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Roasted Mango with Passionfruit and Creme
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Roasted Mango with Passionfruit and Creme
- Preparation time: 15 minutes
- Cooking time: 45 minutes
-
Total time:
1 hour
Serves: 4
Ingredients
- 10g unsalted butter
- 2 large mangoes
- ½ lime, juiced
- 50g light brown sugar
- 1 vanilla pod
- 2 passionfruit
- 50ml crème fraîche
Method
- Preheat the oven to 190°C/gas 5.
- In a flameproof baking dish large enough to hold 4 mango halves, melt the butter over a low heat. Pour into a small bowl and reserve.
- With a vegetable peeler, peel the mangoes. Slice off the round end so you can stand them up. Slice parallel to the stone to remove a disc of flesh which comprises nearly half the mango. Turn the mango around and slice off the other half (you'll be left with the stone with a strip of flesh on each edge - cook's perks).
- Put the mango halves, flat side down, on a work surface. Slice each half crosswise into 1cm slices.
- Transfer the mango slices, rounded side up, to the baking dish. Separate the slices slightly. Pour over the lime juice, and brush with the reserved butter. Put the sugar in a small bowl. With a thin sharp knife, split the vanilla pod in half lengthwise and scrape out the seeds. Mash into the sugar with a teaspoon. Sprinkle the vanilla sugar over the mango.
- Roast the mangoes for 40-45 minutes, brushing occasionally with the juices, until they are tender, glazed and golden and the juices are very syrupy and beginning to caramelise. Cool a little. Put the warm mangoes into 4 dessert bowls. Halve the passionfruit and spoon the pulp over the mangoes, followed by a dollop of crème fraîche and a biscuit, if you like.
Comments
This recipe was first published in Wed Jan 01 00:00:00 GMT 2003.
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