Special Diet

Mango and Mint Carpaccio

cook 10 mins
  • 6 tablespoons golden caster sugar
  • finely grated zest and juice of 1 large lime
  • 2 tablespoons finely chopped mint leaves, plus extra leaves to decorate
  • 6–8 tablespoons water
  • 4 firm, ripe mangoes
  • vanilla ice cream, to serve (optional)
  • Put the sugar in a small saucepan with the lime zest and juice, mint and measured water. Bring to the boil and remove from the heat. Stir until the sugar is dissolved. Set aside to cool.
  • Meanwhile, cut the mangoes in half, running a sharp knife around the stones to detach. Peel and slice as thinly as possible.
  • Arrange the mango slices on 4 serving plates and drizzle with the sugar syrup.
  • Serve with vanilla ice cream, if desired, and decorate with mint leaves.
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