https://youtube.com/watch?v=NPRemHnkWM8%26hl%3Den%26fs%3D1
Advertisement
Ingredients
- 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
Method
-
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
