Shut. The. Door.
I didn’t think there was a way to improve my favourite fruit, the mango; but damn this is so so good.
A variation from the popular Peach Melba, the flavours all work so well together. The mint adds a refreshing quality, whilst the raspberry sauce adds a new depth of flavour as opposed to just eating mango on it’s own.
You NEED to try this! Trust me.
Recipe from Delicious Magazine
4 ripe mangoes
100g unsalted butter, melted
¼ firmly packed cup (60g) brown sugar
125g punnet raspberries, plus extra raspberries to serve
1 tablespoon icing sugar
Coconut or vanilla ice cream and mint leaves to serve
1. Preheat a chargrill pan or barbecue to medium-high heat.
2. Cut the cheeks off the mangoes, then brush the flesh with butter and sprinkle over the brown sugar. Grill the mango cheeks, cut-side down, for 1-2 minutes until caramelised and soft. Set aside.
3. Place the raspberries and icing sugar in a blender with 2 tablespoons water and wiz until smooth. Strain through a fine sieve into a jug. Set aside.
4. To serve, place 2 mango cheeks on each plate with 2 scoops of ice cream. Pour over the raspberry sauce, scatter with extra raspberries and garnish with mint.