Three mango recipes for summer: from barbecues to ice cream

Barbecued mango cheeks with pomegranates

Serves 6-8

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.

Mango sorbet

Serves 6-8

150g caster sugar

4 large ripe mangoes (about 475g each)

125 ml strained freshly squeezed lime juice

Place the sugar and 200ml water in a small saucepan over low heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil. Boil for 1 minute. Pour into a heatproof bowl and set aside until cooled to room temperature (you can put it in the refrigerator to reduce the cooling time).

Use a large metal spoon to remove the flesh from the mangoes, discarding the skin and stones. Weigh the mango flesh, you will need 950g. Place the mango flesh in the bowl of a food processor and process until it is puréed.

Transfer the mango purée to a sieve set over a bowl and use a large spoon to push it through to extract as much liquid as possible. Discard the mango pulp. Add the cooled sugar syrup and lime juice to the mango juice and stir well. Cover and refrigerate until well chilled.

Churn the mango mixture in an ice-cream machine following the manufacturer's instructions. Transfer to a freezer-proof container and freeze for 6 hours or overnight, until completely frozen. Serve in scoops.

Sticky rice with mangoes

500g glutinous white rice

1x400g can coconut cream

300g caster sugar

1 tsp sea salt (or to taste)

4 ripe mangoes, peeled and sliced

vanilla ice-cream, to serve

Place rice in a medium bowl, cover with hot water and set aside for 1 hour, then strain. Steam rice for 20-30 minutes until tender. Combine coconut cream, sugar and salt in a saucepan and stir over low heat until sugar dissolves. Bring to the boil and remove from heat. Place rice and coconut cream mixture in a bowl and stir to combine. Serve mango slices with sticky rice and scoops of ice-cream.

- Mai Busayarat