Grilled Mango with Coconut Ice Cream
6 servings
30 minutes
Grilled mango with coconut ice cream is a refined dessert of Pan-Asian cuisine, combining the sweetness of caramelized mango with the tenderness of coconut ice cream. This recipe embodies tropical freshness and exoticism, offering a rich mango flavor enhanced by a hint of lime's acidity and the softness of vanilla ice cream. Coconut flakes add a crunchy texture, while caramelized sugar gives the fruit a delicate sweet crust. Grilling makes the mango especially aromatic, revealing its natural juiciness and sweetness. This dessert is perfect for summer evenings or festive dinners when you want to surprise guests with something original yet simple to prepare. Each bite carries the warmth of exotic lands and the sunny tenderness of the tropics.
1
In a large bowl, mix the ice cream and coconut. Do not let the ice cream melt too much. Return the ice cream to the container and freeze for a few hours or overnight.
- Vanilla ice cream: 1 kg
- Desiccated coconut: 30 g
2
Preheat the grill. Cut 2 cheeks from each mango. If you prefer without skin, remove it. Sprinkle with sugar.
- Mango: 3 pieces
- Soft brown sugar: 2 tablespoons
3
Place the mango on the grill, flat side down, for 1-2 minutes until the sugar caramelizes. Transfer to 6 dessert bowls and drizzle with lime juice. Top with 2 scoops of ice cream and serve.
- Mango: 3 pieces
- Lime: 1 piece
- Vanilla ice cream: 1 kg
