Grilled mango cheeks with lime syrup and sorbet
If you can locate them, use Alphonso mangoes. Mainly
cultivated in India,
they have a heady scent and gloriously sensual, silky texture, which is
balanced by the tart lime sorbet and syrup. They ripen in early summer and are
available from specialist greengrocers.
Place the sugar in a heavy pan and add 250ml/8fl oz/1 cup
water. Heat gently until the sugar has dissolved. Increase the heat and boil
for 5 minutes. Cool completely. Add the lime juice and any pulp that has
collected in the squeezer. Strain the mixture and reserve 200ml/7fl oz/scant 1
cup in a bowl with the star anise.
Pour the remaining liquid into a measuring jug or cup and
make up to 600ml/1 pint/2½ cups with cold water. Mix well and pour into a freezer
proof container. Freeze for 1½ hours, stir well and return to the freezer for
another hour until set.
Transfer the sorbet mixture to a processor and pulse to a
smooth icy puree. Freeze for another hour or longer, if wished. Alternatively,
make the sorbet in an ice cream maker; it will take about 20 minutes, and
should then be frozen for at least 30 minutes before serving.
Pour the reserved syrup into a pan and boil for 2-3 minutes,
or until thickened a little. Leave to cool. Cut the cheeks from either side of
the stone on each unpeeled mango, and score the flesh on each in a diamond
pattern. Brush with a little oil. Heat a
griddle, until very hot and a few drops of water sprinkled on the surface
evaporate instantly. Lower the heat a little and grill the mango halves,
cut-side down, for 30-60 seconds until branded with golden grill marks.
Invert the mango cheeks on individual plates and serve hot
or cold with the syrup drizzled over and a scoop or two of sorbet. Decorate
with the reserved star anise.
Serves 6
250g/9oz/ 1 ¼ cups sugar
Juice of 6 limes
3 star anise
6 small or 3 medium to large mangoes
Groundnut (peanut) oil, for brushing |
