This is a great dessert to share with friends around the barbecue, as the pomegranate sauce can be made well ahead, leaving only the mangoes to be sliced and cooked for a few minutes before serving. Scarlet pomegranate seeds add an exotic tart crunch. Buy firm mangoes and leave to soften for a day or two in the fruit bowl.
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.