Ingredients
2 mangos, halved
1 tbspn Magie Beer Verjuice
2 tbspn honey
2 tbspn whole almonds, toasted & roughly chopped
1/2 cup (125ml) Greek-style yoghurt
Mint leaves, roughly chopped, to garnish
2 mangos, halved
1 tbspn Magie Beer Verjuice
2 tbspn honey
2 tbspn whole almonds, toasted & roughly chopped
1/2 cup (125ml) Greek-style yoghurt
Mint leaves, roughly chopped, to garnish
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Methods
Prep time: 5 mins / Cook time: 5 mins.
METHOD
1
Preheat oven to grill to high, place the mango cheeks cut-side up on a baking tray. Place under the grill and cook until flesh is lightly coloured.
2
Drizzle the mango cheeks with Verjuice and honey.
3
Serve mango cheeks with Greek yoghurt on the side and garnish with almonds and mint leaves.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Prep time: 5 mins / Cook time: 5 mins.
METHOD
1
Preheat oven to grill to high, place the mango cheeks cut-side up on a baking tray. Place under the grill and cook until flesh is lightly coloured.
2
Drizzle the mango cheeks with Verjuice and honey.
3
Serve mango cheeks with Greek yoghurt on the side and garnish with almonds and mint leaves.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
Verjuice 375mL
$9.95
Summer
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