Prep a 24-cup mini cupcake pan by lining with mini candy cups (see notes).
In a medium bowl, stir ingredients together until mangoes are coated with chocolate.
Scoop about a heaping tablespoon into your candy cups.
Allow to set then enjoy!
When you slice the mangoes, try to slice them into equal sizes. I'd recommend 1 inch long and about ⅛ inch thick.
This recipe usually yields about 24-30 bites for me so I use two pans. However, this mostly depends on how much you put in each cup.
Be sure to use candy cups (you can also use glassine cups) and not normal cupcake cups. Candy cups are waxed and normal cupcake cups are not so the chocolate will stick. If you don't have them, just scoop the mango bites into a baking pan lined with parchment paper. They will spread; just try to keep them as compact as possible.
These will keep for about a week in an airtight container. No need to refrigerate.