I remember when I was in high school biology class, our teacher was going around the room asking students what their favorite food was (if this had some pedagogical value, I don't recall what it was). When he got to me, I said, "Mangoes!" and he said, "Fantastic! I knew you'd say something weird!"
Of course, it doesn't seem weird to me at all. What's not to love about mangoes? You get sweetness, tartness, floral fragrance, and a beautiful color all in one package.
In this dessert, the flavor and texture of the mango is front and center -- and could possibly make mangoes your favorite food, too. Quick, simple, light, and elegant, this is the dessert to serve when you want to impress your guests without having to spend all day in the kitchen. In fact, the whole thing comes together in less than 15 minutes. The fresh, exuberant flavor the mango is the star here so be sure to choose very ripe, fragrant fruits. I prefer champagne mangoes, but any variety will do. They're all my favorites. —vrunka
honey (depending on how sweet the honey is)
large coins of ginger, bruised
In This Recipe
Preheat broiler to 500 degrees.
To make the sauce, combine the coconut milk. honey, ginger, and salt in a small saucepan. Bring to a boil and stir to dissolve honey. Reduce heat to low and continue to simmer for about 6-8 minutes. Stir occasionally while it’s cooking and press the ginger with your spoon to get as much flavor out as possible. Once the mixture is quite thick (the consistency of heavy cream) and fragrant, remove from heat and remove ginger.
While the sauce is simmering, peel mangoes and slice each one into two pieces, cutting parallel to the seed. Reserve the remaining fruit around the seed for another purpose. Cut a couple cross hatches on the tops of the mangoes.
Place mango halves in a baking dish, cut side up. Try to flatten them a bit so that they’ll brown more evenly (the cross hatches you just cut on the top should help you). Sprinkle sugar over the tops. Place them directly under the broiler for 8-12 minutes until browned and bubbly.
Portion out the sauce between four dishes, place the mango halves on top of the sauce, and serve.