Goshen’s Mango and Coconut Dessert

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Goshen’s mango and coconut dessert is a wonderfully refreshing after meal treat. This is a wonderful treat to impress friends and family or that “special someone”.

Choosing a ripe mango for Goshen’s mango and coconut dessert is recommended. If you do purchase a mango that’s a little under rip put it in a warm place for a day or so for best results. Goshen’s mango and coconut dessert is best made with fresh fruit.

Serves 4

Ingredients

· ½ a coconut

· 1 large ripe mango

· 2 limes (you will need the juice from the lemons and finely grated zest of the limes)

· 1 tablespoon(about 15 milliliters)  sunflower oil

· 1 tablespoon(about 14.3 grams)  butter

· 2 tablespoons(about 30 milliliters)  honey

· A spoon per plate of Crème fraîche to serve with the mango and coconut (or for a sweeter substitute use whip crème)  

Directions

Step 1: Prepare the coconut flakes by draining the milk from the coconut and peel the flesh of the coconut with a vegetable peeler. (A tip for Goshen’s mango and coconut dessert is to break open the coconut with a hammer on a cutting board)

Step 2: Peel the mango and cut the pit out of the middle of the fruit. Cut the mango into slices and place the mango slices into a large bowl. Then pour the lime juice and zest over the mango slices in the bowl to marinate.  Goshen’s mango and coconut dessert is also nice if you add a pinch of cinnamon in the marinated if desired.

Step 3: In the mean time heat a frying pan and then add 2 teaspoons (about 10 milliliters) of the oil. When the oil is hot and then add the butter. When the butter had melted, stir in the coconut flakes and stir-fry for 1-2 minutes, until coconut is golden brown. Then remove the coconut and drain on paper towels. Strain the mango slices, keeping the lime juice and zest used in the marinated for later. Clean out the frying pan and get it ready to use again. Goshen’s mango and coconut desert also tastes good with a hint o lemon zest added into the juice that is saved for later (optional).  

Step 4: Add the rest of the sunflower oil and reheat the frying pan until oil is hot. Then add the mangos and stir-fry for 1-2 minutes, then add the lime juice saved from marinade and let bubble reduce heat and let simmer for 1 minute. Stir in the honey and sprinkle the coconut flakes on top. Serve the mango and coconut on a plate and serve with a spoon of crème fraîche per plate. Then you can enjoy the refreshing taste of Goshen’s mango and coconut dessert.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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