Mangoes with double-orange syrup

Name: Mangoes with double-orange syrup
Cook time: 30 min
Ingredients: 220g caster sugar; Finely grated zest of 1/2 lemon; Finely grated zest of 1 orange; 2 tsp orange blossom water; 2 large ripe mangoes; 2-3 sprigs lemon thyme; almond bread, to serve

Lynne Mullins

October 19, 2011

Mangoes with double-orange syrupNatalie Boog

Time:< 30 mins

There are few fruits that generate as much excitement as mangoes. But use your nose to gauge their ripeness, as they should have a sweet perfume and yield to gentle pressure when ready to eat.

Ingredients

220g caster sugar
Finely grated zest of 1/2 lemon
Finely grated zest of 1 orange
2 tsp orange blossom water
2 large ripe mangoes
2-3 sprigs lemon thyme
almond bread, to serve

Method

For syrup, combine sugar and 1/2 cup of water in a small saucepan and stir over low heat until sugar dissolves. Bring to the boil and simmer for 5 minutes or until slightly thickened. Remove from heat and stir in lemon and orange zest and orange blossom water.
Cut two cheeks from each mango. Score each portion deeply in a diamond pattern (but not right through to the skin) and place on serving plates. Drizzle with orange syrup, scatter with thyme leaves and serve with almond bread.