Grilled Fruit with Pistachio Yoghurt

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Grilled Fruit with Pistachio Yoghurt

 

 

3 small mangoes

1/2 small pineapple, peeled

1/4 cup finely grated palm sugar (-OR- brown sugar)

canola oil cooking spray

1 cup plain soy yoghurt

1/4 cup pistachio kernels, roasted, chopped

lime wedges, to serve

 

 

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.

 

2. Cut pineapple into 6 thick slices.

 

3. Sprinkle cut side of fruit with 8 teaspoons sugar.

 

4. Spray a barbecue plate or chargrill with oil. Heat over medium

heat.

 

5. Cook mango, cut-side down, for 2 to 3 minutes or until lightly

browned. Transfer to a plate.

 

6. Cook pineapple for 2 minutes each side or until lightly browned.

 

7. Meanwhile, combine yoghurt, pistachio and remaining sugar in a bowl.

 

8. Serve fruit with yoghurt mixture and lime wedges.

 

 

Serves 6.