Dark Chocolate Bark with Chile-Spiced Mangos and Pepitas

By • February 15, 2012 • 3 Comments



Author Notes: Dark chocolate (first and most important ingredient), sweet dried mango, spicy chile pepper, crunchy pepitas, and of course the sparkling salt dancing across the top. Chocolate Bark with Chile-Spiced Mango and Pepitas is everything I want in a chocolate bar. This combination is unexpected and delightful.
(Chile-spiced mango is sold at Mexican markets or Trader Joe's.)
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Makes 6 servings

  • 24 ounces dark chocolate
  • 1 cup small diced chile-spiced mango
  • 1 cup toasted peptias (hulled pumpkin seeds)
  • 1/2 teaspoon coarse salt (or more to taste)
  1. Cover a half sheet baking tray with a baking mat or parchment. Melt the chocolate in a double-boiler. Stir until smooth. Toss the mango and pepitas together and spread out on the baking tray. Pour melted chocolate over the chunks and smooth with a rubber spatula. Sprinkle salt over the top. Place baking tray in the refrigerator until the chocolate hardens. Remove from the refrigerator and break into pieces.

Comments (3) Questions (0)

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9 months ago Renee B

This recipe sounds wonderful. Where do you find spicy mango—or do you make your own?

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'm making a batch of this tomorrow evening to send to my son and his friends, to get them through their college exams next week. Will be chopping and adding some of those chili lime cashews they have at Trader Joe's, too. Made it last year and the kids loved it!! ;o)

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, my spicy-chocolate-loving elder son is going to love this! Wonderful recipe. And what a great use for the spicy mango. ;o)