Roasted mango with whipped coconut

Instructions

1. Preheat the oven to 220°C. Cut and peel the mango cheeks and set aside. Scrape away any mango flesh from the mango seed with a spoon and place into a blender or food processor. Blend until smooth.
2. In a large mixing bowl, combine the cream with the coconut cream. Whisk until soft peaks form. Fold through the mango purée. Refrigerate until required.
3. Toast the coconut flakes and buckwheat in a small frying pan over medium-low heat, tossing occasionally for 3-4 minutes, or until the coconut is golden-brown. Remove from the heat.
4. Place a large frying pan large enough to hold the mango cheeks into the oven. Meanwhile, spread the brown sugar evenly onto a plate, then press the mango cheeks into the sugar, turning to coat both sides. Once the frypan is smoking, place the mango cheeks flat-side down into the pan and roast for 3-4 minutes, or until caramelised and slightly burnt. Roll the mango cheeks around to collect as much sugar as possible before transferring them to a plate to cool.
5. To assemble, place a mango cheek flat side down on a plate. Spoon over the whipped coconut cream. Garnish with sea salt and kithul. Finish with the toasted coconut flakes and buckwheat.