Grilled Mango with Coconut Ice Cream
Grilled mango with a hint of cinnamon and a refreshing coconut ice cream. A delicious and easy-to-make dessert for your next BBQ.
Ingredients
3 medium sized ripe mangos
100g light brown soft sugar
100ml water
Vanilla essence
Pinch of cinnamon
225g caster sugar
400ml can coconut milk
2 x 250 ml carton coconut cream
Method
GRILLED MANGO
1. Stand the mangos on their ends and, with a sharp knife, slice the ‘cheeks’ of mango flesh away from the stone. Score through the flesh diagonally one way and then the other to create diamond shapes, being carefully not to cut through the skin.
2. Lay the fruit flesh-side down onto the grill. Cook over gentle heat for 15-20 minutes until soft and lightly charred.
3. Put sugar, vanilla essence, cinnamon and water in a skillet and bring to the boil to make a syrup. Put the mangos in the skillet skin-side down and spoon syrup over them. Serve with a sprig of fresh mint & ice cream.
COCONUT ICE CREAM
1. Heat the sugar in a small pan with 4 tablespoons of water, stirring over a medium heat until dissolved and a thick syrup. Mix the coconut milk and cream in a large jug with a large pinch of salt, then whisk in the warm sugar syrup. Cover with clingfilm and chill until cold – about 1-2 hours.
2. Either churn in an ice-cream maker according to manufacturer’s instructions or pour into a shallow plastic or metal container and freeze for 1 hour, then whisk thoroughly to break up any ice crystals. Repeat once more, then, for the third and final time blend in a food processor until combined and return to the freezer for at least 4 hours.
More Recipes Ideas from Worlds Pantry
Method
GRILLED MANGO
1. Stand the mangos on their ends and, with a sharp knife, slice the ‘cheeks’ of mango flesh away from the stone. Score through the flesh diagonally one way and then the other to create diamond shapes, being carefully not to cut through the skin.
2. Lay the fruit flesh-side down onto the grill. Cook over gentle heat for 15-20 minutes until soft and lightly charred.
3. Put sugar, vanilla essence, cinnamon and water in a skillet and bring to the boil to make a syrup. Put the mangos in the skillet skin-side down and spoon syrup over them. Serve with a sprig of fresh mint & ice cream.
COCONUT ICE CREAM
1. Heat the sugar in a small pan with 4 tablespoons of water, stirring over a medium heat until dissolved and a thick syrup. Mix the coconut milk and cream in a large jug with a large pinch of salt, then whisk in the warm sugar syrup. Cover with clingfilm and chill until cold – about 1-2 hours.
2. Either churn in an ice-cream maker according to manufacturer’s instructions or pour into a shallow plastic or metal container and freeze for 1 hour, then whisk thoroughly to break up any ice crystals. Repeat once more, then, for the third and final time blend in a food processor until combined and return to the freezer for at least 4 hours.
