2cupsfrozen mangodefrosted and cut into cubes, divided
4tbspsugar
2cupsprepared chilled whipped cream Redi-Whip is ideal
1cupthick yogurt
juice from 1 lime
3/4cupdesiccated coconuttoasted and divided
4smallfresh mint leaves
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Instructions
Gather all ingredients before starting the recipe.
Defrost 2 cups frozen mango and cut into small chunks. Transfer the mango to a medium saucepan and add 4 tbsp sugar and the juice from 1 lime. Bring to a boil, then gently simmer until the mango breaks down and becomes very soft about 10 minutes. Remove from the heat and allow it to come to room temperature. Reserve 3-4 tablespoons of fresh mango for garnish.
Spread 3/4 cup desiccated coconut into a dry pan and heat over medium high heat, constantly stirring, until the coconut is toasted, about 4-5 minutes. Set aside and reserve 2-3 tablespoons for garnish.
Combine 2 cups prepared chilled whipped cream 1 cup thick yogurt and the toasted coconut in a medium sized mixing bowl.
Assembly
Alternate layers of whipped cream mixture with mango mixture in pretty glass bowls or glasses. Start with the cream and end with the cream.
Garnish each dessert glass with reserved mango and toasted coconut and add a sprig of fresh mint.
Refrigerate for at least one hour and up to overnight.
