Gallery
482966_556040607755059_816191376_n1236667_757954084230376_1503532929_n576277_431048363587618_1839769246_n578992_552627984762988_229689064_n46426_578061935552926_2019008690_n562015_552256714800115_2124587512_n403531_552737574752029_543040522_n541133_550198031672650_1179879363_n10496_556945924331194_162140477_n524931_544554422237011_969797534_n644140_562625367096583_1950216386_n10496_556945924331194_162140477_n548323_542232062469247_699067453_n1376495_757955367563581_1813014116_n521627_553179754707811_198533413_n

Mascarpone and Mango

Ingredients

  • 300 ml thickened cream, softly whipped
  • 200 g mascarpone cheese
  • 1 Tbsp icing sugar
  • 2 tsp vanilla essence
  • 2 Tbsp marsala
  • 65 g (approx 6) coconut or almond macaroons crumbled
  • 4 mangoes
  • cup extra Marsala
  • 2 Tbsp brown sugar

 

Directions
1. Place cream, mascarpone, icing sugar, vanilla essence, Marsala and macaroons in large bowl. Use large metal spoon to fold in till just combined.
2. Cut cheeks from each mango and score in diamond pattern. Splash each cheek with extra Marsala and sprinkle with brown sugar. Cook flesh side down on hot BBQ plate for 3-4 minutes.
3. Serve mango with spoonful of macaroon cream.