In a small saucepot combine the diced mango, coconut cream, coconut milk, and ginger. Bring to a simmer over medium heat and continue to simmer, stirring occasionally so that it does not scorch on the bottom. Simmer for about 15 minutes, remove from the heat and stir in the butter. Empty contents of pot into a blender or food processor and puree until smooth. Add the lime juice and blend just to combine. Pour the mixture into a serving bowl. Serve with chocolate biscotti and ladyfingers.
Chef's note: Coco Lopez is a cream of coconut that's made from the milk of coconut pulp blended with cane sugar. It is typically used in tropical drinks like Pina Coladas.
Recipe courtesy of Michael Chiarello