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.

Diabetic Living Magazine
Source: 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; protein 0.8g 2% DV; carbohydrates 20.1g 7% DV; dietary fiber 2.2g 9% DV; sugars 17.4g; fat 1.5g 2% DV; saturated fat 1.3g 7% DV; cholesterolmg; vitamin a iu 4034.5IU 81% DV; vitamin c 30mg 50% DV; folatemcg; calcium 12mg 1% DV; iron 0.2mg 1% DV; magnesium 9.5mg 3% DV; potassium 177.3mg 5% DV; sodium 13.5mg 1% DV.