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Chargrilled mango cheeks with macadamia, coconut & ginger sauce
Enjoy this healthy summer dish around the pool this summer.
Servings 4
Course Dessert

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*Macadamia butter is available at some farmers markets, specialty stores or it is easy to make your own, see the recipe here.