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1. Melt white chocolate according to package instructions. Carefully dip one edge of dried mango pieces into melted white chocolate. Set aside to dry on waxed paper.
2. Meanwhile, in a small bowl combine toasted coconut, candied ginger, and dried cranberries. Spoon coconut mixture evenly over top of frosted cake. Sprinkle with white-chocolate-dipped mango pieces. Makes 12 servings.
1. Using a vegetable peeler, cut coconut into thin shards. Place in a single layer on a baking sheet and bake in a 350 degree F oven for 5 to 10 minutes or until lightly toasted.