Recipes
Griddled Pineapple with Mango Sorbet
Somerfield show you can barbecue dessert too.
- 1 fresh pineapple
- 1 x 425g can of mango slices in syrup
- 1 lemon1
- 25g caster sugar
First make the sorbet by placing the mango and syrup into a food processor and blending until smooth. Add juice of half a lemon and freeze for 40 minutes. Remove from freezer, whisk with a fork and freeze for several more hours.
Next cut pineapple into wedges, keeping the green leaves intact. Place wedges on a barbecue and cook for several minutes until the juices start to run.
Place the sugar, grated lemon rind, remaining lemon juice and 30ml of water into a saucepan. Heat until sugar dissolves to make a syrup.
Spoon the syrup over cooked pineapple and serve with scoops of mango
sorbet.
2:51pm Wednesday 28th May 2008
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