1taza (8.50 oz) (240 gr)natural greek yogurt(can be sweetened or not)
7oz (200 gr)white chocolate
1tbsp (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.