Mango With Pistachio And Coconut Praline

1. 1

   For coconut-pistachio brittle, lightly oil a baking tray. Arrange nuts and coconut in a single layer on the tray. Combine sugar and 2 tbsp water in a small pot, bring to a boil and cook, without stirring, for about 10 mins or until caramelized. Pour over nuts and coconut. Let stand at room temperature until set. Coarsely chop.

2. 2

   Drizzle mango with liqueur and sprinkle with brittle.

* Per serving · 4 servings · Values may vary.

No additional tips available.