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Ingredients
- 1 cup desiccated coconut
- 2 None ripe mangos, skin-on, cut into 8 slices
- 1/2 None pineapple, peeled, cored, thickly sliced
- None None brown sugar, for sprinkling
- None None lime juice (optional)
- 4 scoops coconut or vanilla ice cream
Method
- Toast coconut in a small dry frying pan over medium-low heat until light golden brown. Transfer to a plate and let cool.
- Score surface of mango slices with a small, sharp knife. Heat a nonstick frying pan over medium heat. Sprinkle mango and pineapple with brown sugar and cook for 2-4 mins per side, until golden brown. Transfer to serving plates and squeeze a little lime juice over top (if using).
- Serve immediately with scoops of ice cream topped with toasted coconut.
