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page 78 of Nigella Express
DH said very nice and to make up some for him to bring to grand child!
mango split: copied from Nigella.com HERE!
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.
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.
Finely chop the candied ginger (if using) and peel then dice the mangoes (if not ready-cubed) into about 1cm cubes.
Place a scoop each of vanilla ice cream and mango sorbet onto two dessert bowls or into two sundae glasses.
Tumble the mango cubes, then the sticky-chopped ginger into each dish, and sprinkle the aromatically toasted coconut on top.
Spoon the still warm syrup over the fruit; there isn't a huge amount per dish but you don't want it swamped.
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.