This is a fabulous way to end an exotic meal. It’s light and cleansing but sweet enough to make you feel like you have had pudding. The syrup is an Antony Worrall Thompson recipe.
For 4 portions you need:
2-3 large, slightly under ripe mangoes
225g caster sugar
8 green cardamom pods, seeds removed and crushed
juice 2 limes
2 tbsp grated/pared lime zest or to taste
Make the syrup up in plenty of time to allow the flavours to infuse, and also because the mango takes hardly any time at all to chargrill! Heat the water and sugar with 1 tbsp lime zest over a gentle heat. Allow the sugar to dissolve and then bring to the boil. Simmer for 2-3 mins and then remove from the heat. Fish out the used lime zest and replace with the remaining tbsp zest. Add the juice and leave to infuse.
Peel the mangoes and then cut into wedges. Heat a chargrill pan (or place on the BBQ) and cook for a few mins on each side till browned. Serve with the syrup drizzled over. Heaven!