Mango with pistachio and coconut praline
INGREDIENTS
2 tablespoons toasted pistachios, chopped
2 tablespoons shredded coconut, toasted
½ cup (110g) caster sugar
2 tablespoons water
4 medium (1.7kg) mangoes
2 tablespoons Cointreau or Galliano
METHOD
Lightly oil an oven tray. Place combined nuts and coconut in a single layer on tray.
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. Pour toffee over nuts and coconut. Stand at room
temperature until set. Coarsely chop praline.
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.
Just before serving, drizzle mango with liqueur and sprinkle with praline.
Not suitable to freeze or microwave.
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