Ingredients
Method
1.
Remove the cheeks from the mangoes. Using a large metal spoon, scoop the flesh from the skin.
2.
Line a large metal tray with baking paper. Insert a paddle pop stick into one end of each mango half. Freeze for 3 hours or until firm.
3.
Combine the white chocolate melts and copha in a heatproof jug or bowl. Microwave on HIGH power in 30 second bursts until melted and smooth, stirring regularly. Cool chocolate to room temperature.
4.
Dip the frozen mango cheeks into the chocolate mixture and place on baking-paper-lined trays. Sprinkle with coconut. Freeze until ready to serve.
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