Add a sprinkling of sugar to chargrilled mangoes for a sublime fruity toffee dessert.
Ingredients
- 4 large ripe mangoes, cheeks removed, peeled
- 70g (1/3 cup) caster sugar
- Canola oil spray
- 50g butter
- 2 tablespoons dark rum
- 60ml (1/4 cup) maple syrup
- Double cream, to serve
Method
- Step 1Line a baking tray with non-stick baking paper. Place the mango cheeks, cut-side up, on a tray lined with non-stick baking paper. Sprinkle with half the sugar.
- Step 2Heat a large chargrill or barbecue flat plate on medium-high. Spray with oil. Cook the mango, sugar-side down, for 2-3 minutes or until caramelised and golden. Sprinkle with the remaining sugar. Turn and cook for 2-3 minutes or until golden. Transfer to serving plates.
- Step 3Melt the butter in a medium saucepan over medium heat until foaming. Add the rum and cook for 30 seconds or until mixture reduces slightly. Add the maple syrup and cook, stirring, for 2-3 minutes or until the mixture thickens slightly. Set aside for 2 minutes to cool slightly. Spoon the sauce over the mango and serve with double cream.
- Diabetes friendly
- High carb
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
820 kj
Energy
5g
Fat Total
3g
Saturated Fat
2g
Fibre
1g
Protein
14mg
Cholesterol
40.6mg
Sodium
31g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Mangoes: These blushing beauties are the taste of summer. While they’re in season, make the most of their sublime sweetness in salsas, salads and desserts.
- Author: Sonja Bernyk
- Image credit: Cath Muscat
- Publication: Australian Good Taste
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