A few weeks ago, blogging Momma Toni drove me nuts with her post about dried mangoes and chocolate fountains. I’ve encountered those pricey dark Belgian chocolate covered dried mangoes in the supermarket, but I’ve never tried buying since I’m not overly fond of dark chocolate. But Toni’s post made me think, “Why didn’t I think about DIYing this before?”
After managing to find a pack of the perfectly rectangular Guadalupe mango strips she recommended, it was off to the kitchen for me. Armed with a pack of chocolate chips and a microwave-proof bowl, I went off to discover magic in the marriage of mango and chocolate.
I started off by pouring chocolate chips in a microwave-proof bowl. Then, I heated it in the microwave on high for 10 seconds. I stirred, nuked for 10 more seconds, stirred, and nuked until I had a lovely viscosity. Normally, I melt chocolate over a double boiler, but I was feeling lazy and I was only doing a small batch anyway. So I made do with the nuke and stir method instead, paying extra attention to not overheating the chocolate/
Next, I opened a pack of the dried mangoes. After seeing the perfectly rectangular shapes, I understood why it was recommended. It’s an obsessive-compulsive’s dream. Plus, it was a good combination of tart and sweet, without the fibrous bits you sometimes get from regular dried mangoes.
Then, it was dunk, flip, then lay down on a wax paper-lined surface. After a few pieces though, a thought came to mind. Since I’m doing this anyway, might as well have fun. The next few strips, I dusted with Pink Himalayan Salt. Then, for the last few, I mixed some crushed dried Siling Labuyo in with the chocolate. Three variants in one mad experiment. Why not, right?
I slipped the batch for a quick chill in the freezer, just long enough to let it set, then took experimental nibbles. The chocolate-covered was a tad too chocolatey for me. The chocolate overpowers the mango strips. I think instead of dipping, I should just smear the chocolate on one side.
The siling labuyo was more interesting. The slight kick was only noticeable near the end. Next time, I’m definitely adding more. But the clear winner was the salted chocolate one. The salt countered the sweetness and brought out not just the chocolate, but the mango flavors as well. I regretted not adding salt to all.
Ah, chocolate-covered fruit heaven. How lucky was I? Not only do I live in the country where you can find the world’s best mangoes (dried and otherwise), I also get to eat the fruits of my labors. Happiness is a chocolate-covered (salted!) mango strip.