It’s been a long week. It’s been raining, windy and we had the Thursday blues… we needed dessert! Time for an indulgent, exotic treat. We had Thai food last night (as our Instagram followers will know) so wanted a dessert which fitted in with this, and after some conspiring over the phone on our walks home from work we came up with a mango-y, yoghurt-y, coconut-y kinda thing. We didn’t really have a clue how it would turn out but we have a rule – if all nice things go in then you’ll end up with something nice!
Preheat the oven to around 150°C and once it’s heated up put some flaked coconut (not desiccated!) in a small roasting dish and whack it in the oven. You want it to be lightly golden in places by the end so keep an eye on it and mix it around every few minutes as it toasts quickly.
While it’s toasting take the cheeks off the mango. A mango stone is pretty flat which means either side there are lovely big hunks of mango which come off neatly like so:
Then go to town hacking up as much of the rest of the mango as you can, making sure you remove the skin on these pieces too. Once you’ve done this put all of the little pieces (not the cheeks) in a blender and whizz up with a bit of water until you have a rough puree. Then heat a griddle pan, and after lightly dusting the cheeks with icing sugar to help with the caramelisation, put the cheeks cut side down into the pan. This should take around 5 minutes on a medium to high heat, try not to check them too often as you want beautiful lines, but do keep an eye. Once it’s cooked put it on a clean surface to cool down for a few minutes and do the same with the toasted coconut.
Then it’s time to put it all together! Grab a few spoonfuls of natural or greek yoghurt in a bowl and lightly ripple about half of the mango puree through it. Place the caramelised mango on the yoghurt, spoon over the rest of the puree and top with the crunchy toasted coconut.