Tropical Coconut and Mango Toppings
A vibrant and versatile topping featuring caramelized mango and toasted coconut flakes, perfect for pancakes, yogurt, or ice cream.
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Ingredients
- 2 large Ripe Mangoes
- 1/2 cup Unsweetened Shredded Coconut
- 1/4 cup Coconut Cream
- 2 tablespoons Light Brown Sugar
- 1 tablespoon Fresh Lime Juice
- 1 tablespoon Unsalted Butter
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Ground Ginger
- 1 tablespoon Fresh Mint Leaves(optional)
- 1 pinch Sea Salt
Instructions
- 1
Peel the mangoes and cut the flesh into 1/2-inch uniform cubes, discarding the pits.
- 2
Place a dry skillet over medium heat and add the shredded coconut, stirring constantly until golden brown and fragrant.
- 3
Remove the toasted coconut from the pan immediately and set aside in a small bowl to prevent burning.
- 4
In the same skillet, melt the butter over medium-high heat and add the mango cubes and brown sugar.
- 5
Sauté the mango for 3-4 minutes until the sugar dissolves and the mango edges begin to caramelize slightly.
- 6
Stir in the coconut cream, lime juice, ginger, and sea salt, allowing the mixture to simmer for 2 minutes until thickened.
- 7
Remove from heat and stir in the vanilla extract and half of the toasted coconut.
- 8
Serve warm or chilled, garnished with the remaining toasted coconut and fresh mint if desired.
Nutrition per Serving
185
Calories
2g
Protein
26g
Carbs
10g
Fat
4g
Fiber
21g
Sugar
45mg
Sodium
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