Chocolate Dipped Mango with Tajin
Ingredients
- 12 Mango Cheeks dried mango slices
- 1/2 Cup Dairy-Free Chocolate Chips
- 1 Teaspoon Coconut Oil
- 2 Tablespoons Tajin Seasoning
Instructions
- Start by melting the chocolate chips and coconut oil together in the microwave in 30-second intervals, stirring in between until smooth.
- Line a baking sheet with parchment paper and arrange your mango cheeks on it.
- Dip each mango cheek into the melted chocolate and place it back on the baking sheet.
- Sprinkle Tajin seasoning over each chocolate-covered mango.
- Chill the baking sheet in the refrigerator for 10-15 minutes until the chocolate sets.
- Once set, take them out, and they’re ready to enjoy! These chocolate-dipped mango slices can be stored in an airtight container at room temperature for five days or in the fridge for up to one week.