You're probably used to eating mangoes raw, but if you've never eaten them roasted, this mango dessert is one to try. A simple topping of coconut, orange peel and crystallized ginger creates a spicy, almost candylike coating which contrasts nicely with the smooth, sweet roasted fruit. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Place mango cubes in four 6-ounce custard cups. For topping, combine coconut orange peel and crystallized ginger in a small bowl. Sprinkle topping over mango cubes.

  • Bake about 10 minutes or just until topping begins to brown.

Nutrition Facts

89 calories; total fat 1.5g 2% DV; saturated fat 1.3g; cholesterolmg; sodium 14mg 1% DV; potassium 177mg 5% DV; carbohydrates 20.1g 6% DV; fiber 2.2g 9% DV; sugar 17g; protein 0.8g 2% DV; exchange other carbs 2; vitamin a iu 4034IU; vitamin c 30mg; folatemcg; calcium 12mg; ironmg; magnesium 10mg.