For this to work the mango has to be really ripe, as all you are doing is warming through the soft, sweet flesh.
Oh, by the way, don't hull the strawberries before you wash them as they will fill with water and go soggy.
- 2 medium, fresh ripe mangoes
- 2 tbsp oil
- ½ tsp dried red chilli flakes
- 1 tbsp castor sugar
- 1 tbsp vinegar
- white wine or cider
- 150g fresh strawberries, washed, then hulled and halved
- 200g thick crème fraîche
- Cut the cheeks off each mango, by cutting lengthways with a knife and keeping it parallel to the side of the stone.
- Pat the cut sides really dry with kitchen towel, then lightly oil and dust over a few chilli flakes.
- When you are ready to cook, sprinkle sugar and vinegar over the strawberries and gently stir.
- Leave to marinate while you are cooking the mangoes and the strawberries will make their own syrup.
- Heat the bar b q until you have a few charcoal black tips showing.
- Lightly oil the heated bars with a little oil using a piece of kitchen towel.
- Place the cut side of the mangoes onto the hot bars and cook for 1-2 minutes.
- Oil the skin side of the mango and turn over then cook for a further 3-4 minutes.
- Serve the cooked mangoes on plates, spoon on the strawberries and their juices and add a blob of crème fraîche.