Mango Magnums
These homemade Mango Magnums are one of our favourite summer treats. Sweet frozen mango and banana are transformed into a creamy, naturally fruity sorbet using the Nama J2 Juicer with the sorbet attachment, then frozen on sticks before being dipped in rich dark chocolate. They're simple to make, naturally dairy-free, and taste every bit as indulgent as an ice cream bar!
Takes 4 hours 20 minutes
Serves 8
Ingredients
- 800 g frozen mango chunks
- 3 medium bananas about 300g total
- 250 g dark chocolate 70% cocoa, roughly chopped
- 1 tbsp coconut oil optional, for a thinner chocolate coating
Instructions
- Attach the sorbet attachment to your Nama J2 Juicer.
- Feed the frozen mango and frozen banana through the juicer, alternating between the two fruits, to create a smooth, creamy sorbet.
- Spoon the sorbet into 8 ice lolly moulds or shape into bars on a parchment-lined tray. Insert lolly sticks and freeze for at least 4–6 hours, or until completely firm.
- Melt the dark chocolate in a heatproof bowl over a pan of simmering water (or in short bursts in the microwave). Stir in the coconut oil if using.
- Remove the frozen bars from their moulds and quickly dip each one into the melted chocolate, turning to coat evenly. Allow any excess chocolate to drip off.
- Place the coated bars back onto the parchment-lined tray. The chocolate will begin to set almost immediately thanks to the frozen filling. Return to the freezer for 5–10 minutes to fully harden before serving.
