Grilled chilli mango

Sweet, tangy and spicy: this Egyptian recipe for grilled mango uses chilli and sumac for a burst of surprisingly delicious flavour. Perfect served with ice cream on the side.

Grilled chilli mango is just the beginning... Credit: Lee Chan's World Food Tour

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 1 mango
• pinch of sumac powder
• pinch of chilli powder
• drizzle of olive oil
• 1 tsp caster sugar
• 1 lime, rind grated, juiced
• mint, to garnish
• ice cream, to serve

Instructions

1. Slice cheeks from sides of mango. Slice flesh into a grid, without piercing skin. Season with sumac, and chilli. Drizzle with olive oil.
2. Cook, flesh sides down, on a chargrill over medium heat for 3–4 minutes, or until lightly charred.
3. Meanwhile, combine sugar, and lime rind and juice. Sprinkle over warm mango.
4. Serve with ice cream. Garnish with mint.

 

This recipe is from Lee Chan's World Food Tour on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.