Roasted Mango with Coconut

Roasted Mango with Coconut

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 medium ripe mangoes, seeded, peeled and cubed
  • 2 tablespoons flaked coconut
  • 2 teaspoons finely shredded orange peel
  • 2 teaspoons finely chopped crystallized ginger

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. Bake about 10 minutes or just until topping begins to brown.

Nutrition information

  • Serving size: 6 ounces
  • Per serving: 89 calories; 2 g fat(1 g sat); 2 g fiber; 20 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 17 g sugars; 4,034 IU vitamin A; 30 mg vitamin C; 12 mg calcium; 0 mg iron; 14 mg sodium; 177 mg potassium
  • Nutrition Bonus: Vitamin A (81% daily value), Vitamin C (50% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 fruit, ½ fat

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