Mango Wedges with Coconut – Chocolate Sauce

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	1 hr 20 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

1 large mango (s)
4 cl liqueur (coconut liqueur)
100 g chocolate (whole milk)
3 tablespoon desiccated coconut

Mango Wedges with Coconut – Chocolate Sauce

Instructions

Peel the mango. Use a very sharp knife to cut the flesh around the core in about 1 cm thick slices. Place the mango slices side by side on a plate and cover with the coconut liqueur. Cover and leave to stand in the refrigerator for about 1 hour.
Melt the chocolate slowly in a water bath and finally mix 2 tablespoons of coconut flakes into the chocolate.
Distribute the mango slices in eight raclette pans. Cover with the chocolate sauce and cook in the preheated raclette maker for about 6 minutes. Sprinkle with the remaining coconut flakes and consume.
Tips: I always give this course at the end of a raclette. If children eat, you can also use orange juice instead of coconut liqueur.
It is also delicious if you serve whipped cream with the hot mango wedges.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.