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Mango and sticky rice garnished with the nuts?
http://coconutlime.blogspot.com/2007/01/mango-sticky-rice.html

Yum! How about some pancakes? Pick your favorite pancake recipe and substitute 1/3 of the flour with the pecan meal. Use 1/4 of the coconut milk in place of regular milk and cut down on the sugar a bit.

Cut up mangos and combine with pancake syrup in microwave. Top finished pancakes with mango syrup.

Sounds like it would make an interesting tart, don't you think? Pecan meal mixed into a shortbread type tart crust, prebaked and cooled then filled with a sliced mangoes after which a not too sweet coconut milk thick custard could be spooned over and then baked until lightly golden.

Man, I just made myself hungry, lolol.

Mango-Pecan-Coconut "Kheer"

Ingredients:

Pecan meal 1.5 cups
coconut milk 1-1.5 cups
Mango slices: 1 can
Milk 1 cup + 1tsp
Sugar 3/4 cup
water 1 cup
Cardamom powder 1 tsp
Saffron 6-8 strands (soaked in 1 tsp of warm milk)

Soak 1 cup of pecan meal in 1 cup of water and microwave for 2 mins (or soak in hot water for 15 mins); Grind the pecan meal and water to a smooth paste with in 1/2 cup of coconut milk and 1/2 can of mango slices to a coarse paste; Heat milk on the stove for abt 10 mins (or microwave for 3 mins); Add saffron and cardamom paste, sugar, the pecan-coconut-mango paste, and the remaining coconut milk (reduce quantities of the liquids for a thicker end-product); Cook for another 5-6 mins on a high flame; remove from the stove and add the remaining 1/2 cup of pecn meal and diced mango.

I would attempt a tres leches cake. Substitute the coconut milk for the whole milk or the evaporated (not sure which would work better). Then I would garnish with the mango and pecan instead of the traditional strawberries. I don't know how quick and easy it is, but it sounds fabulous.

This recipe may be wishful thinking:

Mango fritters with homemade coconut ice cream.

Use the pecan meal in the fritter batter.

sorry for the double post everyone.

Coconut Gelee with Mango Mousse:

Coconut Gelee:

Heat 1 can coconut milk over low medium heat.

Add 1/2 cup palm sugar and star anise or similar spice. Whisk and heat. Add 1 Tbs. gelatin and pinch of salt. When everything is dissolved, pour into dessert bowls and put in freezer until mixture has set.

Mango Mousse:

For every 2 pounds of mango, puree with 1/4 cup lime juice. Add 1/4 cup sugar. In 1/4 tbs. hot water add 1/2 tbs. gelatin. Allow to cool and add to puree. Beat 1 egg white with pinch of salt to stiff peak. Beat 1/4 cup heavy cream to stiff. Fold cream in egg whites. Fold into puree. Refridgerate 2-3 hours till seat.

Use ice cream scoop to add large dollop of mango mousee to the coconut gelee. Sprinkle with toasted pecan meal.

Frankly, I think your best option is to mix the mangos, coconut milk, two jiggers of run, and some ice for a tasty cocktail.

mango & coconut ice cream or mango&coconut flan, served with pecan thins, recipe here:
http://www.epicurious.com/recipes/recipe_views/views/11378

a mango crumble using the pecan meal instead of flour and maybe some macadamias in the crumble topping. use the coconut milk to make ice cream for the side.

I'm for a cocktail (leche de coco and mango) with rum from Martinique if you can get it, although I love the tres leches cake variation idea. I love all manner of coconut milk curries, but not with mango.

and fried chicken with the pecan dust -- pecan-rosemary crusted chicken. TOtally oven bakeable.

If you have nori I once made mango sushi that was delicious... The coconut milk goes in the rice instead of rice vinegar, and garnish with a bit of lime zest... yum!