Alcoholic Treats, Desserts, Vegetarian
Rum-Spiked Grilled Mango with Ricotta
Recipe by Greens of the Stone Age
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Cooking method:
Standard
- Prep Time: 2h 10 mins
- Total time: 2h 20 mins
- Skill Easy
- Serves 2 people
Rum-Spiked Grilled Mango with Ricotta
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
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Nuts
Ingredients
- 125ml water
- 3 tbsp agave nectar
- 1/2 tsp vanilla powder
- 12 cardamom pods, crushed
- 60ml Red Leg Spiced Pineapple Rum
- Pinch sea salt
- 2 ripe mangoes
- 1 tsp coconut oil, melted
- 25g shelled pistachios
- 200g ricotta cheese
Cooking mode
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Method
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Step 1
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
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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
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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
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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
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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
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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
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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
