Chargrilled Mango with Cherry Syrup

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Chargrilled Mango with Cherry Syrup

 

 

1 vanilla bean, halved lengthways

1/2 cup sugar

200 g (7 oz) cherries, pitted

4 small mangoes

1/3 cup firmly packed brown sugar

olive oil cooking spray

1 cup vegan vanilla custard

 

 

1. Scrape seeds from vanilla bean halves.

 

2. Place sugar and 1/2 cup cold water in a saucepan over low heat.

Add vanilla bean and seeds. Increase heat to medium-high. Bring to the

boil. Reduce heat to medium. Simmer for 2 to 3 minutes or

until slightly thickened. Add cherries. Remove from heat.

 

3. Cut cheeks from mangoes. Discard stones. Cut 3 vertical and 3

horizontal lines in each mango cheek (don't cut all the way through).

Place brown sugar on a plate. Press cut sides of mangoes into sugar.

 

4. Lightly spray a chargrill with oil. Heat over medium heat. Cook

mango cheeks, cut-side down, for 2 to 3 minutes or until lightly browned.

 

4. Remove and discard vanilla bean from syrup. Divide mango between

bowls. Top with cherries and syrup. Drizzle with custard. Serve.

 

 

Serves 4.