Mango canela is a flavorful and refreshing treat. Topping mango with coconut and cinnamon makes for a tropical dessert.
2 to 3 fresh mangoes or a 1-lb. can of mangoes
1/4 c. shredded coconut
1 tsp. cinnamon
1. If using fresh mangoes, allow 1/2 mango per person. To cut up a fresh mango, place the fruit on a cutting board. Slice down each side of the mango, close to the large, flat seed in the center. You will have 2 rounded sections of fruit and 1 flat section with the seed. Place a round section on a cutting board, cut side up. Slicing down to the skin but not through it, make cuts across the mango section about every half inch. Turn the fruit 90 degrees and make another set of cuts. Hold the mango section in both hands. Push on the skin with your fingers and turn the section inside out. The flesh will separate on the cuts you made, and you will be able to pick or slice mango cubes off the skin. Repeat with the other side. Next, peel the middle section. Carefully slice the flesh from the seed.
2. Chill mangoes overnight in the refrigerator.
3. To serve, place mango in a dessert dish or fruit cup. Top with coconut and sprinkle lightly with cinnamon.
Preparation time: 15 minutes plus overnight refrigeration
Serves 4 to 6