Grilled Mango with Caramelised Brioche

Grilled Mango with Caramelised Brioche

Grilled Mango with Caramelised Brioche

Serves 2.
1 large ripe mango
2 tablespoons VIN Santo wine or other dessert wine
1 vanilla bean, split and seeds removed
2 tablespoons caster sugar
2 large, thick slices of brioche or panettone
2 tablespoons of butter
Vanilla ice cream for serving
Maple syrup
Icing sugar

Cut the cheeks from the mangoes and cook them on a pre-heated grill until the grill marks are visible on one side only, this normally takes around 30 seconds.
Carefully transfer the mango to a baking dish that will snuggly fit the mango cheeks side by side. Pour the VIN Santo over the mango, add the vanilla bean and add a couple of tablespoons of water to the tray also. Place into a pre-heated oven on 180C for about 3-5 minutes. Remove and allow to cool for a few minutes, there should be a nice syrup in the bottom of the baking tray.
Melt the butter in a large non-stick frying pan over a medium heat, once the butter starts to sizzle cook both pieces of the brioche in the hot butter until golden brown in colour. Remove the golden brioche from the pan and set aside. Wipe out the pan with kitchen paper and place back on the heat with a tablespoon of caster sugar, as soon as the sugar starts to caramelize add the brioche back to the pan, be careful this will be very hot. Once the first side of the brioche is covered in the caramel and becoming crunchy carefully flip and repeat for the other side. Once both sides are done transfer the toffee coated brioche to a wire rack to cool for a couple of minutes before serving.
To assemble arrange the brioche on the plates; put the warm mango on top and then any of the liquor over the top. Serve immediately with vanilla ice cream, a drizzle of maple syrup and a dusting of icing sugar.

Go an Aussie Mango
With only a month of good supply to go, Australians are being encouraged to -Go an Aussie Mango' and snatch up the last delicious fruits of this season before it's too late!

Celebrity chef and a true lover of the golden fruit, Tobie Puttock, said now is the time to -Go an Aussie Mango' and appreciate the versatility of the country's most popular summer fruit as the final harvest rounds off what has been an exceptional season.

'Every year I look forward to being able to eat a delicious home-grown mango on a balmy summer evening and this season the flavour and quality of the fruit is second to none," he said. 'Mangoes truly are the flavour of summer and they're so quick and easy to prepare. I've been getting stuck into them fresh as a snack and incorporating them into some tasty meals."

Tobie said mangoes are one of the few fruits that can jump between sweet and savoury, making them an excellent summer staple in the kitchen.

'One of my favourite ingredients to serve with mango is maple syrup, it's so amazing! I also love to play with its sweetness by adding chilli or salty flavours such as fish sauce or prosciutto," he said.

Mangoes make the perfect addition to chicken and seafood dishes and are also great in fresh summer salads, desserts, cocktails, smoothies or fruit salads.

'Aussies, young and old, eat their way through around seven million trays every season and the options are endless with mangoes! There's a wide range of varieties for the whole family to appreciate and there is still an abundance of top notch fruit available to savour," Tobie said.

'You can also enjoy the rich, succulent flavour and sweetness without the guilt of over-indulging. They truly are one of nature's super fruits bursting with nutrients to help you stay healthy this summer."

Mangoes are high in energy, low in fat, low GI and are a great source of calcium and vitamins essential for good health. They provide up to three times the recommended daily intake of Vitamin A and C and are jam-packed with beta-carotene, fibre and potassium.

In addition to the popular choices, such as Kensington Pride, late season varieties such as Keitt, Pearl, Brooks and Palmer will be available in your local greengrocer or supermarket.

'By eating mangoes not only do you get to savour the goodness of these golden fruits, but you are also helping Australian farmers and supporting the domestic economy by purchasing seasonal local produce. So what are you waiting for," Tobie said.

Mangoes will be in good supply through to the end of January with some late season varieties available in February and March.

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