GRILLED MANGO WITH RASPBERRY COULIS

1/4 cup (60 ml) orange juice

2 tablespoons (28 ml) water

2  tablespoons (28 ml) organic cane sugar

1/2 teaspoon grated orange zest Pinch of salt

3  pounds (1.4 kg) mango, seeded, peeled, and sliced into 1/4-inch-wide (6 mm) strips

While the grill is heating, place the raspberries, orange juice, water, sugar, orange zest, and salt in a blender and purée until smooth. Strain the mixture through a fine-mesh sieve to remove the raspberry seeds. Simmer the coulis in a small saucepan over medium-low heat for 5 to 7 minutes, stirring occasionally.

Grill the mango slices for 2 to 3 minutes on each side until there are dark grill marks.

Toss the mango in a large bowl with the raspberry coulis and serve.

Recipe Notes

Experiment with this recipe by trying it out with some of your favorite fruits. Pineapple, peaches, and plantains are all great for grilling.