From coconut cinnamon bun smoothies to pumpkin sunbutter chocolate cups, healthy sweets are kind of my obsession. I also love how you can control the flavor and sweetness – something that I appreciate about homemade food in general. So, when matcha LOVE asked me to whip something up with their culinary matcha, you know I couldn’t resist.
After some scheming, I decided to give matcha chocolate bark a summery spin… with dried mango! Mangoes are my absolute favorite fruit. Maybe it’s in the Filipino in me. Or maybe it’s the fact that it’s one of the few fruits I’m not allergic to. (Hah)
The combination of culinary matcha and mango is awesome. It offers just the right mix of sweetness and earthiness. Plus, matcha is super energizing – I’ll call that a win.
Matcha Mango Bark
Prep: 15 minutes
- 2 tbsp culinary matcha (I used matcha LOVE’s culinary matcha)
- 8 ounces dark chocolate
- 1/4 cup chopped dried mango
- 1/2 tablespoon coconut oil (optional)
Prepare a double boiler by placing a stainless steel bowl on a pot of water. The bowl should be big enough to sit on top of the pot, without touching the water.
1. Place the chocolate in the bowl. If you’d like a smoother consistency, add coconut oil.
2. Bring the water to a simmer, over medium heat. Continuously mix the chocolate to help it melt. Make sure it doesn’t get too hot!
3. Add 1 tablespoon of culinary matcha powder. Stir until it evenly dissolves.
4. Transfer the melted chocolate to a parchment or foil-lined baking sheet. Use a spatula to spread it out into a thin layer.
5. Sprinkle the chopped dried mango and another tablespoon (or so) of matcha powder.
6. Let cool and harden. Break into pieces and enjoy.
FTC Disclaimer: matcha LOVE culinary matcha (100g) were provided by matcha LOVE and RKPR Public Relations. All thoughts and opinions are my own; I only collaborate with and feature companies that I truly support. Thank you, matcha LOVE!