Toasty coconut mango

Toasty coconut mango

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

Ingredients

Method

  1. Toast 100 g desiccated coconut in a dry frying pan until lightly golden. Add 1-2 tablespoons muscovado sugar and 100 ml water, then stir vigorously and quickly let the sugar bubble and melt. Set aside. Cut 1 large perfectly ripe mango into pieces and arrange on a platter. Sprinkle with the toasted coconut and garnish with lime wedges.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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