This can be served any day of the week.
1 Peel some New Zealand oranges, being careful to remove all the pith (white tissue).
2 Toast some long-thread coconut.
3 Peel a ripe mango and cut into wedges.
4 Slice the oranges crossways, removing any seeds and layer across the base of a glass dish or bowl.
5 Scoop some balls of golden syrup icecream and place on top of the orange, arranging the mango segments around the icecream .
6 Top with some preserved orange peel.
7 Pour over some whiskey liqueur.
8 Sprinkle with toasted coconut.