Grilled Mango Cheeks With Coconut Ice - cream

Grilled Mango Cheeks With Coconut Ice - cream

Ingredients

50g unsalted butter, chopped

1/3 cup honey 

2 mangoes

Pistachio nuts, to garnish

Coconut Ice-cream

1/4 cup desiccated coconut

2 scoop  vanilla ice-cream

2 spoon coconut-flavoured rum

Method

1. To make ice-cream, place coconut on an oven tray. Cook in a moderate oven (180C) for 2 minutes, or until lightly golden. Remove. Transfer to a bowl. Cool.

2. Meanwhile, place ice-cream in a large bowl. Allow to soften slightly at room temperature. Beat with

a wooden spoon until smooth.

Stir in toasted coconut and rum. Spoon ice-cream into a cake pan. Cover and freeze overnight

3.Place butter and honey  in a saucepan. Stir over a low heat until butter is melted. Set aside.

4. Cut cheeks from mangoes. Score flesh into a diamond pattern. Brush cheeks with some of the melted butter mixture.

5. Place mango, cut-side down, onto a heated, lightly butter barbecue grill plate. Cook for about 3 minutes, or until golden.

6. Place mangoes on serving plates. Drizzle with remaining butter mixture. Serve with a scoop of coconut ice-cream. Chop nuts and place on top.

Njoy this dessert.

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