See Also: Chargrilled Mango on Lemon Grass Skewers with Mango and Coconut Syrup(recipes)
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Layered Mango Pudding or a Charlotte (Ante de Mango)(recipes)
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mango(dictionary)
mango(encyclopedia)
Mango(tourism)

Chargrilled Mango on Lemon Grass Skewers with Mango and Coconut Syrup (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



4 sticks lemon grass, outer leaves removed1 ripe mango, peeled, stoned and cubedknob of butter1 vanilla pod, splitFor the syrup:3 tbsp caster sugardash white wine2 heaped tbsp desiccated coconut2 limes, zest only grated 1 tbsp finely chopped mint2 tbsp finely chopped mango



Method



1. Preheat your chargrill pan over a medium high heat until it is smoking hot.2. Spread the sugar evenly over the base of a preheated, heavy bottomed pan. When the sugar starts to melt move the pan to help it melt evenly. When the sugar has turned a medium caramel colour (about 165C/330F on a sugar thermometer) plunge the base of the pan into cold water to stop cooking. Add the wine, coconut, diced mango, mint and lime zest to the caramel and stir well. 3. Thread the chunks of mango onto the lemon grass stalks. Melt a little butter on the chargrill and place the vanilla pod across the grill. Lay the skewers over the vanilla and cook for 1-2 minutes on each side, until nicely marked.4. Serve the grilled mango skewers with the coconut sauce poured over. Eat at once.