This dessert is super simple and perfect for a light after dinner treat. We love cooking the mango on the barbecue hotplate on a warm evening. The toasted coconut goes really well with the sweet mango flesh that gets deliciously caramelised. Coconut ice cream is perfect with this dessert but feel free to use vanilla if you cannot find coconut-flavoured icecream in your local supermarket.
- Toast the coconut in a pan on medium heat until lightly browned.
- Cut the cheeks off the mango and sprinkle with the coconut sugar.
- Heat a griddle pan to a high heat and cook the mango flesh side down for 5 minutes.
- Remove from the pan and serve with the coconut icecream and a sprinkle of the toasted coconut.
More spring recipes from Kasey & Karena