Baked Mangoes with Honey Nut Streusel
These baked mangoes are served as is, with sweetened greek yogurt for breakfast or with vanilla ice cream for dessert
- 2 large mango, ripe but firm
- 1/2 cup sweetened shredded coconut, refer notes for substitution
- 1/2 cup chopped nuts (cashews / almonds / pistachios or a mixed combination)
- 1/4 cup old fashioned oats
- 1/4 cup honey
- 2 tablespoons melted coconut oil
- 1/4 teaspoon salt
To serve (optional)
- vanilla ice cream
- Greek yogurt sweetened with honey
- Whipped cream
Preheat oven to 375 degrees F. Have a rectangular baking pan ready.
Cut each mango into two halves (save seed for snacking).
Using a sharp knife, gently score mangoes in a criss cross pattern about 3/4th way into the flesh(without cutting through the skin). Place in the baking pan. (Why do we score mangoes? It helps in the honey seeping into the mango when baked and forms a bed for the streusel to stay in place)
In a small bowl, combine shredded coconut, chopped nuts, oats, honey, melted coconut oil and salt, until well mixed. Divide mixture evenly over the mango halves ( Press lightly for the mixture to stay intact).
Place baking pan in the middle rack of the oven and bake for 20-25 minutes, until deep golden on top. Place pan on a wire rack to cool.
For snack - Serve mango cups warm or room temperature with whipped cream or plain.For breakfast - Serve mango cups warm or room temperature with greek yogurt sweetened with honey. For dessert - Serve mango cups warm or room temperature with vanilla ice cream.
Mango – Select a ripe, yet firm mango.
Oats – Old fashioned, quick cooking oats will work
Nuts– Cashews, almonds or pistachios works great in this recipe OR a combination. I used a mixture of cashews and pistachios.
Coconut – If you do not have sweetened shredded coconut then - unsweetened shredded coconut / desiccated coconut / freshly grated coconut can be substituted, but add 1 tablespoon of sugar to the mix.