Step 1

In a small microwave safe bowl, heat the chocolate chips for 45 seconds. Give them a quick stir and continue to microwave in 20 second intervals, stirring each time until all the chocolate is melted.

Step 2

Dip 2/3 of each dried mango into the dark chocolate, scrape off any excess chocolate on the side of the bowl and lay on a sheet of wax paper. Sprinkle the chocolate with a teaspoon of chopped pistachios and a tiny sprinkle of sea salt.

Step 3

Allow to cool to room temperature and store in an airtight container for up to a week.