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    Grilled Mango Cheeks with Strawberry Daiquiri Granita

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    Grilled Mango Cheeks with Strawberry Daiquiri Granita

    The colour of sunshine, mangoes are among the most summery fruits going. They have a wonderfully sweet, pungent flesh, which is perfect for grilling. The rum and the strawberries in the granita will create even more of a holiday atmosphere over dessert.

    • Preparation time: 15 minutes, plus 3–4 hours freezing
    • Cooking time: 4 minutes to 6 minutes
    • Total time: 3 hours 19 minutes to 4 hours 21 minutes 60 minutes 60 minutes 60 minutes 60 minutes 25 minutes

    Serves: 6


    • 125g granulated sugar
    • 1 large lime, grated zest and juice
    • 75ml white rum
    • 1 tbsp Grand Marnier
    • 500g strawberries, hulled
    • 3 large, ripe mangoes
    • 2 tbsp soft brown sugar
    • ½ tsp ground mixed spice


    1. Place 300ml water, the granulated sugar, lime zest and juice in a saucepan and heat gently until the sugar has dissolved, then boil for 3 minutes. Remove the pan from the heat, stir in the rum and Grand Marnier and leave the liquid to one side to cool.
    2. Place the strawberries in a liquidiser with the cooled syrup and blend until completely smooth. Transfer to a plastic container and freeze. Beat the mixture after 1 hour, then beat again every 30 minutes until the mixture has a soft sorbet texture. Alternatively, churn in an ice cream maker until slushy, then freeze.
    3. Cut the mangoes down each side of the stone, then slice each cheek in half. Combine the brown sugar and spice and dust lightly over the mango flesh. Cook on the barbecue over a medium heat for 2–3 minutes each side until charred. Serve with the granita.

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