Chocolate-Covered Mango Yogurt Clusters

These viral mango yogurt clusters are creamy, fruity, and wrapped in a snappy chocolate shell for the ultimate refreshing treat.

Ingredients

• 1 ripe mango, peeled and cut into small cubes
• 50 g Greek yogurt
• 150 g dark or white chocolate, chopped
• 1 tsp coconut oil
• 1 tsp honey or maple syrup (optional)
• Pinch of sea salt (optional)

Instructions

1. Line a small tray or plate with parchment paper and make sure it fits in your freezer.
2. In a bowl, gently mix the mango cubes with the Greek yogurt until the fruit is evenly coated. Stir in honey or maple syrup if you want it a little sweeter.
3. Spoon small clusters of the mango-yogurt mixture onto the lined tray, leaving a little space between each one.
4. Freeze the clusters for 2 to 3 hours, or until completely firm and easy to handle.
5. Melt the chocolate with the coconut oil in the microwave in 20-second bursts, stirring between each, until smooth. Add a pinch of sea salt if using.
6. Working quickly, dip or spoon the melted chocolate over each frozen cluster until fully coated, then place them back on the parchment.
7. Let the chocolate set at room temperature for a few minutes or chill briefly in the fridge until the shell is firm.
8. Serve straight away for the best texture, or store in the freezer and let sit for 2 to 3 minutes before eating.

Tip: For neat clusters with a thick, crunchy shell, keep the mango pieces small and the yogurt-coated mixture very cold before dipping in chocolate.