Ready In: 15-20 minutes
Complexity: Very Easy
- 15 slices homemade bread, ¼ inch thick
- 2 large firm ripe mangoes or any fruit of choice
- 4 tsp coconut rum
- 1 tsp spice
- 1 tbsp brown sugar
- 1 drop vanilla essence
- 2 tbsp white sugar
- 1 egg for egg wash
- 1 cup toasted coconut
- Vanilla ice cream
- Butter for baking dish
Peel and cut flesh of mangoes or preferred fruit into cubes, place in a bowl, add rum, spice, brown sugar, stir together, cover and leave until ready for use.
Cut 10 circles of bread using a medium cutter to fit base and top of individual baking dishes, such as ramekins. Cut rectangles for sides.
Beat egg wash with a little white sugar and vanilla, dip bread for bases and sides in egg wash and assemble in buttered dishes.
Place mango mixture evenly over into the centre of the dishes: sprinkle a little coconut over the mixture.
Cover with the remaining bread circles also dipped in the egg wash, pressing to seal properly.
Sprinkle the remainder of white sugar evenly on the top of the desserts.
Bake in a preheated 350 degree F oven until golden brown, 15 – 20 minutes.
Let cool, remove from dishes. Serve with rich vanilla ice cream sprinkled with toasted coconut.