Coconut Caramel Mango Dessert

350F

Wafer Baskets:

1/2 C sugar
3/4 C unsweetened coconut
2 T flour
1 t baking powder
2 egg whites
5 T unsalted butter, melted
1 t lemon juice

Blend first 4 ingredients until coconut is finely ground. Slowly add egg whites, then melted butter. Do not overmix. Blend in lemon juice. Cover and refrigerate 1 hr, or until cold.
Line baking sheet with parchment paper. Form wafers by spooning 1 1/2 T of batter for each wafer onto baking sheet. Spread batter to about 5 1/2" rounds. Bake until golden, about 10-12 mins. Using metal spatula, gently lift wafer off paper (work quickly, while still warm). Place wafers over upturned glasses and mold gently around bottom of glass. Cool wafers completely.

Caramelized Mangoes:

1/2 C sugar
2 T water
1/3 C unsweetened coconut milk
2 mangoes, cut in cubes

Mix sugar and water over med heat until sugar dissolves. Simmer until light golden color, about 5 mins. Add coconut milk and stir until smooth. Simmer about 1 min to thicken slightly. Add mangoes and toss gently to coat. Fill each wafer basket with coconut ice cream and cover with mangoes.