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🍰 Mango Mini Bundt Cakes on a Stick with Chocolate Coating

196 kcal · 30 min · 4 servings

Mango Mini Bundt Cakes on a Stick with Chocolate Coating Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a pot with about 500 milliliters of water and place it over medium heat.
  2. 2. Chop the chocolate into small pieces.
  3. 3. Place the chocolate pieces in a bowl and set the bowl over the hot water, ensuring the water does not touch the bottom of the bowl.
  4. 4. Stir the chocolate until it is completely melted.
  5. 5. Remove the bowl from the heat and let the chocolate cool down slightly.
  6. 6. Cut the lime in half.
  7. 7. Squeeze the juice from the lime halves into a small bowl.
  8. 8. Peel the mango and carefully cut the flesh away from the pit.
  9. 9. Put the mango flesh and lime juice into a tall container.
  10. 10. Blend the mixture with a hand blender until it is completely smooth.
  11. 11. Put the cream into a separate bowl.
  12. 12. Whip the cream with a hand mixer until it is stiff.
  13. 13. Mix the sour cream with the melted chocolate.
  14. 14. Add the mango puree to the sour cream and chocolate mixture and stir everything well.
  15. 15. Gently fold the whipped cream into the rest of the mixture.
  16. 16. Season the mixture to taste with powdered sugar.
  17. 17. Fill the mixture evenly into small bundt cake molds.
  18. 18. Place the molds in the freezer and freeze the ice cream base for about 90 minutes.
  19. 19. After freezing, insert a popsicle stick into each mold.
  20. 20. Freeze the popsicles completely for at least 3 hours or overnight.
  21. 21. Remove the popsicles from the molds and dip them in the cooled chocolate to coat them.
  22. 22. Let the chocolate set for a moment and enjoy your ice cream.

Nutrition per serving