For the filling
250 g of mashed mango without skin
3/4 cup of powdered confectioner's sugar
4 1/2 tablespoons of Karo
2 tablespoons of mango liqueur (optional)
For the coating
200 g of semisweet chocolate
For the filling
250 g of mashed mango without skin
3/4 cup of powdered confectioner's sugar
4 1/2 tablespoons of Karo
2 tablespoons of mango liqueur (optional)
For the coating
200 g of semisweet chocolate
Mix the filling ingredients well
Gently press with your fingertips
Form a roll 2 cm in diameter
Cut into pieces about 2 cm
Melt the chocolate
Dip each piece of filling in the melted chocolate
Make about 40 bonbons
Note: To remove mango skin, soak them in boiling water for 2 to 3 minutes
Drain and peel.
