Roasted Mango With Coconut Topping Dressing For Table

Roasted Mango Ingredients

2 medium size mangoes
2 tablespoon flaked coconut
2 teaspoons orange peel
1 teaspoon crystallized ginger

Method:

Peel the mangoes and cut the firm flesh into cubes with the help of a sharp knife. Divide these mango cubes among 4 six ounce custard cups.
Combine the orange peel, coconut and crystallized ginger in a medium size bowl. Sprinkle this mixture evenly over the mango cubes in the custard cups.
Place the cups in a 425 degree Fahrenheit oven and bake for about 10 minutes or just until the coconut topping develops a light brown color. Remove from oven and serve immediately. This recipe makes 4 servings.

Health Tip:

Roasted mango with coconut topping is a healthy, low calorie dessert recipe which provides only 89 calories, 1 gm protein, 2 gm total fats, and 20 gm carbohydrates per serving.
This recipe can be considered a very low sodium recipe as it provides only 14 mg sodium per serving.
As this is a completely vegetarian recipe, it provides negligible amounts of cholesterol. Also the total fats, saturated fats and simple sugars are very low in this recipe. Thus this recipe can be categorized as diabetes friendly as well as heart friendly.
Besides being rich in taste and flavor, mangoes are also a rich source of many nutrients. This fruit is an excellent source of vitamin C, vitamin A, vitamin E, copper and potassium.
Although mangoes are often termed as a fatten fruit, this is more of a myth. 1 slice of mango or 40 gm mango provides only 23 calories, 5.6 gm carbohydrates, 1 gm fiber and negligible amounts of fats and proteins.
The nutritional profile of mangoes does not categorize them under fatting fruits. However its taste is so tempting and appealing to the taste buds that most of us cannot resist and often overindulge while eating this fruit.
Mangoes have moderate glycemic index thus if eaten in recommended amounts can be safely consumed by people with diabetes.
Beta carotene from mangoes help to slow down the aging process, improve lung function, reduce the risk of certain forms of cancer and also reduce certain complications associated with diabetes.
Vitamin C and vitamin E along with vitamin A from mangoes act as potent antioxidants and scavenge the free radicals from the body which in turn helps to reduce the oxidative stress and damage in the vital organs.