ripe mangos (one for every 2-3 people)
raspberries, fresh or frozen
coconut (i used sweetened, but un- should work too)
cut up mango into bite-size chunks, put it into a tupperware with some raspberries and a good amount of sugar. give it a few good shakes and leave it in the fridge for a couple hours, shaking occasionally. When you're ready to serve, toast some almonds and coconut in a dry skillet until they start to brown. Spoon the fruit into bowls or wine glasses, sprinkle the almond/coconut on top, add plenty of the juice in the bottom of the container, and garnish with a slice of lime. beautiful, tasty, and easy!