Caramel and mango is a combination that doesn't get nearly enough credit. These truffles pair a soft, gooey caramel center with a coating of Frudo Freeze-Dried Mango powder for a sweet-tangy finish that tastes way fancier than the five minutes of effort it actually takes.
The Ingredients 📋
- 200g soft caramel candies (or store-bought caramel filling)
- 2 tablespoons heavy cream
- 1–2 pouches (approx. 30g) Frudo Freeze-Dried Mango Slices, blitzed to powder
- A pinch of sea salt
The Easy Instructions 🧑🍳
- Melt the Caramel — Warm the caramel candies with the heavy cream in a saucepan over low heat, stirring until smooth.
- Cool It Down — Let the caramel mixture cool at room temperature, then chill in the fridge for about 1 hour until firm enough to handle.
- Roll Into Balls — Scoop small portions and roll into bite-sized balls.
- The Mango Coat — Roll each caramel ball in the Frudo Mango powder until fully coated.
- Finish & Chill — Sprinkle a tiny pinch of sea salt on top of each and chill for 15 minutes before serving.
Pro Tips 💡
- Keep your hands slightly damp when rolling to stop the caramel from sticking.
- Store in the fridge — these soften quickly at room temperature.
- Try a mix of mango and strawberry powder for a two-tone coating.
Gooey, tangy, and Frudo-ly indulgent. 🥭🍯
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