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    Roasted Mango with Passionfruit and Creme

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    Roasted Mango with Passionfruit and Creme

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 10g unsalted butter
    • 2 large mangoes
    • ½ lime, juiced
    • 50g light brown sugar
    • 1 vanilla pod
    • 2 passionfruit
    • 50ml crème fraîche


    1. Preheat the oven to 190°C/gas 5.
    2. 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.
    3. 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).
    4. Put the mango halves, flat side down, on a work surface. Slice each half crosswise into 1cm slices.
    5. 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.
    6. 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.

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