Mango a la parrilla con crema de mascarpone al jengibre

Ingredientes

• 2 balls stem ginger plus 2 tbsp syrup from the jar
• 250 g mascarpone
• 1 rounded tsp root ginger finely grated
• 2 tsp milk
• 2 tsp icing sugar
• 3 mangoes
• 1 tbsp demerara sugar or more if the mango isn’t very sweet
• 20 g salted butter
• 1 orange
• handful unsalted shelled pistachios chopped for garnish

Preparación

1. 1

   Mix the stem ginger with the syrup, mascarpone, fresh ginger, milk and icing sugar. Chill until serving.

2. 2

   Remove the two cheeks of the mango then slice off the remaining sides from around the stone. Slice each cheek into 2- 3 long wedges, depending on how large your mango is. Remove the skin. Place in a baking tray, sprinkle lightly with the sugar, dot with the butter and squeeze over the juice of the orange.

3. 3

   Put the baking tray on the upper shelf of the oven and grill until the mangoes are colouring in places, around 8-10 minutes, basting halfway.

4. 4

   Serve hot with a dollop of the ginger cream and sprinkled with the pistachios.