Recipes
Mango & pineapple in fragrant juices
Here's a great dessert for a barbecue party. Cook it in a parcel and it won't pick up any unwanted meat flavours.
Here's a great dessert for a barbecue party. Cook it in a parcel and it won't pick up any unwanted meat flavours.
Cook: 45 Mins
Serves: 6
Price: 84p per serving
Nutritional Information
Each 296g serving contains
Energy
1083kj
259kcal
1083kj
259kcal
13%
Fat
9.6g
9.6g
Med
14%
14%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
36.6g
36.6g
High
41%
41%
Salt
0.2g
0.2g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
366kj/87kcal
Typical energy values per 100g:
366kj/87kcal
Ingredients
1 stem lemongrass (optional)
100ml pineapple juice
4 tbsp clear honey
2 sprigs mint, plus extra leaves for serving
1 ripe pineapple
2 ripe mangoes, peeled and sliced
500g pot Asda Natural Greek Style Yogurt
Method
1
Remove the outer leaves from the lemongrass, if using, then bash with a rolling pin. Put in a pan with the pineapple juice, 3 tbsp of the honey and the mint, then heat gently until simmering.
2
Top and tail the pineapple and cut off the skin. Remove the core and 'eyes', then cut into slices.
3
Lay a large sheet of foil on a work surface. Put the fruit in the middle and pour the juice mixture over. Wrap the foil to make a parcel with tightly sealed edges.
4
Cook on the barbecue for 10-15 minutes. Carefully open the foil parcel and discard the lemongrass and sprigs of mint.
5
Mix the yogurt with the rest of the honey. Serve with the fruit and top with a few mint leaves, to decorate.
6
Tips for leftovers: Allow any leftovers to go cold and then refrigerate. Use within two days. Whizz leftover fruit in a blender with the yogurt mixture to make a smoothie.