Brighten up your day with one of these passion fruit mango white chocolate magnums! They’re so easy to make and only call for a handful of ingredients. They’re also made with better-for-you ingredients like whole fruit and yoghurt.
* This post is sponsored by Foodie Flavours*
Summer may officially be over, but my insatiable appetite for ice cream knows no season!
Whether it’s winter or summer, hot or cold, I’m always in the mood for ice cream. Not any ice cream though, specifically magnums. I could honestly eat them all year round.
It’s the ice cream + chocolate combination that does it for me. The mixture of a crunchy chocolate shell and silky smooth, creamy centre. I love a good crunch in my desserts, it makes them that much more satisfying and enjoyable.
What’s even better than a magnum? A homemade version made to you liking and combining your favourite flavours.
I’ve teamed up with Foodie Flavours to bring you a taste of the tropics with these delicious and moreish passion fruit mango white chocolate magnums. They’re made with simple, healthier ingredients and dipped in luscious white chocolate for some extra sweetness as well as a lovely crunch. The white chocolate brings balance to the sour taste of the passion fruit and complements the fruity mango taste so well. Of course you can use any chocolate you prefer, but I think white chocolate works so much better with the other flavours.
I’m using Foodie Flavours passion fruit to enhance the flavour. Passion fruit has a subtle sweet and sour taste that sometimes doesn’t come through well in recipes. Especially when pairing it with other overpowering flavours like mango. I wanted to make sure the taste came through as I wanted to achieve the perfect balance between sweet (from the mango and white chocolate) and sour fruity tones (from the passion fruit).
Reasons why you need to try these passion fruit mango white chocolate magnums:
As well as being easy to make, these magnums are made with healthier ingredients. The actual ice cream centre is only made with mango, passion fruit, yoghurt and natural passion fruit flavouring – that’s it! You have the option of adding 1 tbsp of maple syrup for extra sweetness, but it’s not essential since a lot of extra sweetness comes from the white chocolate shell.
If you want an even healthier option, you can omit the chocolate all together, but I wouldn’t recommend it as it does make this treat that much more luxurious. Also, it’s a treat, something that you should allow yourself to enjoy every now and then.
If you need more reasons to make these passion fruit mango white chocolate magnums, here are a few more:
- They’re vegan
- Adjustable to your preference and taste
- Easy to make
- Only call for a handful of ingredients
- Bright and cheerful
- And did I mention they’re super delicious?
More about Foodie Flavours drops and why I love using them:
What I love most about Foodie Flavours drops is that they use flavouring component derived from plant materials only and are therefore suitable for Vegans & Vegetarians. They don’t use any vegetable oil and their drops are also gluten free and dairy free. There’s no added sugar in them either, making them ideal to add lots of flavour without adding any extra sweetness. This means you have full control over the end result. They work so well in no-bake desserts, puddings, baking and so much more! You can find a whole bunch of recipes and examples of ways to use their flavouring drops here.
Passion Fruit Mango White Chocolate Magnums
For the magnums
- 200 g frozen mango
- 150 g Greek style plant-based yoghurt
- 20 drops Foodie Flavours passion fruit natural flavouring
- 1 tbsp maple syrup optional
- 2 passion fruit
For the white chocolate shell
- 150 g dairy-free white chocolate
- 1 tsp coconut oil
- Add the mango, yoghurt, maple syrup and passion fruit drops into a high speed food processor/blender and blend until smooth.
- Transfer into 4 silicon magnum moulds and top with some passion fruit pulp.
- Insert wooden sticks and freeze for 4 hours.
- Break up the white chocolate into a heat-proof bowl and add the coconut oil. Melt in the microwave or using a double boiler method.
- Pour the chocolate into a tall jar (make sure the magnum fits!), then dip each magnum to coat.
- Place in the fridge until the chocolate has set, or freeze until ready to serve.