Last week I shared my 1 ingredient fruit sorbet which was made using baby seedless mandarins. While eating it, I had the idea to turn it into a fruit popsicle and dip it into chocolate, because chocolate and citrus pairs particularly well together. 

This 3-ingredient chocolate covered fruit popsicle is the result and they are the perfect little refreshing summer treat. 

A few notes before we dive into this fruit popsicle recipe;

  1. I used these Clemengold Baby Mandarins. You can use any mandarin, clementine or  nartjie BUT make sure they are sweet (we’re not adding sugar and they are the flavour) and make sure they are seedless. 
  2. I used this silicone popsicle mould and would recommend using a silicone mould. They are so much easier to work with, the popsicle peels right out without breaking or needing you to run warm water over it. I’ve thrown out my plastic ones and replaced with silicone. You can use a bigger sized one, I love the mini size which gives you the perfect little bite. 
3 Ingredient Chocolate Covered Fruit Popsicle

3 Ingredient Chocolate Covered Fruit Popsicle

3 ingredients is all you need to make these deliciously refreshing summer popsicles
Course: Desserts, Snacks
Servings: 8 Popsicles

Equipment

  • 1 food processor
  • 1 Silicone Popsicle Mould
  • 8 Popsicle Sticks

Ingredients

  • 1 Tub Clemengold Baby Mandarins I used a 750g Tub
  • 100 Grams Dark Chocolate I used 52%
  • 1 Tsp Coconut Oil

Instructions

  • Peel the mandarins and separate each segment
  • Lay the segments in a single layer on a lined sheet pan
  • Freeze until completely frozen (6-12 hours)
  • Once frozen, add the segments to a food processor and blend until completely smooth and creamy, about 5-8 minutes. You’ll need to stop and scrape the sides a few times. 
  • Divide the mandarin sorbet between mini silicone popsicle moulds. I got 8 but it will depend on how big your mold is. 
  • Freeze overnight
  • The next day melt your dark chocolate and coconut oil together
  • Remove the popsicles from the mould and dip into melted chocolate mixture. I put the melted chocolate mixture in a glass that fits the popsicles and dip them in. This makes it easier to get an even coat. 
  • Freeze for about 10 minutes for the chocolate to set and enjoy

Notes

  1. I used these Clemengold Baby Mandarins. You can use any mandarin, clementine or nartjie BUT make sure they are sweet (we’re not adding sugar and they are the flavour) and make sure they are seedless.
  2. I used this silicone popsicle mould and would recommend using a silicone mould. They are so much easier to work with, the popsicle peels right out without breaking or needing you to run warm water over it. I’ve thrown out my plastic ones and replaced with silicone. You can use a bigger sized one, I love the mini size which gives you the perfect little bite.
3 Ingredient Chocolate Covered Fruit Popsicle

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