Quick & Easy

Mango with pistachio and coconut praline

MANGO WITH PISTACHIO AND COCONUT PRALINEAustralian Women's Weekly
8
15M
10M
25M

Ingredients

Method

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, pour toffee over nut and coconut. Stand at room temperature until set. Coarsely chop praline.
3.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.
4.Just before serving, drizzle mango with liqueur and sprinkle with praline.

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