Spicy Sweet Delight: Mango Chili Lime Bonbons in Dark Chocolate



Get ready to tease your taste buds with an explosion of flavors that blend the tropical zest of mangoes, the sharp kick of chili, and the tangy freshness of lime, all encased in a sultry dark chocolate shell. Today, let's dive into the delightful world of making Mango Chili Lime Bonbons — a perfect treat for those who love a little spice mixed with their sweet!


If you're a fan of both spicy foods and decadent chocolates, this recipe is a heavenly match for your palate. Combining the sweet and tangy taste of mango with the zesty punch of lime and the unmistakable heat of chili, these bonbons are not just candies — they're a flavorful journey. Enrobed in rich dark chocolate, each piece promises a burst of flavors that are bound to impress at any gathering or make an excellent addition to your snacking repertoire.


  • Flavor Fusion: Mango, chili, and lime offer a complex taste that’s refreshingly tropical with an exciting spicy kick.
  • Chocolate Coating: The use of dark chocolate not only adds depth but also balances the sweetness of mango and the heat of chili.
  • Perfect Pairing: Ideal for dessert tables, special treats, or as a gourmet gift for loved ones.


Preparing these exotic bonbons involves crafting a mango chili lime ganache, shaping them into balls, and then dipping them in dark chocolate. The process, though meticulous, is incredibly rewarding. Let's walk through the steps.

Mango Chili Lime Ganache Preparation

Firstly, the ganache center must be prepared. It is important that the water activity (aW) remains low to ensure the shelf life of your bonbons.


  • Mango puree (fresh or canned) - 100g (about 3.5 oz)
  • Granulated sugar - 30g (1 oz)
  • Fresh lime juice - 20ml (about 4 teaspoons)
  • Finely chopped red chili (adjust according to heat preference) - 5g (about 1 teaspoon)
  • Heavy cream - 50ml (about 10 teaspoons)
  • Glucose syrup - 20g (about 4 teaspoons)
  • White chocolate (chopped) - 150g (about 5.3 oz)


  1. In a small pot, combine mango puree, sugar, lime juice, and chopped chili. Bring to a simmer over low heat and let it reduce until thickened slightly.
  2. In a separate pot, warm the heavy cream with glucose syrup until just steaming but not boiling.
  3. Pour the hot cream mixture over the chopped white chocolate, and let sit for a few minutes to melt the chocolate. Stir until smooth.
  4. Mix in the reduced mango sauce. Blend well until the ganache is smooth and homogenous. Allow to cool and then chill in the fridge until set, about 2 hours.

Forming and Dipping Bonbons

Once your ganache has set, it's time to shape and coat them in dark chocolate.

Additional Ingredients:

  • Dark chocolate (70% cocoa) - 300g (about 10.5 oz), tempered


  1. Using a melon baller or a teaspoon, scoop out ganache and roll into balls. Place on a parchment-lined tray and freeze for 30 minutes.
  2. Temper your dark chocolate. This involves melting and cooling the chocolate to stabilize it for a crisp and shiny finish. Melt two-thirds of your chocolate over a water bath or in a microwave, then add the remaining third in parts, stirring continuously until smooth.
  3. Dip each chilled ganache ball into the tempered chocolate using a fork or dipping tool, ensuring each bonbon is completely coated. Let excess chocolate drip off and place back on the parchment paper.
  4. Allow the chocolate to set completely at room temperature or in the fridge.


Mango Chili Lime Bonbons in Dark Chocolate are a true masterpiece for those looking to explore unique flavor combinations in their desserts. Their exotic taste profile, paired with the rich decadence of dark chocolate, makes them an unforgettable treat. Whether serving them at a party or enjoying them on your own, these bonbons are sure to be a tantalizing addition to your culinary creations.


Can I use frozen mango instead of fresh?
Yes, you can use frozen mango. Ensure it is thawed completely and excess water is drained to maintain the consistency of the ganache.
How long can I store these bonbons?
Stored in an airtight container in the fridge, these bonbons can last up to two weeks.
Can I make these bonbons less spicy?
Absolutely, adjust the amount of chili to suit your taste or omit it altogether for a mango lime version.
Hill Country Chocolate
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