These mango yogurt bites are the ultimate dessert or treat for this summer. This is a quick and easy recipe that combines all the flavors and textures that are great for a hot day.
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These yogurt bites have tropical flavors. The recipe calls for fresh mango, white chocolate, Greek yogurt and coconut oil, just these four ingredients. And this combination is awesome! The result is an irregularly shaped dessert with amazing flavors that are fresh, acid, and sweet.
In Mexico, especially in the north, mangos are in season now, and it’s wonderful. There are so many mangos that people give them away as gifts to each other, their families and friends. I have had fresh mangos with a little yogurt and honey for dinner several times in my life, just like that, in big quantities of course.
There are many varieties of mangos, and everyone has their favorite. They have different consistencies, shapes and sizes. There are those who prefer them when they are greener or those who prefer them much riper. Others prefer to eat them with their hands, or by biting them, and others cut them cleanly and eat them with a fork.
Whatever your favorite way of eating them or whatever your favorite variety of mango, you will love this dessert. In fact, for this recipe, you can use any type of mango you prefer, because it works great with all varieties.
As for the yogurt, it is best if it is Greek, and without any sweeteners, it tastes much better that way.
This dessert does not need an oven, because it is made cold. What is needed is to put it in the freezer, so that it forms well.
If you like this recipe, you have to check out our mango meringue cake (mostachon), which is delicious!
Mango yogurt bites
Ingredients
- 1 mango, big or 2 small
- 1 taza (8.50 oz) (240 gr) natural greek yogurt (can be sweetened or not)
- 7 oz (200 gr) white chocolate
- 1 tbsp (0.50 fl oz) (15 ml) coconut oil
Instructions
- Place baking paper on a large rectangular baking sheet or large plate. Peel the mango and cut into small cubes. Place in a medium bowl, add the greek yogurt and mix with a spoon until both ingredients are combined.
- With the same spoon, add spoonfuls of the mango mixture on the sheet or plate, trying to divide the mixture into 8 equal portions. The balls will be very irregularly shaped but that's okay. Place the balls in the freezer for 30 minutes until slightly frozen.
- Separately, melt the white chocolate. To do this, place it together with the oil in a heat-resistant bowl and melt it in the microwave for 30-second intervals, that is, put it in the microwave for 30 seconds and take it out after this time to mix it a little with a fork. Repeat the process until the chocolate is completely melted (this prevents the chocolate from burning).
- Once the mango balls are frozen, take each one of them and introduce them one by one in the melted chocolate, using two forks to turn them over so that they are covered on all sides. Once covered with chocolate, place the mango and yogurt balls immediately on the same sheet and freeze again for at least 2 hours until firm and the chocolate has dried.
