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Roasted Mango with coconut
- 2 medium ripe mangoes, seeded, peeled and cubed
- 2 tablespoons flaked coconut
- 2 teaspoons finely shredded orange peel
- 2 teaspoons finely chopped crystallized ginger
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.