Enjoy this healthy summer dish around the pool this summer.
- 4 mangoes
- 2 tbsp palm sugar grated
- 1/4 cup shredded coconut toasted
- 1/4 cup macadamias roasted and roughly chopped
Macadamia, coconut ginger sauce
- 1 cup coconut cream
- 1/2 cup macadamia butter*
- 1 knob ginger peeled and thickly sliced
- 2 tbsp Thai palm sugar shaved
- 1 kaffir lime leaf crushed
- 1 large or 2 small limes zest and juice
Cut cheeks from mangoes. Discard stones. Cut 3 vertical lines and 3 horizontal lines in each mango cheek, without cutting all the way through.
To make the sauce, place all the ingredients into a small saucepan and cook over a low heat until the sugar has dissolved, stirring constantly. Increase the heat to medium and cook for a further 5 minutes, stirring constantly, or until the sauce thickens. Remove the ginger slices and kaffir lime leaf.
Heat a char-grill on a medium heat. Sprinkle the palm sugar over the flesh of each fruit. Place the fruit flesh side down on grill and cook, turning once to create a cross effect, for 3-5 minutes or until the flesh is caramelized.
Place the grilled fruit onto a large serving plate and drizzle over the coconut ginger sauce and sprinkle with shredded coconut and macadamias.
*Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your own, see the recipe here.
Calories: 659kcalCarbohydrates: 61gProtein: 12gFat: 47gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gSodium: 47mgPotassium: 879mgFiber: 10gSugar: 41gVitamin A: 2265IUVitamin C: 92mgCalcium: 162mgIron: 4mg