less than 30 mins
10 to 30 mins
By Gino D’Acampo
For the roasted mango ‘hedgehog’
½ mango, stone removed
4 tbsp clear honey
½ tsp ground cinnamon
For the sauce
200ml/7fl oz coconut milk
1 tsp ground cinnamon
2 tsp caster sugar
1.Preheat the oven to 180C/350F/Gas 4.
2.For the roasted mango, score the mango flesh in a criss-cross pattern with a sharp knife and gently press out from the skin-side until it resembles a hedgehog. Place the mango hedgehog onto a baking sheet, drizzle over half the honey and then bake for five minutes, or until slightly caramelised on top. Remove from the oven, drizzle with the rest of the honey and sprinkle with cinnamon.
3.For the sauce, place the coconut milk, cinnamon and sugar into a saucepan and simmer until slightly reduced and thickened.
4.To serve, pour the sauce over the mango hedgehog.