Homemade Pearl Ice Cream with Mango and Chocolate

Preparation

• 1
  Carefully melt the dark chocolate in a bain-marie. Once liquid, stir until smooth with half of the Greek yogurt (300 g) and sweeten with 2 tablespoons of honey (approx. 30 g). Set the mixture aside.
• 2
  Finely puree the frozen mango cubes with the second half of the yogurt (300 g). Add the remaining honey (approx. 60 g) and the coconut oil and mix everything well. The mixture should be slightly frozen and creamy so that it can be easily processed.
• 3
  Now the ice cream pearls are formed: Fill a piping bag with one of the two mixtures. Use a nozzle with a very small opening. Line a cutting board or a flat surface that fits into your freezer with baking paper. Now pipe tiny dots (pearls) onto the paper. If the pearls form small tips, you can carefully flatten them with a toothpick. Repeat the process with the second mixture.
• 4
  Let the pearl ice cream set in the freezer overnight. Before serving, carefully remove the frozen pearls from the paper and arrange them in small bowls. Enjoy immediately!