Grilled fruit with pistachio yoghurt

Method

• Step 1
  Cut 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 2
  Sprinkle 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 3
  Meanwhile, combine yoghurt, pistachio and remaining sugar in a bowl.
• Step 4
  Serve fruit with yoghurt mixture and lime wedges.