Alcoholic Treats, Desserts, Vegetarian

Rum-Spiked Grilled Mango with Ricotta

Cooking method:

Standard
  • Prep Time: 2h 10 mins
  • Total time: 2h 20 mins
  • Skill Easy
  • Serves 2 people

Rum-Spiked Grilled Mango with Ricotta

This Rum-Spiked Grilled Mango has been left to marinate in a Red Leg Spiced Pineapple Rum and cardamom syrup for a flavour explosion. Grilled to perfection and topped with ricotta cheese and toasted pistachios

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy, Nuts

Ingredients

  • 125ml water
  • 3 tbsp agave nectar
  • 1/2 tsp vanilla powder
  • 12 cardamom pods, crushed
  • 60ml Red Leg Spiced Pineapple Rum
  • Pinch sea salt
  • 2 ripe mangoes
  • 1 tsp coconut oil, melted
  • 25g shelled pistachios
  • 200g ricotta cheese

Cooking mode

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Method

  • Step 1

    Place the water, agave nectar, vanilla powder and cardamom pods into the pan, medium heat bring to a boil, stirring until everything comes together. Reduce the heat and simmer for 3 minutes. Remove from the heat and stir in rum and salt. Leave to cool completely

  • Step 2

    Once the syrup has cooled cut the mangoes. Cut vertically down the length of the mango roughly 1/4″ from the stem. If the knife hits the stone move it a little further away from the midline and continue cutting downward. Repeat on the opposite side. You should be left with 2 fleshy ‘cheeks’. Place one cheek, skin side down, on a chopping board and score a criss-cross pattern into the flesh, being sure not to cut the skin beneath

  • Step 3

    Place the mangoes flesh side down into a shallow container and pour over the syrup allowing it to soak into the cracks. Turn the mangoes over then leave to marinate in the fridge for 2 to 6 hours

  • Step 4

    Place the pistachios in a dry pan and roast on a low heat until lightly browned and fragrant. Remove and leave to cool for a few minutes before roughly chopping

  • Step 5

    Remove the mangoes from the fridge and transfer the syrup to a small pan. Insert the grill plate into the unit and select GRILL, MAX, and set the time to 6 minutes. Whilst the unit is pre-heating allow the syrup to come to a low boil. Stir occasionally. Remove the syrup from the stove once thickened and reduced. About 6 to 8 minutes

  • Step 6

    When the unit beeps to signify that it has pre-heated open and brush grill plate with coconut oil. Place the mangoes flesh side down and close the lid. Allow cooking to complete then transfer to a plate with silicone tongs

  • Step 7

    Leave the mangoes to cool for a few minutes before turning inside out and place onto serving plates. Serve with ricotta, the reduced syrup, and chopped pistachios

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