Grilled Mango Sundae with Chilli Lime Salt Recipe

How to Make Grilled Mango Sundae with Chilli Lime Salt


  1. Make the meringues first. Use an electric whisk, to whisk the egg whites for a few minutes until they form soft peaks. When the meringues have reached this stage, slowly start to add the caster sugar, a bit at a time. Whisking in between until all the sugar is comined and the meringues are glossy and hold a stiff peak.
  2. Using a metal spoon, equally divide mixture into 6 meringue rounds and bake in oven for 2 hours, then leave in oven (turned off) until cooled completely. Place in fridge.
  3. Make the chilli, lime and mint salt. Stir all ingredients together in a small bowl and set aside.
  4. Heat barbecue or chargrill pan to high heat. Drizzle mango with oil and grill, turning occasionally, until charred (1-2 minutes each side). Cool briefly, peel skin off and divide among bowls along with the lime segments.
  5. Toast the sesame seeds. Place the seeds in a dry frypan on medium heat until lightly browned, continuously moving so they don’t stick and burn. Set aside to cool.
  6. Remove meringue and crumble into pieces, set aside. Drizzle a little olive oil over the grilled mango slices and lightly sprinkle with the chilli, lime and mint salt. Add to serving bowls.
  7. Add crumbled meringue, top with coconut ice cream and sprinkle with sesame seeds and a few fresh mint leaves.