Mango & pineapple in fragrant juices

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.

By , 21 September 2015

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Mango & pineapple in fragrant juices

  • 45 Mins

  • Serves: 6

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Nutritional Info
Each 296g serving contains

  • Energy

    1084KJ

    259KCAL

    13%

  • Fat

    9.6g

    med

    14%

  • Saturates

    5.8g

    med

    29%

  • Sugars

    36.6g

    high

    41%

  • Salt

    0.2g

    low

    3%
of your reference intake.
Typical energy values per 100g: 366kJ/88kcal.
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

  • 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.