serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 mango
- pinch of sumac powder
- pinch of chilli powder
- drizzle of olive oil
- 1 tsp caster sugar
- 1 lime, rind grated, juiced
- mint, to garnish
- ice cream, to serve
Instructions
- Slice cheeks from sides of mango. Slice flesh into a grid, without piercing skin. Season with sumac, and chilli. Drizzle with olive oil.
- Cook, flesh sides down, on a chargrill over medium heat for 3–4 minutes, or until lightly charred.
- Meanwhile, combine sugar, and lime rind and juice. Sprinkle over warm mango.
- Serve with ice cream. Garnish with mint.
This recipe is from on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
