Mango Wedges with Coconut – Chocolate Sauce

5 from 7 votes
Prep Time 20 mins
Rest Time 1 hr
Total Time 1 hr 20 mins
Course Dessert
Cuisine European
Servings4 people


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


  • 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.
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