Ingredients
- Small bunch of mint
- Zest and juice of 1 lime
- 1 chilli (optional)
- 1 cup sugar
- 1 pineapple
- 2 mangoes
- coconut sorbet or vanilla ice cream to serve
Preparation
Step 1
Start the sugar well ahead of time to allow it to dry properly. In a mortar and pestle, or food processor grind the mint and lime zest (and chilli if using) to a puree.
Add the lime juice and sugar and process until well combined.
Spread the sugar mix on a baking tray and set aside to dry. When the mixture is dry, return to the mortar and pestle and grind up.
Using a large sharp knife peel the pineapple, and slice into ribbons. Spread the pineapple ribbons over a large chilled serving platter.
Cut the cheeks from 2 mangoes.Use a large spoon to remove the flesh and slice finely.
Arrange on the platter with the pineapple.
Sprinkle a generous amount of the green sugar over the fruit carpaccio and serve with a side-dish of coconut sorbet, a drizzle of coconut milk or a scoop of vanilla ice cream.