Mango & pineapple in fragrant juices
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- 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
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.
Top and tail the pineapple and cut off the skin. Remove the core and 'eyes', then cut into slices.
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.
Cook on the barbecue for 10-15 minutes. Carefully open the foil parcel and discard the lemongrass and sprigs of mint.
Mix the yogurt with the rest of the honey. Serve with the fruit and top with a few mint leaves, to decorate.
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.