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MANGO SPLIT

MANGO SPLIT

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Serves: 2

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

Incidentally, this is one of my children's favourite puddings, though I leave out the rum and coconut for them. For me, both resolutely stay in. I am of the More is More school in this regard.

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Ingredients

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  • 2 tablespoons shredded coconut
  • 1 tablespoon butter
  • 50 grams soft light brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon dark rum
  • 1 ball crystallized ginger (optional)
  • 1 ripe mango (or one tub ready-cubed)
  • 2 scoops vanilla ice cream
  • 2 scoops mango sorbet
  • 2 fan wafers (or cigar cookies)
NIGELLA EXPRESS

As featured in

NIGELLA EXPRESS

Method

  1. Toast the coconut in a dry smallish frying pan until dark golden and giving off a heady aroma. Transfer to a small bowl to cool.
  2. In a saucepan, melt the butter, then combine with the sugar, lime juice and rum, let it come to a boil and bubble for 2 minutes. Turn off the heat but leave the pan on the hob.
  3. Finely chop the candied ginger (if using) and peel then dice the mangoes (if not ready-cubed) into about 1cm cubes.
  4. Place a scoop each of vanilla ice cream and mango sorbet onto two dessert bowls or into two sundae glasses.
  5. Tumble the mango cubes, then the sticky-chopped ginger into each dish, and sprinkle the aromatically toasted coconut on top.
  6. Spoon the still warm syrup over the fruit; there isn't a huge amount per dish but you don't want it swamped.
  7. If the mood takes you, stick a cigar cookie or fan wafer into each sundae.

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