Let me take you back to a warm summer day when I first came up with the idea for this dessert. I was reminiscing about my travels to Japan, where I fell in love with the earthy, slightly bitter taste of matcha, and my childhood summers in India, where mangoes were the ultimate symbol of joy and indulgence. I wanted to create something that married these two wonderful experiences, blending the refreshing sweetness of mangoes with the sophisticated charm of matcha. The first time I made these Mango Matcha clusters, I was unsure how my family would react. But as soon as they took their first bite, the looks of delight on their faces were all the assurance I needed. The crunchy matcha chocolate coating gives way to a cool, creamy centre bursting with tropical flavours, making each bite a little piece of paradise. It’s the perfect treat for hot afternoons, a sweet pick-me-up that’s both indulgent and refreshing.
I hope that as you make these Mango Matcha Clusters in your kitchen, you’ll experience the same joy and satisfaction.
INGREDIENTS USED IN MANGO MATCHA CLUSTERS
Honey
Honey is a natural sweetener with various health benefits, including antioxidants and antibacterial properties. Adding honey to the clusters not only enhances their flavour but also boosts their nutritional profile. Honey helps retain moisture in the yogurt mixture, preventing the clusters from becoming too dry or icy when frozen. This ensures that the clusters remain creamy and smooth inside.
Yogurt/ Hung Curd
Hung curd provides a thick, creamy texture that forms the base of the clusters. Yogurt is rich in protein, calcium, and probiotics, which are beneficial for gut health. When frozen, the yogurt mixture remains firm enough to be coated in chocolate without falling apart. Yogurt has a naturally cooling effect, which enhances the refreshing quality of the dessert, making it especially enjoyable on warm days.
I have used this yogurt for my recipe.
Mangoes
Mangoes impart a rich, tropical flavour to Mango Matcha Clusters. The inclusion of fresh mango chunks introduces a burst of freshness to the dessert. This fresh fruit element makes the clusters more vibrant and refreshing, especially when served cold. Adding mango chunks to the clusters boosts their nutritional profile, offering health benefits such as improved digestion, immune support, and skin health. Mangoes contribute natural sweetness to the yogurt mixture, reducing the need for additional sweeteners.
White Chocolate
White chocolate adds a rich, creamy, and sweet flavour that complements the tangy yogurt and fresh mango chunks. When melted and mixed with matcha powder and oil, it creates a glossy and even coating that hardens when frozen, giving the clusters a satisfying crunch and protecting the creamy yogurt-mango filling inside. White chocolate provides a neutral, light-coloured base that allows the green matcha powder to stand out vividly. I use Callebaut White Chocolate to make my recipes.
Matcha powder
Matcha powder gives the chocolate coating a vibrant green colour. This striking hue makes the clusters visually appealing. Matcha powder adds a distinctive earthy and slightly bitter flavour that contrasts beautifully with the sweetness of the mango and white chocolate. It is also rich in antioxidants, vitamins, and minerals.
EQUIPMENTS USED IN MAKING MANGO MATCHA CLUSTERS
As I said, it’s an easy recipe so it doesn’t require a lot of equipment.
Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must. You will need mixing bowls as well to make the yogurt mixture and to melt the chocolate as well.
Other basics that are required are mixing spoons, whisks and spatulas for an easy process.
You will need parchment paper to freeze the clusters as it is easier to remove the clusters from it.
RELATED RECIPES FROM THE BLOG
TIPS TO MAKE THIS MANGO MATCHA CLUSTERS
- Full-fat yogurt will yield a creamier hung curd, which is ideal for this recipe. Let it hang for longer if needed, or press gently to speed up the process.
- Cut the mango into small, even chunks to ensure they mix well with the curd and don’t create large, uneven lumps.
- Make sure there is enough space around each cluster to prevent them from sticking together.
- When dipping the frozen clusters into the chocolate, work quickly to prevent the clusters from thawing. Thawed clusters can be difficult to coat evenly.
- Feel free to experiment with different fruit chunks or flavourings in the yogurt mixture for variety.
- 2 cups yogurt or home-made dahi
- 1 tbsp honey
- 1 mango, chopped
- 1+1/2 cups white chocolate, chopped (263 grams)
- ½ tbsp sunflower oil
- 1 tbsp matcha powder
- Take a large sieve over a bowl and lay a muslin cloth on it. Pour the yogurt into it and let it hang for 35-45 minutes till all the excess water is drained and you are left with 1 cup of hung curd.
- Take the hung curd in a bowl and add honey and mango chunks to it. Mix well till nicely combined and evenly distributed.
- Now, lay parchment paper on a tray and scoop out equal portions of the yogurt-mango mixture on it. It will yield around 5-6 clusters. Freeze them for about 4-6 hours.
- Meanwhile, take the chocolate and oil and melt it in a microwave at 30 seconds intervals till completely melted. You can use any neutral-flavoured oil. Add matcha powder to the melted chocolate and whisk until no lumps remain and the chocolate is smooth.
- Once the chocolate has cooled a bit, dip the frozen clusters carefully into it and coat evenly from all areas. Use a fork to remove excess chocolate and lay the chocolate coated clusters back on the parchment paper.
- Freeze again until the chocolate sets completely.
If you like my easy Mango Matcha Clusters recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
Leave a Reply