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Barbecued mango with pistachio nuts and honey recipe
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Mangos are deliciously refreshing and taste wonderful topped with pistachios and honey. Barbecuing mango cheeks really brings out a gorgeous smoky and peppery flavour - serve with a dollop of ice cream for a perfect summer dessert. See method
Ingredients
- 25g (1oz) pistachio nuts, roughly chopped
- 2 mangoes, peeled, stoned and cut into 4 ‘cheeks’
- 4 scoops Tesco Finest Madagascan vanilla ice cream
- 4 tsp clear honey
Each serving contains
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Energy
1045kj
250kcal
13%
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Fat
14g
20%
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Saturates
8g
39%
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Sugars
26g
28%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 26.4g
Protein 4.4g
Fibre 3.3g
Method
- Put the pistachio nuts in a dry frying pan over a medium heat and cook for 3-4 mins, shaking the pan occasionally, until lightly toasted. Set aside.
- Grill the mango cheeks on a preheated barbecue or griddle for 5-6 mins each side until slightly charred and the natural sugars start to caramelise.
- Divide the mango between 4 serving plates and top with a scoop of ice cream. Drizzle over the honey, and then scatter over the pistachio nuts.
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