1 ripe mango

The zest of a lime

A pinch of chilli flakes

1 tbsp Demerara sugar

 

Preheat the oven to 200c/gas mark 6

Line a roasting tin with grease proof paper, this stops the mango from burning and helps it to get nice and sticky.

Using a sharp knife cut sown to one side of the mango stone, turn and repeat on the other side. Take the two mango ‘cheeks’ and, using a small sharp knife, gently make slices all across the mango, being careful not to cut through the mango skin. Scoop out all of the mango slices with a spoon. Run your knife around the peel around the stone and cut off any mango you can.

Place in the roasting tin and sprinkle over the lime zest, chilli and sugar

Roast in the oven for 15 minutes; add the flaked coconut and return to the oven for a further 5 minutes, or until the coconut is turning golden.

 

Coconut and Saffron Rice

1 tin of coconut milk

200ml milk (can be dairy free)

50g basmati rice

A small pinch of saffron

Spices-you can vary them depending on what you have in the cupboard

1 cinnamon stick

1 star anise

5 cardamom pods

The peel of a lemon

 

Sugar to taste; you can use caster, brown or Indian jaggery.

Place all of the ingredients in a saucepan and gently heat until the coconut milk is bubbling. Gently simmer for 25 minutes, stirring often. Leave to stand for 10 minutes, or longer, so that the spice flavours develop. Sweeten to your taste with your choice of sugar. Remove the whole cardamom, cinnamon, star anise and lemon before serving.