Champagne Broiled Mangoes with Cookie Butter

Directions

1. Champagne Broiled Mangoes
2. In an ovenproof baking dish or glass pie dish, combine the cubed mango, 1/4 cup of the champagne, the lime juice and zest and the chopped mint leaves. Stir to combine. Set aside to marinate for thirty minutes.
3. Preheat your broiler to high. I position my oven rack one rung down from the closest to the broiler so the mango has a few caramelized spots but isn't too charred, and the mint doesn't burn.
4. Place the mango under the broiler for five minutes, stir, then broil for another three to four minutes. Watch carefully during the last few minutes of broiling. Remove and let cool for a few minutes - you want to serve the mango warm, not scorching.
5. I like to start the champagne reduction as soon as I put the mango in to broil - that way it's done when the mango is ready to serve. In a small non-reactive saucepan, heat the remaining cup of champagne, the sugar and the pomegranate molasses over medium heat. Simmer until reduced by 3/4 and syrupy - about 15 minutes. Remove from heat and sprinkle the ground ginger in. Stir to combine. Note: if you make this before the mango, and it has time to completely cool, it may become quite thick and not easy to pour/drizzle. No worries - when you are ready to serve, just warm over low heat for a few minutes.
6. Divide the broiled mango between four serving dishes (or martini glasses, if you'd like to be fancy). Drizzle each with a spoonful of the champagne reduction (not too much - it packs a punch). Top each with a dollop of whipped cream and then a small spoonful of the cookie butter. To finish, drizzle a bit more champagne reduction over the top.

1. Homemade Cookie Butter
2. Pulverize the cookies in a food processor until powdery and no large chunks remain. Sprinkle the cinnamon, nutmeg, cloves, sugar and salt into the crumbled cookies and pulse several times to combine.
3. Add the coconut oil. Note: you want the coconut oil liquified - if it is solid, warm it in the microwave for a few seconds at a time until it liquifies. Make sure it is not hot though when you add it to the cookie crumbs. Pulse until the coconut oil is incorporated into the cookie crumbs. It should look like wet sand at this point.
4. Remove the mixture from the food processor into a mixing bowl. Gently stir in the milk, one tablespoon at a time (don't do this step in the food processor - over processing can turn the mixture clumpy and gummy.) The "butter" will look and feel like a very dense nut butter and it will hold together - wont be crumbly - this is what you want.
5. Cover and leave at room temperature if you will be using shortly. If you make the day before, cover and refridgerate. It will harden up in the fridge, so allow it time to come to room temperature before using. Note: this recipe makes more than you need for the mango dessert, but in my opinion, that's great news for my breakfast toast! To store the leftovers, do as mentioned above - store in fridge and allow to warm up before using.