Mango Brûlée

• 2 cups coconut milk
• 1-2 tablespoons honey (depending on how sweet the honey is)
• 2 large coins of ginger, bruised
• Pinch sea salt
• 4 ripe mangoes
• 1-1/2 tablespoons granulated sugar

1. Preheat broiler to 500 degrees.
2. To make the sauce, combine the coconut milk. honey, ginger, and salt in a small saucepan. Bring to a boil and stir to dissolve honey. Reduce heat to low and continue to simmer for about 6-8 minutes. Stir occasionally while it's cooking and press the ginger with your spoon to get as much flavor out as possible. Once the mixture is quite thick (the consistency of heavy cream) and fragrant, remove from heat and remove ginger.
3. While the sauce is simmering, peel mangoes and slice each one into two pieces, cutting parallel to the seed. Reserve the remaining fruit around the seed for another purpose. Cut a couple cross hatches on the tops of the mangoes.
4. Place mango halves in a baking dish, cut side up. Try to flatten them a bit so that they'll brown more evenly (the cross hatches you just cut on the top should help you). Sprinkle sugar over the tops. Place them directly under the broiler for 8-12 minutes until browned and bubbly.
5. Portion out the sauce between four dishes, place the mango halves on top of the sauce, and serve.

coconut milk, honey, coins, salt, mangoes, sugar

Taken from food52.com/recipes/17488-mango-brulee (may not work)