Do you want a piece of chocolate that tastes like the islands? I think mango and coconut are two of the best things ever, and they both remind me of hot summer days in the Philippines. I have a super easy recipe for chocolate bark topped with tropical flavors: dried mangoes, roasted coconut chips, and crunchy roasted cashews.
I love making chocolate bark (may I interest you in Easter Candy Chocolate Bark, Double Chocolate Crunch Bark, and Thin Mints Chocolate Bark?) Bark is perfect for serving at parties, for food gifts (I like making little goody bags or placing them inside mason jars), and as a last minute dessert.
The best part is that it’s a no bake treat, so all I really need to think about is what flavor combination I would like, and not have to worry about turning on the oven and burning my hand again (it only happened once but I think about it every time I open the oven doors which, as you might guess, is very often).
This Cashew Coconut Mango Chocolate Bark is gluten free, and if you use dairy-free dark chocolate, it can also be vegan. It’s not exactly healthy but when compared to other desserts – let’s say creamy cheesecake, or Nutella truffles, or another more indulgent bark – this bark is better in terms of nutritional value. Just think of all the healthy fats from the cashews! The antioxidants from the dried mangoes! And coconut?! I can’t stop using exclamation points!
I was given a sample of Caju cashews – these are roasted cashews imported from Vietnam, made by a small family-owned company that specializes in roasting cashews for over 20 years. They don’t use any oil and only use light sea salt to enhance the flavor. They nuts are crunchy and sweet, and while I like just snacking on a handful, I knew the cashews would pair nicely with other tropical flavors in a chocolate bark.
I already had all the ingredients in my pantry so this was incredibly easy to whip up. I used milk chocolate and roasted coconut chips from Trader Joe’s, and a bag of dried mangoes that I brought back with me from the Philippines (but dried mangoes can be purchased in most grocery stores). If you don’t have a Trader Joe’s near you or don’t want to use roasted coconut chips, you can toast shredded coconut yourself (around 10 minutes at 325 F) or use it raw.
You might be thinking, “that looks like it has more toppings than chocolate!” You are right. This is LOADED. Overflowing. Brimming with tropical flavors and wonderful texture from crunchy cashews, sweet mangoes, and coconut flakes, on top of smooth and creamy milk chocolate. It might not transport you to a Southeast Asian vacation, but at least you’ll get a taste of the islands.
Coconut Mango Cashew Chocolate Bark
16 oz milk chocolate
1 cup roasted cashews (I used Caju whole roasted cashews)
1 cup chopped dried mangoes
2 oz roasted coconut chips (you can substitute with 1/2 cup sweetened shredded coconut)
- Place the milk chocolate in a medium microwave-safe bowl. Heat on full power for 1 minute, then remove and stir. Everything would have started to melt but you’ll still have some lumps. Heat again in 30-second intervals and stir until the mixture turns smooth. I heated everything for a total of 2 minutes. You can also use a double broiler to melt your chocolate.
- Scrape the chocolate onto a baking sheet line with parchment paper or foil.
- Sprinkle cashews, coconut, and dried mangoes over the melted chocolate. Press lightly to make sure the toppings are adhered to the chocolate base.
- Chill in fridge again for at least 30 minutes or in the freezer for 15 minutes until completely set. Break into uneven pieces using your hands or using a sharp chef's knife.
Do you have any favorite mango, coconut, or cashew recipes?