with tangy mango and coconut


(10 servings)

  • 5 whole Emborg Brie (125 g)
  • 3 mangoes
  • 250 g fresh coconut, flesh part only
  • 1-2 green chili, very thinly sliced
  • 2 tbs black sesame seeds
  • 150 g clear honey
  • 75 ml lime juice


Turn the oven to 160 degrees C.

Place the cheeses in small ramekins or other dishes of choice on a baking tray. Warm the cheeses until they are melted in the center approx. 15 min. They should feel very soft when lightly touched by hand.

Meanwhile prepare the mango and coconut fruit salad. Peel and dice the mangoes and place them in a mixing bowl. Finely slice the pieces of coconut and add to the mango. Add the chili and sesame seeds. Stir together honey and lime juice and add to the salad. Gently mix the salad so all the flavours mix together.

Top the brie with the mango salad as soon as they are take from the oven. Serve left over mango salad in a bowl on the side. Crusty bread can also be served which this dish.