ROASTED MANGO 'HEDGEHOG' WITH COCONUT AND CINNAMON SAUCE
Ingredients
- ½ mango
- stone removed
- 4 tbsp clear honey
- ½ tsp ground cinnamon
- 200ml/7fl oz coconut milk
- 1 tsp ground cinnamon
- 2 tsp caster sugar
Directions
- Preheat the oven to 180C/350F/Gas 4.
- For the roasted mango
- score the mango flesh in a criss-cross pattern with a sharp knife and gently press out from the skin-side until it resembles a hedgehog. Place the mango hedgehog onto a baking sheet
- drizzle over half the honey and then bake for five minutes
- or until slightly caramelised on top. Remove from the oven
- drizzle with the rest of the honey and sprinkle with cinnamon.
- For the sauce
- place the coconut milk
- cinnamon and sugar into a saucepan and simmer until slightly reduced and thickened.
- To serve
- pour the sauce over the mango hedgehog.
