Mango with Pistachio and Coconut Praline

[Guest guest]

Mango with Pistachio and Coconut Praline

 

 

8 teaspoons toasted pistachios, chopped

8 teaspoons shredded coconut, toasted

1/2 cup sugar

8 teaspoons water

4 medium mangoes

8 teaspoons Cointreau -OR- Galliano

 

 

1. Lightly oil an oven tray. Place combined nuts and coconut in a

single layer on tray.

 

2. Combine sugar and water in a small saucepan; stir over low heat

until sugar dissolves. Bring to the boil. Boil, without stirring, for

about 10 minutes or until mixture turns golden brown.

 

3. Pour toffee over nuts and coconut. Stand at room temperature until

set. Coarsely chop praline.

 

4. Cut down both sides of mango stones to remove cheeks. Use a large

metal spoon to scoop the flesh from the skin in one piece.

 

5. Just before serving, drizzle mango with liqueur and sprinkle with

praline.

 

 

Serves 4 - 6.