Ingredients
Method
1.Put coconut flakes in a small dry frying pan and toast gently for several minutes until they colour – don’t leave the pan unattended as they can quickly darken once they get hot. Transfer to a plate, cool, then store in an airtight container until required (the coconut flakes will stay fresh for several days – try them with cereal, fruit and yoghurt for breakfast).
2.Wash and dry mangoes but don’t peel them. Cut off the cheeks (fleshy parts) with a sharp knife – you should get four slices from every mango. Score the surface of the slices of mango with a small sharp knife. Remove peel, ‘eyes’ and core from pineapple and slice thickly.
3.Sprinkle fruit with brown sugar then immediately place over a preheated barbecue grill and cook for 2-4 minutes, until a deep golden brown. Transfer to plates and squeeze over a little lime juice if liked. Alternatively, cook in a non-stick frying pan heated to medium. Serve immediately with scoops of ice cream topped with toasted coconut flakes.
The fruit will make a sticky mess of the barbecue rack, but it is easily cleaned. Try to clean the racks as soon after cooking as possible, while the barbecue is still warm, or reheat it before cleaning. Scrape off excess sticky stuff with a metal scraper, then use a wire brush to finish it off.
Note
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