Grilled mango with raspberry granita
½ cup(s), (75g)
1 tbs, sprigs to serve
- Heat a barbecue or chargrill on high. Cut the cheeks from the mangoes and score the flesh in a criss-cross pattern, without cutting all the way through the skin. Grill the cheeks, cut-side down, for 3-5 minutes or until lightly charred.
- Meanwhile, place the raspberries, ice-cubes and sugar in a small food processor or blender and process until finely chopped and well combined.
- Top the grilled side of each mango cheek with raspberry granita and a mint sprig. Serve immediately.