesn’t touch the water. Stir until melted.
- Tear off a large piece of baking paper and set to one side.
- Drain the mango pieces (the liqueur can be saved to use in drinks) and add to the bowl with the melted chocolate. Use a fork to remove the mango pieces and place on the baking paper.
- Once the chocolate has set, remove from the baking paper and store in an airtight jar for up to 2 weeks.