I rarely make desert because well, I’m usually not hungry by then and if anything I’d rather have an other glass of wine then some rich chocolate concoction. (Nothing wrong with rich chocolate concoctions though).
So here’s an easy and light desert to finish your meal with. Delicious on its own or for a more substantial Thai inspired treat, serve over sticky rice cooked with coconut milk.
To make, cut mangoes into 1/2 cm slices and lay them in a single layer on a non stick baking dish. Spray or brush very lightly with mild vegetable oil and sprinkle with a little bit of sugar. Grill in the oven for a couple minutes until the sugar starts to caramelize. If the slices are very thin, no need to turn and grill the other side.
It’s served here with a pomegranate caramel sauce and a few ground cherries.
I would pair this with a luscious late harvest Semillon, either from Chile or from the Barossa Valley in Australia, which have mango and vanilla aromas.
