Yield: 12 servings

24 marshmallows
24 3-inch soft molasses cookies
3 ripe mangos (9 or 12 count), sliced

1. Per order, toast marshmallows until golden brown outside and soft inside. Place on flat side of one cookie and top with mango slices. Add optional toppings, as desired. Top with second cookie. Optional Ingredients: caramel sauce, toasted coconut, finely chopped macadamia nuts

Photo and recipe: National Mango Board