A sweet and simple Thai dessert. Perfect for cooling the palate after a hot Thai curry.

¼ cup water
1 tablespoon superfine (caster) sugar
1 teaspoon lime zest
2 tablespoons lime juice
2 tablespoons shredded dried coconut
2 mangoes—peeled and cubed

COMBINE the water, sugar, lime zest and juice in a small saucepan, stir to combine, simmer gently for 5 minutes until reduced by about half, then strain to remove the zest. TOAST the coconut in a frying pan over a medium heat. ARRANGE the cubed mango on plates, drizzle with the lime syrup and sprinkle with toasted coconut to serve.