Griddled fruit with ginger yogurt
2 medium, unpeeled, halved lengthways
1 medium, halved, deseeded and cut into slim wedges
Calorie controlled coconut oil cooking spray
1 medium, quartered
1 medium, zest of
0% fat natural Greek yogurt
Stem ginger in syrup
37 g, drained, 1 ball finely sliced and 1 tbsp of syrup
- Heat a large nonstick griddle pan over a medium-high heat. Cut the cheeks from the mango, discard the stone, then cut the cheeks into large chunks.
- Mist the mango, bananas, and papaya with the coconut cooking spray and griddle the fruit, in batches, for 4-5 minutes, turning the papaya and mango once, until lightly charred. Transfer the fruit to a large serving platter then griddle the limes, cut-side down, for 2-3 minutes or until lightly charred and juicy.
- Meanwhile, make the ginger yogurt. Combine the yogurt, 15g finely chopped ginger and 1 tbsp syrup from the jar in a small bowl and put on the platter with the fruit.
- Scatter the lime zest over the fruit and serve with the griddled limes for squeezing over.