Mango wedges with coconut and chocolate sauce

Ingredients for 4 servings:

• 1 large mango(s)
• 4 cl liqueur (coconut liqueur)
• 100 g chocolate (milk)
• 3 tbsp desiccated coconut

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Raclette

Peel the mango. Using a very sharp knife, cut the flesh into approximately 1 cm thick slices around the pit. Place the mango slices side by side on a platter and cover with the coconut liqueur. Cover and refrigerate for about 1 hour. Slowly melt the chocolate in a water bath and finally mix 2 tablespoons of coconut flakes into the chocolate. Divide the mango slices among eight raclette pans. Cover with the chocolate sauce and cook in the preheated raclette grill for about 6 minutes. Sprinkle with the remaining coconut flakes and serve. Tips: I always serve this course at the end of a raclette meal. If children are eating with you, you can use orange juice instead of coconut liqueur. It’s also delicious served with whipped cream over the hot mango slices.