The coconut ice cream is delicious served with any fruit combination. Try pineapple and bananas for a tropical flavour hit.
1 litre (35 fl oz/4 cups) vanilla ice cream, softened
30 g (1 oz/½ cup) shredded coconut, toasted
3 large ripe mangoes
2 tablespoons soft brown sugar
1 lime, halved
1. Mix the ice cream and coconut together in a large bowl, stirring only until just combined. Do not allow the ice cream to melt too much or it will become too icy. Return the mixture to the ice cream container and freeze for several hours, or overnight, until firm.
2. Preheat a barbecue flatplate, grill plate or chargrill pan to medium. Cut 2 cheeks off each mango, so you have 6 cheeks. If you prefer to serve the mangoes without their skins, scoop the cheeks away from the skin using a large spoon, then sprinkle the cheeks with the sugar. Alternatively, leave the skin on and score the flesh in a criss-cross pattern, then sprinkle the flesh with sugar.
3. Put the mango cheeks flesh-side-down on the barbecue and grill for 1–2 minutes, or until the sugar has caramelized. Divide the cheeks among six serving bowls and drizzle with a squeeze of lime. Add a scoop or two of coconut ice cream and serve.