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Preheat broiler to high. Place mango halves on small baking sheet or nestle inside small baking dish. Top each with 1 tablespoon sugar and broil until sugar is melted and beginning to turn golden brown, watching closely to avoid burning, 5 to 7 minutes.<br><br> Let cool slightly then serve.

Combine diced mango and sugar in medium bowl, let sit for 5 minutes, stirring occasionally.<br><br> Top whole cheesecake or individual slices with diced mango.

Preheat oven to 350 degrees. Butter a 9-inch round cake pan, set aside.<br><br> In small saucepan, melt ½ stick of butter and stir in brown sugar, simmer for about 2 minutes. Pour mixture into prepared cake pan and top with sliced mango, creating a fan pattern.<br><br> In medium bowl, whisk together flour, baking powder, salt, cloves, and cinnamon. Set aside.<br><br> In another bowl, using an electric mixer, beat remaining 1 stick softened butter, granulated sugar and orange zest on high until pale yellow and fluffy, about 5 minutes. Add whole egg yolks, 1 at a time until incorporated. Add vanilla. Decrease speed to low and add half of flour mixture. Mix in mango nectar and milk and then remaining flour mixture.<br><br> In another bowl, beat egg whites until soft peaks form then fold into batter.<br><br> Carefully pour cake batter over mangos, spreading evenly. Bake for about an hour, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes then invert cake onto plate. Cool completely on a wire rack. Garnish with whipped cream and candied orange peel.<br><br>

<i>For Mango Coconut Macaroons</i>: Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.<br><br> In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated.<br><br> Drop heaping tablespoonful of batter onto prepared baking sheets. Bake for 30 to 35 minutes until golden brown. Transfer to wire rack to cool.<br><br> <i>For the Mango Jam</i>: In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low. Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam; simmer for 15 minutes until thickened.

Preheat a grill pan or outdoor grill to 400 degrees. Squeeze lime juice over mango wedges and sprinkle with natural cane sugar. Place mango wedges on the grill for about 2 minutes per side, or until grill marks are evident. Serve with vanilla ice cream or frozen yogurt.

Over a double boiler, melt the chocolate then set aside to cool. Sift the flour, cinnamon and salt together, set aside. Using a whisk, mix the olive oil, vanilla and almond extracts. Add in the sugar to the oil mixture, and then the eggs one at a time. Stir in the cooled chocolate. Using a spatula, fold in the flour mixture until just incorporated. Stir in walnuts and half of mangos.<br><br> Preheat the oven to 350 degrees. Using a non stick prepared baking spray with flour, spray an 8” x 8” pan. Pour batter into the prepared pan. If needed, spread using a spatula to make an even layer. Sprinkle remaining mango evenly over top of batter. Bake for 40 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely before cutting into 16 pieces.

Combine pineapple and mango to make tropical fruit mix. Layer ingredients in 9-oz clear plastic cup: 2 oz tropical fruit mix, ½ cup yogurt, 1 Tbsp raspberry puree and 1 oz granola. Place flat lid over entire snack cup to close. Hold refrigerated at 40 degrees F or below.<br><br> Shelf life: If leftover, do not reuse.<br><br> <b>Coconut Granola Topping</b><br> In a large bowl combine all ingredients; mix well. Spread mixture in single layer on parchment lined sheet pan. Bake at 350 degrees F 10 to 15 minutes, stirring often. Cool completely before use.<br><br> Shelf life: Store in airtight container at room temperature for up to 72 hours.