Ingredients
6 ripe mangos
1/4 cup butter, melted
1/4 cup white sugar
3 cups raspberries
2 tablespoon lemon juice
6 tablespoons sugar
Vanilla ice cream
Raspberry syrup, for serving
Fresh raspberries
Mint, for garnish
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Sweet-tangy mango chutney — samosa dip, cheese boards, curries
Adjustable stand — hold cookbook or tablet at eye level while cooking
Split mango around the pit — clean halves for cubing and serving
Record your recipes and experiments — organized cooking journal
Fermented garlic — balsamic-sweet umami, spreads like butter
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Halve mangos and brush cut sides with melted butter. Sprinkle with sugar and grill cut side down, over medium heat for 4 to 5 minutes or until mangos are softened. For the coulis: Add 3 cups of raspberries to the food processor and purees until smooth. Strain through cheesecloth or strainer. In a saucepan, over low heat, add 1 to 2 tablespoons lemon juice, 6 tablespoons sugar and the raspberry puree. Stir or whisk until sugar dissolves. Serve mangos with warm raspberry coulis, ice cream, raspberry syrup, fresh raspberries and mint.