Nigella Express ~ Mango Split

 Up and running

cooking and baking with 

Zoe, Joyce and Anuja

in 

dessert time!

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!

2 tablespoons shredded coconut (replaced with toasted almond flakes)
1 tablespoon butter *
50 grams soft light brown sugar *
1 tablespoon lime juice *
1 tablespoon dark rum *
1 ball crystallized ginger (finely diced)
1 ripe mango (or one tub ready-cubed) (fresh mango, cubed)
2 scoops vanilla ice cream
2 scoops mango sorbet (replaced with homemade mango gelato ~ healthier)
2 fan wafers 

Note 1: (*) did without the syrup, used organic maple syrup instead
Note 2: homemade gelato ~ peel and slice one fresh mango (discard the seed), put mango flesh into ziplock bag and freeze overnight.  put frozen mango slices in food processor, blizt till resembles coarse sand, add a small splash of maple syrup and cream, blizt till smooth. eat immediately or refreeze till needed.

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.