Mango Crunch

Oh... my... goodness! I'm so glad I discovered the recipe for these little treats made with dried mango. These Mango Crunch pieces are sweet, crunchy... and just really hard to resist!

Jump to:

• The recipe
• Ingredient notes
• How to make Mango Crunch
• Storage
• More of the sweetest treats
• Mango Crunch Recipe

The recipe

I found this recipe tucked away in one of my mum's old community cookbooks. The book was compiled to raise funds for the Anglican Church at Kurri Kurri (NSW, Australia) sometime in the 1980s and is packed with treasured recipes.

This recipe was listed under one for Chocolate Spiders. You'll see the resemblance between the two recipes, but I have to say this one here takes the idea of mixing chocolate and fried noodles to a whole new level. (I made a couple of small changes to the recipe, so keep scrolling for the recipe card at the end of this post.)

Ingredient notes

I've used chopped dried mango in this recipe. The original recipe lists dried apricot, and I imagine you could substitute any dried fruit you fancy. For me, though, the dried mango was amazing.

You'll also need: white chocolate, copha, flaked almonds, desiccated coconut and a packet of Chang's Original Fried Noodles.

The full list of ingredients and quantities is in the recipe card at the end of this post.

How to make Mango Crunch

You'll need two baking trays lined with baling paper.

Prepare the ingredients by:

• chopping the white chocolate and copha into small pieces
• if the dried fruit isn't already diced, chopping the dried fruit into small pieces
• toasting the flaked almonds (toast by tossing in a frypan on medium heat for a couple of minutes).

Okay, next grab a microwave-proof mixing bowl. Place the white chocolate and copha in the bowl and microwave and heat for 20 seconds. Stir and place back in for another 20 seconds. Repeat until completely melted (see image 1).

Add the other ingredients (see image 2) and mix until combined(see image 3). Spoon tablespoonfuls of the mixture onto the baking trays (see image 4). Place into the fridge for at least 1 hour to set.

Storage

Store in an airtight container in the fridge for up to 2 weeks. You could also freeze these and they should last a few months. Thaw before enjoying.

More of the sweetest treats

Can't get enough sweetness in your life? Try one of these recipes:

Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)

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