Mango Melba – a perfect finish to an Australia Day lunch.

It’s really hot and sticky today, so here is a perfect finish to lunch which will cool you down.  What’s not to like about mangoes, especially when served with raspberries and icecream, and another excuse to give the barbie (BBQ) another workout!  Serves 4.  I’m sure Dame Nellie would approve.

 

Mango melba

delicious. – February 2012 , Page 62
Recipe by Valli Little

Photography by Brett Stevens

  • INGREDIENTS
  • 4 ripe mangoes
  • 100g unsalted butter, melted
  • 1/4 firmly packed cup (60g) brown sugar
  • 125g punnet raspberries, plus extra raspberries to serve
  • 1 tbs icing sugar
  • Coconut or vanilla ice cream and mint leaves, to serve
  • METHOD
  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 tbs water and whiz 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.

 

 

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