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


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