Mango Split
A fragrant, juicy mango is a joy in itself, that I don’t dispute. But I have an alternative plan: cut up your lusciously ripe mango, toss it in a syrup flavoured with sharp lime and dark rum, add a scoop each of good, shop-bought vanilla ice cream and mango sorbet to a couple of bowls, tumble over the glistening, golden cubes — adding some finely chopped candied stem ginger, should any be to hand — and scatter some toasted coconut over the top. A mango split is one of the easiest desserts I can think of, and it always feels like a special treat. If you wish to make this without the alcohol, then simply replace the rum with water when making the syrup. And you could certainly add a little fresh ginger, finely minced, to the pan at the same time, should you not have a jar of stem ginger lying about the place. Finally, should you want to use a tub of ready-cubed mango for this, I certainly won’t stop you! And please read the Additional Information section at the end of the recipe before proceeding.
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