Charred Mango & Ginger Butterscotch Crum

A Mango and Pork Charred BBQ Salad

Prep time

15 Minutes

Cook time

15 Minutes

Servings

4-6

Category

Dessert

Modern Australian

A vibrant, caramelised Mango Festive Dessert (or ultimate Summer Dessert) cooked on the Big Green Egg. Sweet grilled mango, crunchy ginger-butterscotch biscuit crumb, coconut-maple caramel and ice cream – pure sunshine on a plate!


Ingredients


Grilled Mango

  • 4 ripe mangos, cut into wedges, skin left on
  • 2 limes, halved (optional, for squeezing)
  • Vanilla ice cream, for serving

Ginger Butterscotch Biscuit Crumb

  • 75 g gingernut biscuits
  • 75 g butterscotch biscuits
  • 2 Tbsp pure maple syrup
  • 3 Tbsp butter

Coconut-Maple Caramel Sauce

  • 2 Tbsp solid coconut cream*
  • ½ cup pure maple syrup
  • Pinch of flaky sea salt

*Tip: Chill a can of coconut cream overnight, then scoop 2 Tbsp of the firm cream from the top.

Method + Big Green Egg Setup


Big Green Egg setup

  • Light your Big Green Egg and stabilise at 150–160 °C / 300–320 °F.
  • You can cook everything indirect (convEGGtor in) or direct – both work perfectly.
  • Fit the Eggspander (or standard grid + upper grid) so you have two cooking levels.
A big green egg set up with the Eggspander kit grilling Mango and buttercotch

Step-by-step


  1. Make the biscuit crumb (while the Egg is coming to temp) Pulse gingernut + butterscotch biscuits in a food processor to a medium-fine crumb. Set aside in a bowl.
  2. Toast the crumb Place a cast-iron skillet on the lower grid. Melt the 3 Tbsp butter, add the crumb and 2 Tbsp maple syrup. Stir for 3–4 minutes until golden and smelling amazing. Scoop into a bowl and wipe the skillet clean if you want (or leave it – it’s going back in later).
  3. Grill the mango (and limes) Place mango wedges skin-side down (and lime halves cut-side down) directly on the lower grid. Put the skillet with the crumb on the upper grid to stay warm. Grill mango 2–3 minutes per side until you see nice char marks and the flesh is hot and slightly softened. Remove everything.
  4. Make the coconut-maple caramel sauce In a small cast-iron saucepan on the upper grid (or lower if you prefer), add 2 Tbsp solid coconut cream + ½ cup maple syrup. Let it bubble gently for 5–7 minutes, stirring occasionally, until thickened. Stir in a big pinch of flaky sea salt. Pour into a jug.
  5. Assemble Slide a spoon under the mango flesh to pop it off the skin. Arrange 3–4 wedges per plate. Optional squeeze of grilled lime → generous pile of warm crumb → scoop of ice cream → extra crumb → drizzle of warm caramel.

Back to all recipes