Serves: 5
Yield: 4
Prep time:
Total time:
Toast marshmallows on long metal skewers over hot coals until golden brown on the outside and soft on the inside. Place marshmallows on four cookies (2 marshmallows per cookie) and top with mango slices. Drizzle with caramel sauce and sprinkle with coconut as desired. Top with remaining cookies.
Serving Tips: Optional toppers: caramel sauce, toasted coconut, chopped macadamia nuts
Source:
National Mango Board
Source: joyofkosher.com
This Tropical S’mores recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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