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Dinner with Rukmini
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Caramelised Mango with Smashed Cucumber, Peanuts and Lime
Introduction from Rukmini Iyer
This dish is fresh, light and everything you’d want from a grazing plate on a hot summer day. As a bonus, smashing cucumbers is very therapeutic.
Ingredients
Essential kit
You will need: a barbecue.
Method
Cut the ‘cheeks’ off the mangoes, then halve each one so you have four quarters from each mango.
Once your barbecue is good and hot, brush the cut sides with the olive oil and sprinkle with a little sugar, then barbecue for 4–5 minutes per cut side until you get nice caramelised char marks.
Meanwhile, cut the cucumber into 4cm logs. Pop them into a sturdy plastic bag, squeeze out the air, then give them a good bash with a rolling pin to roughly break them up.
Mix the bashed cucumber with the mint, chilli, sea salt flakes, lime juice and oil, then adjust the seasoning to taste.
Once the mango is cooked, arrange the pieces on a serving platter with the cucumber, drizzle any remaining dressing over the mango, scatter over the chopped peanuts and serve hot or at room temperature.
Note: You can gnaw the flesh off the mango stones so as not to waste it – just don’t go near the bit where the stem meets the stone. It provides a similar sensation to eating kiwi when one is mildly allergic.
Preview
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From the book
The Green Barbecue
A fresh perspective on meat-free summertime meals
With flavour-packed recipes for outdoor and indoor cooking
From hearty vegan burgers to vibrant, refreshing salads
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