This Rum-Spiked Grilled Mango has been left to marinate in a Red Leg Spiced Pineapple Rum and cardamom syrup for a flavour explosion. Grilled to perfection and topped with ricotta cheese and toasted pistachios
Place the water, agave nectar, vanilla powder and cardamom pods into the pan, medium heat bring to a boil, stirring until everything comes together. Reduce the heat and simmer for 3 minutes. Remove from the heat and stir in rum and salt. Leave to cool completely
Step 2
Once the syrup has cooled cut the mangoes. Cut vertically down the length of the mango roughly 1/4″ from the stem. If the knife hits the stone move it a little further away from the midline and continue cutting downward. Repeat on the opposite side. You should be left with 2 fleshy ‘cheeks’. Place one cheek, skin side down, on a chopping board and score a criss-cross pattern into the flesh, being sure not to cut the skin beneath
Step 3
Place the mangoes flesh side down into a shallow container and pour over the syrup allowing it to soak into the cracks. Turn the mangoes over then leave to marinate in the fridge for 2 to 6 hours
Step 4
Place the pistachios in a dry pan and roast on a low heat until lightly browned and fragrant. Remove and leave to cool for a few minutes before roughly chopping
Step 5
Remove the mangoes from the fridge and transfer the syrup to a small pan. Insert the grill plate into the unit and select GRILL, MAX, and set the time to 6 minutes. Whilst the unit is pre-heating allow the syrup to come to a low boil. Stir occasionally. Remove the syrup from the stove once thickened and reduced. About 6 to 8 minutes
Step 6
When the unit beeps to signify that it has pre-heated open and brush grill plate with coconut oil. Place the mangoes flesh side down and close the lid. Allow cooking to complete then transfer to a plate with silicone tongs
Step 7
Leave the mangoes to cool for a few minutes before turning inside out and place onto serving plates. Serve with ricotta, the reduced syrup, and chopped pistachios
Place the water, agave nectar, vanilla powder and cardamom pods into the pan, medium heat bring to a boil, stirring until everything comes together. Reduce the heat and simmer for 3 minutes. Remove from the heat and stir in rum and salt. Leave to cool completely
Once the syrup has cooled cut the mangoes. Cut vertically down the length of the mango roughly 1/4″ from the stem. If the knife hits the stone move it a little further away from the midline and continue cutting downward. Repeat on the opposite side. You should be left with 2 fleshy ‘cheeks’. Place one cheek, skin side down, on a chopping board and score a criss-cross pattern into the flesh, being sure not to cut the skin beneath
Place the mangoes flesh side down into a shallow container and pour over the syrup allowing it to soak into the cracks. Turn the mangoes over then leave to marinate in the fridge for 2 to 6 hours
Place the pistachios in a dry pan and roast on a low heat until lightly browned and fragrant. Remove and leave to cool for a few minutes before roughly chopping
Remove the mangoes from the fridge and transfer the syrup to a small pan. Insert the grill plate into the unit and select GRILL, MAX, and set the time to 6 minutes. Whilst the unit is pre-heating allow the syrup to come to a low boil. Stir occasionally. Remove the syrup from the stove once thickened and reduced. About 6 to 8 minutes
When the unit beeps to signify that it has pre-heated open and brush grill plate with coconut oil. Place the mangoes flesh side down and close the lid. Allow cooking to complete then transfer to a plate with silicone tongs
Leave the mangoes to cool for a few minutes before turning inside out and place onto serving plates. Serve with ricotta, the reduced syrup, and chopped pistachios
