Mango Fruit Fondue

1. 1

   In a small saucepot combine the diced mango, coconut cream, coconut milk, and ginger.

2. 2

   Bring to a simmer over medium heat and continue to simmer, stirring occasionally so that it does not scorch on the bottom.

3. 3

   Simmer for about 15 minutes, remove from the heat and stir in the butter.

4. 4

   Empty contents of pot into a blender or food processor and puree until smooth.

5. 5

   Add the lime juice and blend just to combine.

6. 6

   Pour the mixture into a serving bowl.

7. 7

   Serve with chocolate biscotti and ladyfingers.

8. 8

   Chef's note: Coco Lopez is a cream of coconut that's made from the milk of coconut pulp blended with cane sugar.

9. 9

   It is typically used in tropical drinks like Pina Coladas.

* Per serving · 4 servings · Values may vary.