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I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, I know what you're thinking. Mango... and lasagna? Trust me on this one! This recipe started as a bit of a dare (thanks, Aunt Carol!), but it quickly became a family favorite. It's surprisingly delicious, and it's a surefire way to impress your friends and family at your next potluck. My friend Sarah even said it's the 'best thing she's eaten all year' – and Sarah is a tough critic!
The key to this recipe is the balance of flavors. The sweetness of the mango is perfectly offset by the savory coconut béchamel and the slight tang of lime. Plus, the toasted coconut adds a delightful crunch that takes the whole thing to another level. Don’t be afraid to experiment with different types of mangoes too! I find that Ataulfo mangoes work great because of their sweetness and smooth texture. But hey, if you have some other variety on hand, go for it!
This isn't your grandma’s lasagna, but sometimes, stepping outside of the box leads to the most amazing culinary discoveries. Don't be scaried. Give it a try! You might just find your new signature dish. And who knows, maybe Aunt Carol will finally admit I’m a decent cook… (Just kidding, Aunt Carol, I love you!).
Required Equipments
- Saucepan
- Whisk
- Cutting Board
- Knife
- 9x13 inch Baking Dish
- Aluminum Foil
Lasagna with Mango and Coconut: A Tropical Twist: Frequently Asked Questions
Lasagna with Mango and Coconut: A Tropical Twist
This mango and coconut lasagna is a vibrant, unconventional twist on a classic comfort food, blending sweet and savory flavors into a creamy, dreamy, unforgettable dish. Imagine layers of pasta, rich coconut béchamel, juicy mango slices, and toasted coconut flakes—a taste of the tropics in every bite!
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 30 minutes
Cook Time: 35 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first: Let's get that coconut béchamel going! In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2-3 minutes until you get a smooth, pale roux. This step is crucial; don't rush it, or you'll end up with a lumpy sauce!
- Slowly pour in the coconut milk, whisking continuously to prevent lumps. Once the coconut milk is incorporated, add the vegetable broth. Keep stirring until the sauce starts to thicken. This should take about 5-7 minutes. The consistency should be thick enough to coat the back of a spoon.
- Stir in the lime juice, nutmeg, salt, and pepper. Taste and adjust seasoning as needed. You might want to add a pinch of sugar if your mangoes aren't very sweet. Set the béchamel aside and keep it warm.
- Now, let’s prep the mangoes. Peel and slice them into thin, even pieces. If you're using frozen mangoes, make sure to thaw them completely and pat them dry with a paper towel to remove any excess moisture. Nobody likes soggy lasagna!
- Time to assemble the lasagna! Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Spread a thin layer of the coconut béchamel on the bottom of the dish.
- Lay down a layer of lasagna noodles, overlapping them slightly if needed. Spread another layer of béchamel over the noodles, followed by a layer of mango slices and a sprinkle of toasted coconut flakes.
- Repeat the layers: noodles, béchamel, mango, and coconut, until you've used all the ingredients. The top layer should be béchamel, sprinkled generously with toasted coconut flakes. Make sure the final layer of noodles is well covered with the bechamel sauce to prevent them from drying out.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown and bubbly. Keep an eye on it! You don't want the coconut to burn.
- Remove the lasagna from the oven and let it rest for at least 15 minutes before slicing and serving. This allows the lasagna to set and the flavors to meld together. Trust me, this is important!
- Garnish with fresh mint or a sprinkle of extra toasted coconut flakes, if desired. Serve warm and prepare for the rave reviews!
📝 Notes
- For a richer flavor, use full-fat coconut milk.
- If you don't have vegetable broth, you can use chicken broth or water.
- Feel free to add other fruits like pineapple or papaya for a more tropical flavor.
🍎 Nutrition
Calories: 450 kcal
Protein: 10 g
Fat: 20 g
Carbohydrates: 60 g
Fiber: 5 g
Calcium: 150 mg
