Stir together the 24 ounces of chocolate with the 1 1/2 cups of mango spread in a large microwave-safe mixing bowl.
Heat at 70% power for 90 seconds.
Then remove and stir.
Heat for an additional 45 seconds at 70% power then let the bowl sit in the microwave for about 3 minutes.
Remove the bowl and stir until all of the chocolate melts.
If you have chunks in your mango spread it will be a little tricky to tell when all the chocolate has been melted because you're going to have large chunks and small bits of mango throughout your fudge.
If needed you can heat for an additional 15-second burst of 70% power. Just don't overheat the fudge or it may become greasy.
Optionally melt using a double boiler set over low heat on the stove.
Pour the fudge into the pan and spread into an even layer.
Sprinkle the dried mango pieces over the top of the fudge.
Cover the fudge and set it aside for about 8 hours until firm.
You may speed up the process by refrigerating your fudge for about 3 hours until firm.
Remove the fudge from the pan and cut into 36 small squares.
Store the fudge in an airtight container at room temperature for up to 3 days or refrigerate for up to 7 days.