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




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

6 ounces
89 calories; protein 0.8g; carbohydrates 20.1g; dietary fiber 2.2g; sugars 17.4g; fat 1.5g; saturated fat 1.3g; vitamin a iu 4034.5IU; vitamin c 30mg; calcium 12mg; iron 0.2mg; magnesium 9.5mg; potassium 177.3mg; sodium 13.5mg.

1 fruit, 1/2 fat