This recipe calls for freeze-dried mango, which has a fresh mango flavor and a nice crunchy texture. I find mine at Trader Joe's grocery stores, and it can also be purchased online. You can substitute regular dried mango if you cannot find freeze-dried—just be aware that it will be chewy instead of crunchy.
Yield: 1-1/4 lb bark
- 1 cup freeze-dried mango (can substitute regular dried mango)
- 1 cup toasted coconut (see note below)
- 16 oz white chocolate
1. Prepare a baking sheet by lining it with aluminum foil and set aside for a moment.
2. Coarsely chop the freeze-dried mango. If your coconut is in large strips, coarsely chop that as well. Set aside about 1/4 cup of the mango and 1/4 cup of the coconut to sprinkle on top of the bark.
3. Chop the white chocolate and place it in a microwave-safe bowl. Melt the white chocolate in the microwave, stirring after every 30 seconds to prevent overheating. White chocolate scorches easily, so it's best to be very conservative and slow when melting it.
4. Once the white chocolate is completely melted and smooth, stir in 3/4 cup of chopped mango and 3/4 cup of toasted coconut.
5. Scrape the candy mixture out onto the prepared baking sheet and spread it into an even layer.
6. While the chocolate is still wet, sprinkle the reserved coconut and mango on top of the bark and press it down gently to adhere it.
7. Refrigerate the bark until the white chocolate is firm, for about 25 minutes. Once set, cut it into small pieces or break it into pieces by hand. Store Coconut Mango Bark in an airtight container in the refrigerator for up to two weeks.
To toast coconut: Spread your coconut in a thin, even layer on a baking sheet and place it in a 300 degree F oven. Stir the coconut every 4-5 minutes to prevent it from burning around the edges, and toast it until it is a rich brown color. Depending on your oven, this should take anywhere from 15-25 minutes. If it seems to be browning too quickly, turn down the heat and stir it more frequently so that it toasts to an even color.