Dark Chocolate Covered Mangoes Recipe


Do you like mangoes? Our family loves mangoes. They are sweet, healthy and full of nutrients. The best part is they are available at our grocery store year-round. We like mangoes because we think they taste a lot like peaches and the fleshy color on the inside as well as the texture is similar to peaches.

This recipe for Dark Chocolate Covered Mangoes is delicious and easy. It kicks up a typical mango slice several notches and makes it look and taste gourmet. If you’re in a hurry, this recipe can be made in 10 minutes or less. And if you’re not, that’s still all the time it takes. You’re sure to love it!

Dark Chocolate Covered Mangoes: Photo by CookThink

Shopping List

Dark Chocolate Chips
Mangoes – dried, pre-sliced or whole
Cooking Oil


Double boiler pan
Parchment paper

What Kind of Mangoes Can I Use?

You might be wondering what kinds of mangoes work well for this recipe. The answer is any kind: whole, pre-sliced or dried. If you’re in a hurry, you’ll want to pick up some pre-sliced or dried mangoes to speed up the preparation time. It does take a bit more time to peel and slice a whole mango. And if you want to make the recipe today or tomorrow, you’d also want to buy slices that are ready to use. Usually, the whole mangoes at the store are shipped and sold rock hard so they don’t bruise in transit. They typically take a few days to ripen.

In our sample video below, we use fresh, pre-sliced mangoes. But you can also use fresh whole mangoes, then ripen, peel and slice them yourself. See our article about how to ripen mangoes if you’re using whole mangoes. Or dried mangoes are also a good option.

Chocolate Covered Mango Add-Ins

There are so many add-ins that can be used for dark chocolate covered mangoes. The sky is really the limit. They key with add-ins is to add them while the chocolate is still somewhat liquid. We recommend dipping them in the main chocolate first, then laying them on the parchment paper to cool. Immediately after they’ve been transferred to the parchment paper is the time to sprinkle on any add-ins so that they will stick. Waiting until after the initial chocolate has hardened is too late.  

If you’re making these for a gift, you can think about what your recipient likes. If you’re making them for yourself, just have fun being creative. Here are some of our favorite add-ins:

Toasted coconut
Sea salt
White chocolate drizzle
Peanut butter drizzle
Chopped pretzel pieces
Sunflower seeds
Chopped toffee bar pieces
Chopped Cashews

Dark Chocolate Covered Mangoes: Photo by CookThink

How To Make Dark Chocolate Covered Mangoes


1 cup Dark Chocolate Chips
3 tbsp cooking oil (vegetable oil and canola oil work best)
Desired add-ins (optional)


1. Using a double boiler pan, add 1 cup of chocolate chips over medium-high heat and 3 tbsp cooking oil. Bring to a boil, stirring chocolate chips regularly. Stir until chocolate is fully melted.

2. Spread out parchment paper on a flat surface. Dip mango pieces in the chocolate using a fork or tongs. Mango pieces can be fully dipped or partially dipped, depending on desired appearance.

3. Lay pieces on parchment paper to dry. Immediately sprinkle with any add-in while the chocolate is still moist.

4. Place in the freezer to fully cool for 10-20 minutes.


What Kind of Chocolate Can I Use?

Any kind of chocolate can be used for this recipe. Chocolate bars, chocolate pieces, chocolate chips, candy making chocolate, chocolate kisses will all work well. We typically have chocolate chips on hand, so they’re what we use. Also, you can use any flavor of chocolate such as dark chocolate, white chocolate, milk chocolate, semi-sweet chocolate, chocolate bark and more. We especially like the flavor of dark chocolate paired with mango. But feel free to be creative and see what you like best.

What Is a Double Boiler Pan?

I noticed that this recipe calls for the use of a double boiler pan. What is that? A double boiler pan is the use of two different sized saucepans. The larger one is filled with about an inch of water and then the smaller one is stacked inside and holds the chocolate. Melting chocolate can be a tedious process because it can burn easily. But using a double boiler pan helps to prevent it from burning.

Can I Make Chocolate Covered Mangoes Ahead?

Yes. Chocolate covered mangoes can be made in advance. If using fresh mangoes you’d only want to make them about a day in advance to maximize freshness. If using dried mangoes, they will stay fresh longer and can be made a few days in advance.

How Do I Store Chocolate Covered Mangoes?

We recommend storing chocolate covered mangoes in an airtight container in the refrigerator as the best way. Remember, if using fresh mangoes we recommend storing them only for a maximum of 4 days. Dried mangoes can be kept longer.

Have you tried this recipe? Leave us a star rating in the comments below and let us know what you think.

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You might also like:
How To Select And Ripen A Mango
Mango Avocado Salsa

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Sarah is known for her extra fancy yeast breads, melt in your mouth pies, and everything salads. She has won awards as a home cook, and is passionate about helping others feel smarter in the kitchen. Sarah is the cooking genius of the sister duo.

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