Coconut camembert with mango chutney

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel the mango, cut the flesh off the stone and dice it roughly. Mix with the chutney. Wash parsley and shake dry. Pluck off leaves and cut into coarse strips.

2. 2

   Whisk the eggs in a deep dish. Mix grated coconut and breadcrumbs in a second deep plate. Turn the camembert halves one after the other first in the egg, then in the coconut breadcrumbs. Press the breadcrumbs lightly.

3. 3

   Briefly roast the coconut chips in a large pan without fat. Take them out. Heat the oil in the pan. Bake the camemberts in the pan for about 5 minutes until crispy. Drain briefly on kitchen paper.

4. 4

   Serve with mango chutney. Sprinkle with coconut chips and parsley. Serve with fresh baguette.