Baked Mango Cups with Honeyed Coconut Streusel

Simplicity at its best! Juicy ripe mango halves topped with honey-coconut-cashew-pistachio-oat streusel. Enjoy plain as a snack or with sweetened greek yogurt for breakfast or with vanilla ice cream for dessert.

1 large mango, ripe but firm
1/4 cup sweetened shredded coconut
1/4 cup nuts, chopped (I used a combination of raw cashews and pistachios)
2 tablespoons old fashioned oats
2 tablespoons honey
1 tablespoon melted coconut oil
1/8 teaspoon salt

To serve:
sweetened greek yogurt, optional
vanilla ice cream, optional

View the full recipe at Kitchen at Hoskins →