Mango with Cinnamon – Mango Canela

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Mango with Cinnamon – Mango Canela

Mango with Cinnamon – Mango Canela

Mango with Cinnamon – Mango Canela Topped with coconut and cinnamon, mango canela is a flavorful and refreshing treat.
Ingredients

– Preparation time: 15 minutes (plus overnight refrigeration).
– Serves 4 to 6.
– 2 to 3 fresh mangoes, or a 1-lb. can of mangoes.
– ¼ c. shredded coconut.
– 1 tsp. cinnamon.

Instructions

Step 1:If using fresh mangoes, allow ½ mango per person. To cut up a fresh mango, place the fruit on a cutting board. Slice down on each side of the mango, close to the large, flat seed in the center. You will have two rounded sections of fruit and one flat section with the seed. Place a round section on the cutting board, cut side up. Slicing down to the skin but not through it, make cuts across the section about every half inch. Turn 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’ll be able to pick or slice mango cubes off the skin. Repeat with other side. Next, peel the middle section. Carefully slice the flesh from the seed.
Step 2:Refrigerate mangoes overnight to chill thoroughly.
Step 3:To serve, place mango in a dessert dish or fruit cup. Top with coconut and sprinkle lightly with cinnamon.

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