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.