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Mango Split

by . Featured in NIGELLA EXPRESS
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Introduction

A fragrant, juicy mango is a joy in itself, that I don’t dispute. But I have an alternative plan: cut up your lusciously ripe mango, toss it in a syrup flavoured with sharp lime and dark rum, add a scoop each of good, shop-bought vanilla ice cream and mango sorbet to a couple of bowls, tumble over the glistening, golden cubes — adding some finely chopped candied stem ginger, should any be to hand — and scatter some toasted coconut over the top. A mango split is one of the easiest desserts I can think of, and it always feels like a special treat.

If you wish to make this without the alcohol, then simply replace the rum with water when making the syrup. And you could certainly add a little fresh ginger, finely minced, to the pan at the same time, should you not have a jar of stem ginger lying about the place. Finally, should you want to use a tub of ready-cubed mango for this, I certainly won’t stop you!

For US cup measures, use the toggle at the top of the ingredients list.

A fragrant, juicy mango is a joy in itself, that I don’t dispute. But I have an alternative plan: cut up your lusciously ripe mango, toss it in a syrup flavoured with sharp lime and dark rum, add a scoop each of good, shop-bought vanilla ice cream and mango sorbet to a couple of bowls, tumble over the glistening, golden cubes — adding some finely chopped candied stem ginger, should any be to hand — and scatter some toasted coconut over the top. A mango split is one of the easiest desserts I can think of, and it always feels like a special treat.

If you wish to make this without the alcohol, then simply replace the rum with water when making the syrup. And you could certainly add a little fresh ginger, finely minced, to the pan at the same time, should you not have a jar of stem ginger lying about the place. Finally, should you want to use a tub of ready-cubed mango for this, I certainly won’t stop you!

For US cup measures, use the toggle at the top of the ingredients list.

Mango Split
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 2 x 15ml tablespoons shredded coconut
  • 1 x 15ml tablespoon butter
  • 50 grams soft light brown sugar
  • 1 x 15ml tablespoon lime juice
  • 1 x 15ml tablespoon dark rum
  • 1 ball candied stem ginger (optional)
  • 1 ripe mango
  • 2 scoops vanilla ice cream
  • 2 scoops mango sorbet
  • 2 fan wafers (or cigar cookies)
  • 2 tablespoons shredded coconut
  • 1 tablespoon butter
  • ¼ cup soft light brown sugar
  • 1 tablespoon lime juice
  • 1 tablespoon dark rum
  • 1 piece of candied stem ginger (optional)
  • 1 ripe mango
  • 2 scoops vanilla ice cream
  • 2 scoops mango sorbet
  • 2 fan wafers (or cigar cookies)

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 very small 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 / ½ inch 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
  6. Spoon the still warm syrup over the fruit, letting some dribble over the ice creams; there isn't a huge amount of syrup I know, but it's not meant to be a sauce, more a gloss of flavour.
  7. Sprinkle the aromatically toasted coconut on top and, if the mood takes you, stick a cigar cookie or fan wafer into each sundae.
  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 very small 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 / ½ inch 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
  6. Spoon the still warm syrup over the fruit, letting some dribble over the ice creams; there isn't a huge amount of syrup I know, but it's not meant to be a sauce, more a gloss of flavour.
  7. Sprinkle the aromatically toasted coconut on top and, if the mood takes you, stick a cigar cookie or fan wafer into each sundae.

Additional Information

For gluten free use a gluten free cookie instead of the fan wafer or cigar cookie and check that the vanilla ice cream is gluten free.

Note: I am afraid desiccated coconut just isn’t the same as the moist, sweetened American-style shredded coconut I, and you, need here. It is not available in the UK in shops, but you can get it online.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

For gluten free use a gluten free cookie instead of the fan wafer or cigar cookie and check that the vanilla ice cream is gluten free.

Note: I am afraid desiccated coconut just isn’t the same as the moist, sweetened American-style shredded coconut I, and you, need here. It is not available in the UK in shops, but you can get it online.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

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