1) Halve mangoes and brush cut sides with melted butter. Sprinkle with sugar and griddle, cut side down, over medium heat for 4 to 5 minutes or until mangoes are softened.
2) To make the coulis, add 3 cups of raspberries to the food processor and puree until smooth. Strain through cheesecloth or strainer. In a saucepan, over low heat, add 1 to 2 tablespoons lemon juice, 30 g sugar and the raspberry puree. Stir or whisk until sugar dissolves.
3) Serve mangos with warm raspberry coulis, ice cream, raspberry syrup, fresh raspberries and mint.