- Egg free
- Gluten free
- Peanut free
- Nut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- Seafood free
- Vegetarian
- 1 serve veg or fruit
Sweet, tangy and juicy, grilled pineapple is the perfect match for creamy mango soft serve.
- Serves8
- Cook time15 minutes
- Prep time20 minutes, + cooling and 3 hours freezing time
Ingredients
- 2 tbs brown sugar
- 1 pineapple, peeled, cored, cut into 1cm-thick slices
- 40g butter, chopped
- 1 lime, rind finely grated, juiced
- Coconut milk, to serve
- Coconut flakes, to serve
- Mint leaves, to serve
- Lime wedges, to serve
Mango soft serve
- 1/2 cup (110g) caster sugar
- 1/2 cup (125ml) coconut milk
- 300g frozen chopped mango
- 1 lime, juiced
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the mango soft serve, combine the sugar and half the coconut milk in a small saucepan over medium-high heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Bring to the boil. Remove from heat and set aside to cool. Place the sugar mixture, mango, lime juice and remaining coconut milk in a blender and blend until smooth. Transfer to an airtight container and place in the freezer for 2-3 hours or until firm.
Step 2
Place the brown sugar on a plate. Add the pineapple and turn to coat. Heat the butter in a large non-stick frying pan over high heat. Add the pineapple mixture in a single layer and cook, turning once and shaking the pan often, for 8-10 mins or until golden. Transfer to a plate.
Step 3
Add the lime juice and 1 tbs water to the pan and cook, stirring, for 1-2 mins or until heated through.
Step 4
Divide grilled pineapple and any remaining syrup among serving plates. Drizzle with lime juice mixture and a little extra coconut milk. Sprinkle with the lime rind, coconut flakes and mint leaves. Serve with the mango soft serve and lime wedges.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Store the leftover coconut milk in a sealed container in the fridge for up to 3 days. Use it to make our Vegan Chickpea Tikka Masala recipe.
Root-to-tip: Make a tropical tea with the pineapple peel and core. Wash the peel well, then add to a saucepan with the core, 3 1/2 cups (875ml) water, 1 tbs honey and a pinch of cinnamon over medium-low heat. Simmer for 30 mins to develop the flavours. Discard peel and core. Serve tea warm or over ice.
Grilled pineapple with cheat’s mango soft serve
- Serves8
- Cook time15 minutes
- Prep time20 minutes, + cooling and 3 hours freezing time
Ingredients
- 2 tbs brown sugar
- 1 pineapple, peeled, cored, cut into 1cm-thick slices
- 40g butter, chopped
- 1 lime, rind finely grated, juiced
- Coconut milk, to serve
- Coconut flakes, to serve
- Mint leaves, to serve
- Lime wedges, to serve
Mango soft serve
- 1/2 cup (110g) caster sugar
- 1/2 cup (125ml) coconut milk
- 300g frozen chopped mango
- 1 lime, juiced
Description
Sweet, tangy and juicy, grilled pineapple is the perfect match for creamy mango soft serve.
Method
Step 1
To make the mango soft serve, combine the sugar and half the coconut milk in a small saucepan over medium-high heat. Cook, stirring, for 2-3 mins or until sugar dissolves. Bring to the boil. Remove from heat and set aside to cool. Place the sugar mixture, mango, lime juice and remaining coconut milk in a blender and blend until smooth. Transfer to an airtight container and place in the freezer for 2-3 hours or until firm.
Step 2
Place the brown sugar on a plate. Add the pineapple and turn to coat. Heat the butter in a large non-stick frying pan over high heat. Add the pineapple mixture in a single layer and cook, turning once and shaking the pan often, for 8-10 mins or until golden. Transfer to a plate.
Step 3
Add the lime juice and 1 tbs water to the pan and cook, stirring, for 1-2 mins or until heated through.
Step 4
Divide grilled pineapple and any remaining syrup among serving plates. Drizzle with lime juice mixture and a little extra coconut milk. Sprinkle with the lime rind, coconut flakes and mint leaves. Serve with the mango soft serve and lime wedges.