Grilled mango with ginger mascarpone cream

  • serves 4
  • Easy

Indulge yourself with grilled mango served with warm with a dollop of ginger-infused mascarpone cream. Garnish with a handful of pistachios then kick back and savour this sweet treat.





  • stem ginger 2 balls, plus 2 tbsp syrup from the jar
  • mascarpone 250g
  • root ginger 1 rounded tsp, finely grated
  • milk 2 tsp
  • icing sugar 2 tsp
  • mangoes 3
  • demerara sugar 1 tbsp, or more if the mango isn’t very sweet
  • salted butter 20g
  • orange 1
  • unsalted shelled pistachios handful, chopped for garnish


  • Step 1

    Mix the stem ginger with the syrup, mascarpone, fresh ginger, milk and icing sugar.

    Chill until serving.

  • Step 2

    Remove the two cheeks of the mango then slice off the remaining sides from around the stone.

    Slice each cheek into 2- 3 long wedges, depending on how large your mango is. Remove the skin.

    Place in a baking tray, sprinkle lightly with the sugar, dot with the butter and squeeze over the juice of the orange.

  • Step 3

    Put the baking tray on the upper shelf of the oven and grill until the mangoes are colouring in places, around 8-10 minutes, basting halfway.

  • Step 4

    Serve hot with a dollop of the ginger cream and sprinkled with the pistachios.

Nutritional Information

  • Kcals 530
  • Carbs 48.8g
  • Protein 4.5g
  • Fat 36.3g
  • Salt 0.26g
  • Saturates 21.2g
  • Fibre 5.4g