Make-over traditional fruit salad with the warm Asian-style version.
Ingredients
- 3 small mangoes
- 1/2 small pineapple, peeled
- 1/4 cup finely grated palm sugar (see note)
- canola oil cooking spray
- 1 cup plain yoghurt
- 1/4 cup pistachio kernels, roasted, chopped
- lime wedges, to serve
Method
- Step 1Cut cheeks from mangoes. Discard stones. Cut 3 vertical lines and 3 horizontal lines in each mango cheek, without cutting all the way through. Cut pineapple into 6 thick slices.
- Step 2Sprinkle cut side of fruit with 2 tablespoons sugar. Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook mango, cut-side down, for 2 to 3 minutes or until lightly browned. Transfer to a plate. Cook pineapple for 2 minutes each side or until lightly browned.
- Step 3Meanwhile, combine yoghurt, pistachio and remaining sugar in a bowl.
- Step 4Serve fruit with yoghurt mixture and lime wedges.
- Diabetes friendly
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
703 kj
Energy
5g
Fat Total
2g
Saturated Fat
2g
Fibre
4g
Protein
6mg
Cholesterol
29.15mg
Sodium
24g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
Look for palm sugar in the Asian section of major supermarkets. You could use brown sugar instead.
- Author: Cathie Lonnie
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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