Grilled mango, mint and ginger
This simple dessert combines juicy grilled mango with cool mint-infused whipped cream and crunchy ginger biscuit crumbs. It offers a wonderful contrast of warm caramelized fruit and silky, refreshing textures. For an impressive dinner party presentation, serve it neatly layered in cocktail glasses.
Ingredients
- Double cream150 ml
Instructions
5 steps- 1
If you want to use frozen mango to garnish the dessert, peel one of the mangoes, wrap in cling film and place in the freezer the night before you want to eat.
- 2
Whisk the double cream with the icing sugar until soft peaks form. Fold in the chopped mint leaves.
- 3
Put the ginger biscuits in food bag or wrap in a clean tea towel. Crush into crumbs using a rolling pin. Set aside.
- 4
Cut the remaining two peeled mangoes into wedges. Grill on a hot barbecue until lightly charred (about 5 minutes), or fry in a lightly oiled frying pan until golden.
- 5
Spoon a dollop of the mint cream into serving bowls. Top with a few mango wedges, sprinkle over the ginger biscuit crumbs and dust with a little icing sugar. If you have frozen a mango, grate it over the dishes to garnish. Serve immediately.
Nutrition
1 serving ≈ 130 g
Nutrition values are estimates. - means data is unavailable.
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