1. Toast the coconut. Place coconut in a small nonstick skillet and heat, stirring occasionally, over moderate heat. After 3 to 5 minutes, the shreds will start to turn golden. Keep tossing with a wooden spoon, and as soon as coconut is mostly golden, 1 to 2 minutes more, transfer to a plate to cool.

2. On each mango, cut off the two fat lobes on each side of the large, flat pit inside. Cut away any flesh from around the pit. On the lobes, score the flesh into cubes, then cut them from the skin. You should have about 3 1/2 to 4 cups.

3. Place mango in a food processor and puree until thick and mostlysmooth. Add yogurt, honey, and vanilla extract and pulse a few times justto blend. Add 1/4 cup of the toasted coconut and pulse just to blend.Spoon the fool into dessert bowls. The consistency will be thick but loose,slightly thicker than a smoothie. If you have time, chill for a few hours beforeserving. Just before serving, sprinkle with remaining 2 Tbsp. coconut, and garnish with mint leaves, if desired.

Source: Hannaford fresh Magazine, July - August 2011