Grilled mango with ginger mascarpone cream
Published: December 19, 2014 at 2:28 PM
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serves 4
Easy
Total time: 20 mins
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Indulge yourself with grilled mango served with warm with a dollop of ginger-infused mascarpone cream. Garnish with a handful of pistachios then kick back and savour this sweet treat.
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Ingredients
Nutrition
-
2 balls stem ginger
plus 2 tbsp syrup from the jar
-
250g mascarpone
-
1 rounded tsp root ginger
finely grated
-
2 tsp milk
-
2 tsp icing sugar
-
3 mangoes
-
1 tbsp demerara sugar
or more if the mango isn’t very sweet
-
20g salted butter
-
1 orange
-
handful unsalted shelled pistachios
chopped for garnish
Nutrition: per serving
- kcal530
- fat36.3g
- saturates21.2g
- carbs48.8g
- sugars0g
- fibre5.4g
- protein4.5g
- salt0.26g
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Method
-
step 1
Mix the stem ginger with the syrup, mascarpone, fresh ginger, milk and icing sugar.
Chill until serving. -
step 2
Remove the two cheeks of the mango then slice off the remaining sides from around the stone.
Slice each cheek into 2- 3 long wedges, depending on how large your mango is. Remove the skin.
Place in a baking tray, sprinkle lightly with the sugar, dot with the butter and squeeze over the juice of the orange. -
step 3
Put the baking tray on the upper shelf of the oven and grill until the mangoes are colouring in places, around 8-10 minutes, basting halfway.
-
step 4
Serve hot with a dollop of the ginger cream and sprinkled with the pistachios.
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