2 mangos (about 2 pounds), peeled, pitted and cut into large spears, about 10 per mango
20 (6 inch) skewers
1 (4oz.) semi-sweet chocolate bar
1 (4oz.) white chocolate bar
½ cup red, white and blue sprinkles
1. Insert skewers into bottom of mango pieces, place on parchment-lined baking sheet and place in freezer to chill, 30 minutes or up to overnight.
2. Break chocolate bars into small pieces. Place semi-sweet chocolate in small bowl and melt in microwave, about 3 minutes, stopping to stir chocolate every 30 seconds.
3. In separate bowl, repeat with white chocolate. Remove mango from freezer and dip halfway into warm chocolate, allowing excess to drip off of mango.
4. Roll in sprinkles and return to baking sheet to allow chocolate to cool. Store in refrigerator until ready to serve.
Store in refrigerator until ready to serve.
Nutritional analysis per serving: Calories 97; Protein 1g; Carbohydrates 17g; Fat 4g; 6% Calories from Fat; Cholesterol 1mg; Sodium 6mg; Potassium 93mg; Fiber 1g