14 ounces sweetened flaked coconut

1 large mango, peeled, seeded and diced

1 cup mango jam (see recipe below)

2 tablespoons corn syrup

1 teaspoon vanilla extract

2 teaspoons ground ginger

2 eggs, separated

¼ teaspoon salt

For the Mango Jam

2 large mangoes, peeled, pitted and roughly chopped

1 cup mango nectar

¼ cup granulated sugar

2 teaspoons ground ginger

1 teaspoon vanilla extract


Line two baking sheets with parchment paper, set aside. In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated. Drop heaping tablespoonful of batter onto prepared baking sheets. Bake at 325 degrees F for 30 to 35 minutes until golden brown. Transfer to wire rack to cool. For the Mango Jam: In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low. Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam; simmer for 15 minutes until thickened.

Formulation courtesy of National Mango Board