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; 1.5 g total fat; 1.3 g saturated fat; 14 mg sodium. 177 mg potassium; 20.1 g carbohydrates; 2.2 g fiber; 17 g sugar; 0.8 g protein; 4034 IU vitamin a iu; 30 mg vitamin c; 12 mg calcium; 10 mg magnesium;