Pineapple Mango Cake Pops

By: Amecia Matlock

Creamy fruity center with a thick chocolate coating. If you enjoy fruit dipped in chocolate, this is the cake pop for you. Recipe makes 43 pops and is perfect for large gatherings.

Ingredients

• 2 Mangoes
• ¾ Cup Water
• ¼ Cup Sugar
• 3 tbsp. Corn Starch
• 1 Egg Yolk
• 3 Large Eggs
• ½ Cup Milk of Choice
• 2 tbsp. Lemon Juice
• 10 tbsp Unsalted Butter
• 1 Box Duncan Hines® Perfectly Moist Pineapple Supreme Cake Mix
• Cream Cheese Frosting of Choice
• Milk Chocolate to Taste
• Dark Chocolate to taste

Start by preparing mango custard. It will take 2 hours to chill.

1. Peel and chop mangoes
2. Combine with ¼ cup of water in food processor or blender and pulse on high until smooth.
3. In a bowl, add 1 cup of the mango puree, sugar, corn starch, egg yolk, milk of choice, and lemon juice, and combine until blended.
4. Add to saucepan and warm on medium heat whisking continuously until the custard thickens
5. Add 2 tbsp. of cold unsalted butter cubed and continue to warm until butter melts
6. Remove from heat, cover, and chill for 2 hours

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1. Combine cake mix, 3 eggs, ½ cup of water, and 8 tbsp. of unsalted butter melted with wooden spoon or hand mixer until fully combined
2. Bake according to box and cooking method.
3. Let cool and then add cream cheese frosting
4. Mash cake with potato masher or wooden spoon
5. Mix in mango custard
6. Use medium cookie scoop to spoon mixture and then form balls. Recipe makes approx. 43
7. Place on parchment lined baking sheet and chill for 2 hours or overnight. Freeze any balls you would like to save for later.
8. Depending on how many pops you are preparing melt a 2:1 ratio of dark chocolate to milk chocolate **I used ½ cup milk chocolate & 1 cup dark chocolate for 13 pops**
9. Dip a skewer or pop stick into melted chocolate and then into chilled cake ball
10. Coat with chocolate and then place on parchment lined baking sheet
11. Set in fridge for about an hour
12. Enjoy!

Wrap any extra cake pops in wax paper and store in fridge

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