Mango baked in coconut sugar and kaffir lime with coconut ice cream

Method

1. For the ice cream, put the ingredients in a pan and bring to the boil. Reduce the heat to low and simmer for 5 minutes. Set aside to cool slightly, then chill for 2-3 hours. Churn in an ice cream machine according to the instructions, then freeze for 4 hours until firm. It will keep for 1 week.
2. Remove the ‘cheeks’ from each mango, then peel off the skin. Cross-hatch the flesh, taking care not to cut all the way through.
3. Put the coconut sugar, lime leaves, vanilla pod and seeds in an ovenproof frying pan with 125ml cold water. Cook over a low heat, stirring, until the sugar has dissolved. Put the mango cheeks in the syrup and simmer, basting with the syrup, just until the mango has warmed through.
4. Heat the grill to high. Put the pan under and cook for 1-2 minutes until the mango tops are tinged golden. Serve with the coconut ice cream, drizzled with the warm syrup.