3/4cupfrozen mango chunksthawed and pureed or mashed
2tspfreshly squeezed lime or lemon juice
Instructions
Set up your molds:
Prepare mini cupcake liners or a mini cupcake tin lined with strips of parchment paper, and have a small pastry brush or small spatula ready.
Prepare the coconut macadamia nut butter:
In a food processor or high speed blender, combine the coconut, macadamia nuts, and brown rice syrup until silky and smooth, stopping to scrape down the sides as needed. Mine took about 8 minutes. Add salt and additional sweetener to taste.
The mixture will be warm - pour it into a jar or bowl and set aside until cooled down completely (for faster cooling, put it in the fridge). Even at room temperature, it should still be pretty soft.
Make the mango layer:
In a small saucepan, heat the water and agar powder until they reach a gentle boil. Continue cooking, stirring frequently, for another 60 seconds.
Add the mango and lime or lemon juice and stir. Reduce the heat to medium-low and cook for 5 more minutes, stirring frequently. Set in the fridge to set.
Temper the chocolate (optional, see notes) and prepare the chocolate mango macadamia nut butter cups:
Visit the site I linked to above this recipe for precise instructions on how to temper your dark chocolate.
If not tempering the chocolate, simply heat it in a double boiler, or bowl fitted over a pan of simmering water, until fully melted.
Use a spatula to scrape small blobs of melted chocolate into each cup. Working quickly, use the pastry brush or small spatula to brush the chocolate evenly across the bottom of the cup and also up around the sides, doing your best to brush over any gaps. At the end, you should have 1/4 to 1/3 of your melted chocolate remaining for topping the cups later.
Place the cups in the freezer for 5 minutes to start setting the chocolate.
Take the chocolate cups out of the freezer and scoop a scant 1/2 tablespoon of macadamia butter into each one, gently spreading it into a somewhat even layer.
Scoop a scant 1/2 tablespoon of the mango mixture into each cup, again spreading gently into a more even layer.
Top each cup with a blob of melted chocolate. Spread the chocolate over the top into an even layer so that it touches the chocolate around the sides.
Return to the freezer for 15 minutes to set before eating.
One by one, pop the chocolate cups out of the muffin tin, or remove from the cupcake liners, and enjoy.
Store in the freezer in a closed container for up to a week.
Notes
Do NOT use sweetened and/or low-fat coconut. The butter will not work with those types of coconut.You can skip the chocolate tempering and simply melt the chocolate, but the cups will have a more chalky appearance and the shell will not be as crisp.I recommend making both the mango and the macadamia nut butter fillings in advance so that you don't have to wait for them to cool during the process of making the cups.