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 and nuts, as desired. Top with remaining cookies.

Serving Tips: Optional toppers: caramel sauce, toasted coconut, chopped macadamia nuts

Source:

National Mango Board