Oh my gosh you guys…this may be the easiest dessert ever. And healthy? I’ll tell you what? Fresh mangos, a fresh lime, and a few ingredients for a quick and delicious creamy coconut yogurt sauce sprinkled with some toasted coconut and there you have it! Summer is coming and this just may be my go to dessert after grilling on the deck. Simple. Delicious. Refreshing. And kind to the waist line!
Mangos. Do you know they are part of the “cashew” family?….I used to think they were such a hassle to cut and peel and basically deal with that I avoided them. I would inevitably begin peeling the fruit and end up with a slippery slimy ball of orange colored mess in my hands while wielding my very sharp knife like Uma Thurman in the movie “Kill Bill.” Well, not really, but Uma is 6′ feet tall so we do have some commonalities. Anyhow, this tall lady and slippery hands holding a large knife….Not a great combo folks…in fact, a trip to the emergency room waiting to happen.
So, I hope to show you how I now cut mangos into manageable, non messy chunks….courtesy of years of watching Food Network Chefs and demonstrations….Alton Brown being my quirky fav. I do have a thing for the nerdy type but that will just be our little secret. My husband-not a nerdy type, but I wouldn’t mind him in a pair of glasses like Alton’s. Hmmm. Was that my outside voice. Yup. So, now that I’ve shared just a hint of too much personal info about myself, here we go. Just follow these pics to slice your mango the easy way! Be careful with that knife folks. Slicing yourself using this method is still a risk but totally manageable since you won’t be holding a large slippery peeled mango at the same time.
Start with toasting your coconut if you haven’t already done so ahead of time. I usually toast up some shredded coconut and keep it in my refrigerator. It will last several weeks for yogurts, fruit, smoothies, etc. You can let your toasted coconut cool while you are handling the mango for time efficiency.
So, start by slicing a small sliver off the bottom of the mango (opposite the stem side) so that it will stand up nicely and not wobble while you are cutting down the fruit from the sides of the core. Like this-
Next, slice down the sides of the mango core which is somewhat flat and thick in the center of the mango. Like this-
Slice down each side of the mango, which will give you two large disks of fruit.
Once you have two large discs from each side of the mango, either put the mango on a plate, skin side down, or place the skin side down in the palm of your hand. It is easier to feel the fruit and the not cut through the mango while holding it in the palm of your hand, but it’s risky if you get sloppy or don’t pay attention here so your full attention at this step is necessary to keep all your digits and not pierce your palm. Gasp! Gently push your knife blade into the fruit dragging the knife down to make long lines like this-
Next, turn the fruit to the side and cut through the fruit making a criss cross cut in the fruit like this-
Next, push the skin side up and invert the skin to curve the opposite way it naturally curves which will push the fruit out in a neat square design like this-
Now, you can serve it like this for a pretty presentation, or you can take your knife and gently slice off all these sweet luscious chunks and serve in a dish along with the coconut yogurt cream, lime, and toasted coconut. Don’t forget! The chef gets to eat all the fleshy goodness and fruit left around the core of the mango and any part of the fruit that you won’t be actually serving in your presentation. It’s house rules!
I personally think that this would also be fantastic with vanilla ice cream and toasted coconut or a coconut sherbet as well. And, the coconut yogurt cream with grilled pineapple steaks…mind wandering here…the mind never quits…all the perfect possibilities.
All the best!
- 3 Mangos
- 1 Lime, Sliced in Wedges
- 1/2 C. Grated Coconut, Toasted (Comes in a bag in the baking aisle.)
- 1 5.3 oz. Coconut Greek Yogurt
- 2 Tbsp. Sour Cream
- 2 Tsp. Honey
- Place your grated coconut in a small cast iron pan over medium heat. As the pan heats up, stir the coconut until it begins to brown. After the majority of the coconut has some brown to it, remove from heat. The coconut will continue to cook in the cast iron so if it starts to get to brown, pour the coconut onto a piece of parchment or a plate to cool. Set aside. (Note, I use toasted coconut for many recipes. You can toast coconut for yogurt, fruit, smoothies, etc. ahead of time and keep it in an air tight container in the refrigerator for several weeks so it's ready to go when you need it.)
- Slice your ripe, but firm mango into bite size chunks. Slice your lime into wedges. Mix all the ingredients for the coconut yogurt cream. (Note-The coconut yogurt cream can be made up to 24 hours ahead of time and refrigerated.)
- Squeeze a wedge of fresh lime over the desired amount of mango chunks. Top with the coconut yogurt cream and toasted coconut. Serve immediately.
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