GRILLED MANGO WITH RASPBERRY COULIS
SERVES 4 PORTIONS
6 oz. (170 g) fresh raspberries
1/4 cup (60 ml) orange juice
2 tbsp. (28 ml) water
2 tbsp. (28 ml) organic cane sugar
1/2 tsp. grated orange zest
Pinch of salt
3 lb. (1.4 kg) mango, seeded, peeled, and sliced into 1/4-inch- wide (6 mm) strips
NUTRITIONAL VALUES
Calories: 257kcal
Fat: 1.6g (0.3g S.Fat)
Carbs: 63.7g
Protein: 3.4g
Sugar: 55.4g
Sodium: 335mg
METHOD
Prepare a hot fire in a grill 190°C/375°F and oil the grill grates.
While the grill heats up, puree the raspberries, orange juice, water, sugar, orange zest, and salt in a blender until smooth. To remove the raspberry seeds, strain the mixture through a fine-mesh sieve. In a small saucepan over medium-low heat, cook the coulis for 5 to 7 minutes, stirring occasionally.
Grill the mango slices for 2 to 3 minutes per side, or until dark grill marks appear.
Toss the mango with the raspberry coulis in a large mixing bowl and serve.
While the grill heats up, puree the raspberries, orange juice, water, sugar, orange zest, and salt in a blender until smooth. To remove the raspberry seeds, strain the mixture through a fine-mesh sieve. In a small saucepan over medium-low heat, cook the coulis for 5 to 7 minutes, stirring occasionally.
Grill the mango slices for 2 to 3 minutes per side, or until dark grill marks appear.
Toss the mango with the raspberry coulis in a large mixing bowl and serve.
RECIPE NOTES
Experiment with this recipe by substituting your favourite fruits. Grilled pineapple, peaches, and plantains are all delicious.
