|NATIONAL PARKS QUICKLINKS|
Backpacker Magazine – June 2008
4 Japanese meals adapted–and enhanced–for the trail
Chocolate-Dipped Ginger and Mango
A sweet and savory dried-fruit dessert.
1 package semisweet baking chocolate (7 oz.)
10 pieces crystallized ginger
10 slices dried mango
2 tablespoons peanut oil
Pour peanut oil into a small plastic bottle. Place mango and ginger in zip-top bag.
Fill a pan three-quarters full of water. Place on stove over medium heat. Place chocolate in a metal cup or small pot in pan (this prevents chocolate from burning). Pour in peanut oil. Stir until chocolate melts. Dip mango and ginger slices into chocolate, eating as a fondue. Serves 2.