Instructions: For the ice:3 x 425g cans tinned mango in syrup:- 1 x ripe mango peeled flesh
only
1 sm red chilli deseeded and finely chopped caster
sugar to taste
For the limegrilled mango:-
5 x limes (preferably kaffir
limes) juice of all and zest of 2
200 gm unrefined cane sugar
200 gm unrefined muscovado sugar
2 lrg ripe mangoes halved
destoned and cut into
thick slices

For the ice:
Put the tinned mango pieces in a processor along with 125ml of their syrup the fresh mango and the chopped chilli and blend to a puree.

Taste and add a dash of caster sugar if not sweet enough.

Put in a suitable container and place in the freezer.

When it begins to firm up tip back into the processor and churn to break up any ice crystals.

Repeat three times during freezing.

For the limegrilled mango:
Put the lime juice zest and both the sugars into a pan and heat until fully dissolved.

Brush the slices of mango with the syrup and griddle on both sides on a preheated ridged pan until caramelised.

Serve the grilled mango warm with the syrup poured over and the chilli mango ice either alongside or on top.

Serves 6

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