Mango Chocolate Recipe - Kosher

🥭🍫 

A luscious blend of rich kosher dark chocolate and naturally sweet mango, this elegant treat balances tropical brightness with deep cocoa flavor. Perfect for gifting, entertaining, or an elevated everyday indulgence.

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📌 Recipe Overview

• Servings: 12

• Yield: About 24 chocolate squares (1 standard 8x8-inch pan or chocolate molds)

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Chill Time: 45–60 minutes

• Difficulty: Easy

• Cooking Vessel: Double boiler (or heatproof bowl over saucepan), silicone spatula, 8x8-inch pan or chocolate molds

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🛒 Ingredients (All Kosher-Certified)

• 12 oz high-quality kosher dark chocolate (pareve or dairy, 60–72% cocoa), chopped

• ½ cup freeze-dried mango pieces, crushed slightly
  OR ½ cup finely diced dried mango (unsweetened), patted dry

• 1 teaspoon coconut oil (optional, for smoother melt – use kosher-certified)

• Pinch of sea salt (optional, enhances flavor)

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👩‍🍳 Instructions

1. Prepare the Pan
   Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.

2. Melt the Chocolate
   Using a double boiler, gently melt the chopped chocolate over simmering (not boiling) water. Stir continuously until smooth.
   If desired, stir in coconut oil for a glossier finish.

3. Add Mango
   Remove from heat and fold in most of the mango pieces, reserving a small handful for topping.

4. Pour & Top
   Spread the chocolate mixture evenly into the prepared pan. Sprinkle remaining mango pieces and optional sea salt over the top.

5. Chill
   Refrigerate for 45–60 minutes until fully set.

6. Cut & Serve
   Lift from pan using parchment overhang and cut into squares or break into rustic shards.

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🥗 Nutritional Information (Approximate per serving)

• Calories: 165

• Fat: 11g

• Saturated Fat: 6g

• Carbohydrates: 17g

• Sugar: 13g

• Fiber: 2g

• Protein: 2g

(Nutritional values vary depending on chocolate brand used.)

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🌿 Dietary Adaptations

• Pareve / Vegan: Use dairy-free kosher-certified dark chocolate.

• Dairy Version: Use kosher milk chocolate for a creamier result.

• Sugar-Free: Substitute with sugar-free kosher chocolate.

• Passover-Friendly: Ensure chocolate and mango are certified kosher for Passover.

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💡 Tips & Troubleshooting

• Chocolate Seized?
  Even a drop of water can cause chocolate to seize. Melt slowly and keep all utensils dry.

• Mango Too Moist?
  If using soft dried mango, pat very dry to prevent streaking or separation.

• Want Professional Shine?
  Temper the chocolate instead of simple melting for a glossy snap finish.

• Flavor Boost:
  Add a tiny pinch of chili powder or lime zest for a tropical twist.

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🍽 Serving Suggestions

• Serve alongside fresh mango slices for contrast.

• Pair with hot espresso or mint tea.

• Chop and fold into kosher vanilla ice cream.

• Package in parchment and tie with twine for gifting.

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📝 Notes

• Freeze-dried mango provides the best texture and concentrated flavor.

• Store in an airtight container at cool room temperature for up to 1 week, or refrigerate for 2–3 weeks.

• For a decorative touch, drizzle melted white chocolate over the top before chilling (ensure kosher certification).

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