Dessert had to Tinker. Well the window minus 25 on the balcony quickly, everything froze. Round or teaspoon to form balls of ice cream, put inside an edible surprise - berry or a nut. I put cashews. Put on parchment and put into the freezer to freeze.

Melt the chocolate (turned out to be, it is still art). Microwave is not good - the chocolate should not boil. Heat on a steam bath. Chocolate finely chop or grate on a grater placed over a saucepan of hot water. The bottom of the bucket of chocolate should not touch the boiling water, steam heated, stir with a wooden spatula. For a long time, but the chocolate will curdle.

Remove the chocolate from the heat. Get the ice cream. Now need sleight of hand and two spoons. Quickly dip ice cream in chocolate. Up! Temperature differences it instantly freezes and turns into a crust. Put back on parchment and put into the freezer before they melt.

Yet tried this method. Hot chocolate to draw circles on parchment, place them on ice cream and sprinkle with chocolate. It is better to cook in small batches, the ice cream will not have time to melt. Came to this conclusion empirically.

Style candy in tiger. Mango pulp grind in a blender, drain juice, add the powdered sugar make a thick frosting.

Mango puree to put on top, pour the glaze, put in the freezer. If the mango is not very juicy, add a couple tsp of orange juice. Decorate with chocolate.