This sweet sauce with a hit of fresh ginger is great on ice cream, pound cake, or go in a breakfast direction by drizzling it over yogurt with berries.
Preheat the oven to 400°. On a large rimmed baking sheet, toss the mango with the sugar, butter, and ginger. Cover with foil. Roast until tender and syrupy, about 10 minutes. Scrape the mango, ginger, and any juices into a blender. Add the coconut milk, vanilla, and 1/2 tsp. salt. Blend until smooth, 3 to 5 minutes. Transfer to a large jar with a lid. Refrigerate until cold, about 2 hours. (The sauce will keep in the refrigerator for up to a week.)