Photo: Natalie Boog
- 2 tbsp caster sugar
- 2 tbsp boiling water
- 4 tbsp pomegranate molasses
- 4 tbsp Grenadine
- 6 small ripe mangoes
- 60g butter, melted
- Seeds from 1 large pomegranate
Combine caster sugar and water in a jug and stir until sugar dissolves. Add pomegranate molasses and Grenadine and stir well. Rest at room temperature.
Heat barbecue to medium. Cut cheeks from each mango and brush cut sides with melted butter. Cook mangoes cut side down on barbecue, for about 3-4 minutes or until golden.
To serve Place mango cheeks on serving plate, drizzle with sauce and sprinkle with pomegranate seeds.
- Course - Dessert