Roasted Mango with Coconut-Honey Drizzle and Basil

Name: Roasted Mango with Coconut-Honey Drizzle and Basil
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 large ripe mangoes, peeled and cut into 1-inch wedges; 3 tbsp coconut oil, melted; 2 tbsp honey; 1 tsp fresh lime juice; 1/4 tsp ground ginger; 10 fresh Thai basil leaves, chiffonade; 1 tbsp toasted sesame seeds

Tender roasted mango wedges are enhanced by a warm coconut-honey drizzle and fresh Thai basil, offering a bright, herbaceous finish ideal for warm weather.

Prep10 minCook15 minTotal25 minServes4Difficultyeasy

Method

How to make it

01
Preheat the oven to 400°F (200°C).
02
In a small bowl, whisk together the melted coconut oil, honey, lime juice, and ground ginger until smooth.
03
Arrange the mango wedges on a parchment-lined baking sheet in a single layer.
04
Brush the mango wedges generously with half of the coconut-honey mixture.
05
Roast mango for 12-15 minutes until edges caramelize and mango is tender but holds shape.
06
Remove from oven and transfer mango wedges to serving plates.
07
Drizzle remaining coconut-honey mixture over warm mango.
08
Sprinkle toasted sesame seeds and chiffonade basil evenly over the mango to serve.

From the editor

Cooking tips

Use ripe but firm mangoes so they hold their shape when roasting and develop caramelized edges.
If you can’t find Thai basil, sweet basil works but won’t have the same licorice note.
To toast sesame seeds, dry sauté them over medium heat for 2-3 minutes until fragrant and lightly golden.
Store leftover roasted mango covered in the fridge and reheat briefly to enjoy warm again, ideally within 1 day.

Published May 11, 2026