Mango Cinnamon recipe for mexicans

Mango Cinnamon  is easy to make with help of very simple ingredients. This Mango Cinnamon  Recipes gets its zest from cool , ground black pepper. Here is one of my favorite quick and easy creamy , the top 10 on this site. This Easy creamy Mango Cinnamon  was delicious and hot. Easy  makes the best flavorful all time comfort hot drink. Mango Cinnamon  in oven you can make at home in less than 30-40 minutes including prep time. Check below cool creamy drink recipe for step by step directions and preparation of Mango Cinnamon

Mango Cinnamon recipe for mexicans

 

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Mango Cinnamon recipe for mexicans

Mango Cinnamon recipe for mexicans,Mango Cinnamon recipe is famous in mexico,preparation time for Mango Cinnamon recipe

Course Appetizer
Cuisine American, Chinese, French
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 256 kcal
Author Planet Food Geeks

Ingredients

  • 2 to 3 fresh mangoes or a 1-lb. Can
  • of mangoes
  • ¼ c shredded coconut
  • 1 tsp cinnamon

Instructions

  1. If using fresh mangoes, allow 1/2 of mangoes mango per person. To cut up a fresh 1/4 c. shredded coconut mango, place the fruit on a cutting board.

  2. Slice down on each side of 1 tsp. cinnamon the mango, close to the large, flat seed in the center. You will have two rounded sections of fruit and one flat section with the seed.

  3. Place a round section on the cutting board, cut side up. Slicing down to the skin but not through it, make cuts across the section about every half inch.

  4. Turn fruit 90 degrees and make another set of cuts. Hold the mango section in both hands. Push on the skin with your fingers and turn the section inside out. 

  5. The flesh will separate on the cuts you made, and you’ll be able to pick or slice mango cubes off the skin. Repeat with other side. Next, peel the middle section.

  6. Carefully slice the flesh from the seed.Refrigerate mangoes overnight to chill thoroughly To serve, place mango in a dessert dish or fruit cup. Top with coconut and sprinkle lightly with cinnamon.

 

 

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