Sweet mango melbas

  • 6 ripe mangoes
  • 60 g butter, melted
  • 60 g white sugar
  • For the homemade raspberry coulis
  • 680 g raspberries
  • 2 tbsps lemon juice
  • 30 g sugar
  • Vanilla ice cream
  • Raspberry syrup, for serving
  • Fresh raspberries
  • Mint, for garnish
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.

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