Hot toffee mangoes

Name: Hot toffee mangoes
Yield: Serves 4
Ingredients: 75g caster sugar; Knob of butter; 2 ripe mangoes, skinned, stoned and cut lengthways into wedges; Grated zest and juice of 1 large orange; 2 tbsp shelled unsalted pistachios, roughly chopped; Vanilla ice cream to serve

Easy
May 2011

Easy
May 2011

Serves 4
Ready in 20 minutes

The sweetness of the mangoes is brought to the fore in this deliciously sticky, simple dish.

Nutrition: per serving

Calories: 188kcals
Fat: 5.7g (1.8 saturated)
Protein: 2.3g
Carbohydrates: 32.8g (31g sugar)
Fibre: 2.6g
Salt: trace

Nutrition: per serving

Calories: 188kcals
Fat: 5.7g (1.8 saturated)
Protein: 2.3g
Carbohydrates: 32.8g (31g sugar)
Fibre: 2.6g
Salt: trace

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Ingredients

75g caster sugar
Knob of butter
2 ripe mangoes, skinned, stoned and cut lengthways into wedges
Grated zest and juice of 1 large orange
2 tbsp shelled unsalted pistachios, roughly chopped
Vanilla ice cream to serve

75g caster sugar
Knob of butter
2 ripe mangoes, skinned, stoned and cut lengthways into wedges
Grated zest and juice of 1 large orange
2 tbsp shelled unsalted pistachios, roughly chopped
Vanilla ice cream to serve

Method

Heat a frying pan over a medium heat and cook the sugar until it starts to melt and turn golden. Add the butter and mango wedges (take care as the mixture may spatter) and cook for a couple of minutes until the mango is nicely coated in the sugary syrup.
Add the orange zest and juice, then simmer for 2 minutes. Serve hot with a sprinkling of pistachios and some vanilla ice cream.

Method

Heat a frying pan over a medium heat and cook the sugar until it starts to melt and turn golden. Add the butter and mango wedges (take care as the mixture may spatter) and cook for a couple of minutes until the mango is nicely coated in the sugary syrup.
Add the orange zest and juice, then simmer for 2 minutes. Serve hot with a sprinkling of pistachios and some vanilla ice cream.

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