Chargrilled mango cheeks with macadamia, coconut & ginger sauce
Enjoy this healthy summer dish around the pool this summer.
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Servings 4
Course Dessert
Preference Dairy Free, Gluten Free, Vegan
Perfect for Healthy Dessert
Skill level Easy
Ingredients
4mangoes
2tbsppalm sugargrated
1/4cupshredded coconuttoasted
1/4cupmacadamiasroasted and roughly chopped
Macadamia, coconut ginger sauce
1cupcoconut cream
1/2cupmacadamia butter*
1knobgingerpeeled and thickly sliced
2tbspThai palm sugarshaved
1kaffir lime leafcrushed
1 large or 2 smalllimeszest and juice
Instructions
Cut cheeks from mangoes. Discard stones. Cut 3 vertical lines and 3 horizontal lines in each mango cheek, without cutting all the way through.
To make the sauce, place all the ingredients into a small saucepan and cook over a low heat until the sugar has dissolved, stirring constantly. Increase the heat to medium and cook for a further 5 minutes, stirring constantly, or until the sauce thickens. Remove the ginger slices and kaffir lime leaf.
Heat a char-grill on a medium heat. Sprinkle the palm sugar over the flesh of each fruit. Place the fruit flesh side down on grill and cook, turning once to create a cross effect, for 3-5 minutes or until the flesh is caramelized.
Place the grilled fruit onto a large serving plate and drizzle over the coconut ginger sauce and sprinkle with shredded coconut and macadamias.
Notes
*Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your own, see the recipe here.