Mango Split
by Nigella. Featured in NIGELLA EXPRESSIntroduction
A fragrant, juicy mango is a joy in itself, that I don’t dispute. But I have an alternative plan: cut up your lusciously ripe mango, toss it in a syrup flavoured with sharp lime and dark rum, add a scoop each of good, shop-bought vanilla ice cream and mango sorbet to a couple of bowls, tumble over the glistening, golden cubes — adding some finely chopped candied stem ginger, should any be to hand — and scatter some toasted coconut over the top. A mango split is one of the easiest desserts I can think of, and it always feels like a special treat.
If you wish to make this without the alcohol, then simply replace the rum with water when making the syrup. And you could certainly add a little fresh ginger, finely minced, to the pan at the same time, should you not have a jar of stem ginger lying about the place. Finally, should you want to use a tub of ready-cubed mango for this, I certainly won’t stop you!
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
A fragrant, juicy mango is a joy in itself, that I don’t dispute. But I have an alternative plan: cut up your lusciously ripe mango, toss it in a syrup flavoured with sharp lime and dark rum, add a scoop each of good, shop-bought vanilla ice cream and mango sorbet to a couple of bowls, tumble over the glistening, golden cubes — adding some finely chopped candied stem ginger, should any be to hand — and scatter some toasted coconut over the top. A mango split is one of the easiest desserts I can think of, and it always feels like a special treat.
If you wish to make this without the alcohol, then simply replace the rum with water when making the syrup. And you could certainly add a little fresh ginger, finely minced, to the pan at the same time, should you not have a jar of stem ginger lying about the place. Finally, should you want to use a tub of ready-cubed mango for this, I certainly won’t stop you!
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2
- 2 x 15ml tablespoons shredded coconut
- 1 x 15ml tablespoon butter
- 50 grams soft light brown sugar
- 1 x 15ml tablespoon fresh lime juice
- 1 x 15ml tablespoon dark rum
- 1 ball candied stem ginger (optional)
- 1 ripe mango
- 2 scoops vanilla ice cream
- 2 scoops mango sorbet
- 2 fan wafers (or cigar cookies)
- 2 tablespoons shredded coconut
- 1 tablespoon butter
- ¼ cup soft light brown sugar
- 1 tablespoon fresh lime juice
- 1 tablespoon dark rum
- 1 piece of candied stem ginger (optional)
- 1 ripe mango
- 2 scoops vanilla ice cream
- 2 scoops mango sorbet
- 2 fan wafers (or cigar cookies)
Method
- Toast the coconut in a dry smallish frying pan until dark golden and giving off a heady aroma. Transfer to a small bowl to cool.
- In a very small saucepan, melt the butter, then combine with the sugar, lime juice and rum, let it come to a boil and bubble for 2 minutes. Turn off the heat but leave the pan on the hob.
- Finely chop the candied ginger (if using) and peel then dice the mangoes (if not ready-cubed) into about 1cm / ½ inch cubes.
- Place a scoop each of vanilla ice cream and mango sorbet onto two dessert bowls or into two sundae glasses.
- Tumble the mango cubes, then the sticky-chopped ginger into each dish
- Spoon the still warm syrup over the fruit, letting some dribble over the ice creams; there isn't a huge amount of syrup I know, but it's not meant to be a sauce, more a gloss of flavour.
- Sprinkle the aromatically toasted coconut on top and, if the mood takes you, stick a cigar cookie or fan wafer into each sundae.
- Toast the coconut in a dry smallish frying pan until dark golden and giving off a heady aroma. Transfer to a small bowl to cool.
- In a very small saucepan, melt the butter, then combine with the sugar, lime juice and rum, let it come to a boil and bubble for 2 minutes. Turn off the heat but leave the pan on the hob.
- Finely chop the candied ginger (if using) and peel then dice the mangoes (if not ready-cubed) into about 1cm / ½ inch cubes.
- Place a scoop each of vanilla ice cream and mango sorbet onto two dessert bowls or into two sundae glasses.
- Tumble the mango cubes, then the sticky-chopped ginger into each dish
- Spoon the still warm syrup over the fruit, letting some dribble over the ice creams; there isn't a huge amount of syrup I know, but it's not meant to be a sauce, more a gloss of flavour.
- Sprinkle the aromatically toasted coconut on top and, if the mood takes you, stick a cigar cookie or fan wafer into each sundae.
Additional Information
For gluten free use a gluten free cookie instead of the fan wafer or cigar cookie and check that the vanilla ice cream is gluten free.
Note: I am afraid desiccated coconut just isn’t the same as the moist, sweetened American-style shredded coconut I, and you, need here. It is not available in the UK in shops, but you can get it online.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
For gluten free use a gluten free cookie instead of the fan wafer or cigar cookie and check that the vanilla ice cream is gluten free.
Note: I am afraid desiccated coconut just isn’t the same as the moist, sweetened American-style shredded coconut I, and you, need here. It is not available in the UK in shops, but you can get it online.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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