Mango With Pistachio And Coconut Praline - cooking recipe

Ingredients

2 tbsp toasted pistachios, chopped
2 tbsp shredded coconut, toasted
1/2 cup granulated sugar
3 3/4 lb mangoes, pitted and flesh removed
2 tbsp triple sec

Preparation

For coconut-pistachio brittle, lightly oil a baking tray. Arrange nuts and coconut in a single layer on the tray. Combine sugar and 2 tbsp water in a small pot, bring to a boil and cook, without stirring, for about 10 mins or until caramelized. Pour over nuts and coconut. Let stand at room temperature until set. Coarsely chop.
Drizzle mango with liqueur and sprinkle with brittle.