Coconut Mango Dessert Tostadas

There are days when we simplify things. There are days when we complicate things. One is not necessarily better than the other… just different. Sometimes we need easy answers and explanations, and other times we need more details and description. Where are you today? Simple? Complex? Both? Neither?

For those of you who want a simple explanation of this dessert… I call the recipe Coconut Mango Dessert Tostadas. For those of you who want the intricate tasty description, I call it Tostada Bowls with Coconut Mango Cream, Warm Mango Rum Salsa, and Macadamia Coconut Crumble. However you choose to say it, make it and taste it! ENJOY!

My favorite tips:

*The beauty of this recipe is that the dessert has such rich natural flavor without being overly sweet.
*Coconut cream is wonderful to work with! I purchase the 13.66 fluid ounce cans. Coconut cream separates in the can, into a thicker white cream and a liquid. For this recipe, use the solid white part of the cream to make the mango cream mixture. Reserve the liquid in the can. You will use some of the liquid in the warm mango salsa. One can typically has about 1 cup of the solid white cream, which is what this recipe requires.
*The recipe uses 2 1/2 cups of fresh chopped mango. This is about three mangos.
*Vanilla Bean Sugar is a delicious spice! I get mine from Savory Spice. You can also substitute with a sprinkle of plain granulated sugar, or leave this out.
*You will want to warm the corn tortillas before placing them on the muffin pan to bake. Follow directions on the package. The quick and easy way is to simply wrap them in damp paper towels and place in microwave for approximately 30 seconds.
*You can serve this with a spoon or dive in with your hands.

Coconut Mango Dessert Tostadas

Recipe by AmiessaCourse: Delicious DessertsCuisine: Other world cuisineDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Delicious, creamy, tropical!

Ingredients

• 4 corn tortillas, 6-inch

• Canola oil cooking spray

• Vanilla bean sugar, see notes

• 1 cup coconut cream, solid white part, reserve liquid for later – see notes

• 2 1/2 cups fresh chopped mango, separated into 1 cup + 1 1/2 cups

• 1 jalapeno, seeded and diced

• 2 Tbsp of the coconut cream liquid, from the can of coconut cream

• 1/2 cup white rum

• 1/4 cup dry roasted macadamia nuts, chopped

• 1/4 cup unsweetened coconut flakes

Directions

• For Tostada Bowls: Preheat oven to 375 degrees F. Spray canola oil on the bottom of muffin pan. Warm corn tortillas so they are flexible. See tips above. Mold tortillas around the bottom of the muffin pan to form small bowls. See photo above. Bake approximately 10 minutes until tortillas are crisp and hold their form. Sprinkle inside with Vanilla Bean Sugar. Set aside to cool.
• For Coconut Mango Cream: In food processor or blender, combine 1 cup coconut cream and 1 cup mango. Blend until smooth and creamy. Place in refrigerator and chill until ready to serve.
• For Macadamia Coconut Crumble: Place unsweetened coconut and macadamia nuts in small container and stir.
• For Warm Mango Rum Salsa: Place 1 1/2 cups mango, jalapeno, and coconut cream liquid into skillet and heat on medium heat. Stir frequently until peppers begin to soften, about 8 minutes.
• Add rum and simmer. Stir occasionally. Cook until alcohol smell cooks out and sauce is reduced. Approximately 6 minutes. Remove from heat.
• Place Tostada Bowls on serving plates. Fill with the Coconut Mango Cream. Add Warm Mango Rum Salsa and top with Macadamia Coconut Crumble. ENJOY!

Notes

• *The beauty of this recipe is that the dessert has such rich natural flavor without being overly sweet.
• *Coconut cream is wonderful to work with! I purchase the 13.66 fluid ounce cans. Coconut cream separates in the can, into a thicker white cream and a liquid. For this recipe, use the solid white part of the cream to make the mango cream mixture. Reserve the liquid in the can. You will use some of the liquid in the warm mango salsa. One can typically has about 1 cup of the solid white cream, which is what this recipe requires.
• *The recipe uses 2 1/2 cups of fresh chopped mango. This is about three mangos.
• *Vanilla Bean Sugar is a delicious spice! I get mine from Savory Spice. You can also substitute with a sprinkle of plain granulated sugar, or leave this out.
• *You will want to warm the corn tortillas before placing them on the muffin pan to bake. Follow directions on the package. The quick and easy way is to simply wrap them in damp paper towels and place in microwave for approximately 30 seconds.
• *You can serve this with a spoon or dive in with your hands.