Mango skewers with vanilla-bean ice-cream
A quick and delicious end to a summer barbeque.
Photo: Natalie Boog
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- 3 ripe mangoes (peeled and seeded)
- 50ml white rum
- ¼ cup honey
- 60g melted butter
Cut mangoes (peeled and seeded) into 4cm pieces and thread onto 8-12 short bamboo skewers (soak in cold water for 15 minutes before using). Place skewers in a shallow ceramic or glass dish.
Combine 50ml white rum, ¼ cup honey and 60g melted butter in a small bowl and stir well. Pour rum mixture over mango skewers, turn to coat and set aside at room temperature for 15-25 minutes. Place skewers on a large foil-lined tray and grill under a preheated hot grill until heated through.
Serve skewers drizzled with remaining rum mixture and vanilla-bean ice-cream.
This recipe is featured in the book, Whip it Up which is available now in all good bookstores RRP $24.95. To order direct call 1300 656 059 or visit www.smh.com.au/store