Print
Email
Add a photoServings: 4
Ingredients
- 1/4 x Coconut
- 1 lrg Ripe mango Juice of 2 limes Rind of 2 limes, finely grated
- 1 Tbsp. Sunflower oil
- 1/2 ounce Butter
- 2 Tbsp. Clear honey
Directions
- Prepare the coconut flakes by draining the lowfat milk from the coconut and peeling the flesh with a vegetable peeler. Peel the mango.
- Cut the stone out of the middle of the fruit. Cut each half of the mango into slices. Place the mango slices into a bowl and pour over the lime juice and rind to marinate them. Meanwhile heat a wok, then add in 2 tsp. of the oil. When the butter has melted, stir in the coconut flakes and stir-fry for 1-2 min till the coconut is golden. Remove and drain on kitchen paper. Wipe out the wok. Strain the mango slices, reserving the juice.
- Heat the wok and add in the remaining oil. When the oil is warm, add in the mango and stir-fry for 1-2 min, then add in the juice and allow to bubble and reduce for 1 minute. Stir in the honey, sprinkle on the coconut flakes and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 30g | |
| Recipe makes 4 servings | |
| Calories 133 | |
| Calories from Fat 91 | 68% |
| Total Fat 10.6g | 13% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 23mg | 1% |
| Potassium 52mg | 1% |
| Total Carbs 10.62g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 9.43g | 6% |
| Protein 0.49g | 1% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
