Roasted mango

Serves 4 Desserts and puddings

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Method

Keeping the skin on, cut the four ‘cheeks’ from the mangoes. Score the flesh side with a small, sharp knife in a criss-cross fashion, cutting about halfway to the skin.

Coat the cut flesh with the brown sugar, giving each cheek a little flex to open its cuts and let the sugar in. Put the cheeks to the side while you prepare a whipped mango fool.

Cut and scrape away any mango flesh stuck to the pits and purée in a blender until smooth. Combine the cream and coconut cream in a bowl and whisk to silky, soft peaks, then fold through the puréed mango flesh – it doesn’t need to be fully incorporated. Transfer to the fridge until ready to serve.

Heat the oven to 220C/200C F/Gas 7. Over a high heat, warm a well-seasoned cast-iron pan big enough to hold the cheeks in one layer. Once the pan is smoking, lay the cheeks in it, flesh-side down, and cook for 30 seconds, then transfer the pan to the hot oven. Cook for 3–4 minutes until just softened and surrounded by caramelised and slightly burnt sugar. Roll the cheeks gently around to capture as much of the sugar as possible, then transfer to a plate to cool to room temperature.

Sprinkle sea salt over and serve with a small spoon to eat straight from the skin, with lime or lemon wedges to squeeze over and a dollop of whipped mango fool on the side.

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