NZ Woman's Weekly

Seared pineapple & mango salad with lime and coconut ice cream

Seared pineapple & mango salad with lime and coconut ice cream
  • Servings

    6
  • Courses

    Dessert

The sweetness really comes to the fore in fruit when its sugars caramelise on the barbecue.

Try other fruit, such as peaches, nectarines and bananas. The ice cream is super creamy and fluffy – perfect with the fruit!

  • 1 pineapple
  • 1 mango
  • ½ paw paw
  • ½ tsp vanilla paste
  • 2 tbsp lemon juice
  • ¼ cup brown sugar
  • ¼ cup water

ICE CREAM

  • 4 eggs, separated
  • 1 cup white sugar
  • ½ cup desiccated coconut
  • 1 tsp lime zest
  • 2 tbsp lime juice
  • 300ml cream

1 Remove the skin and eyes from the pineapple. Cut in half vertically and then cut into half-moon slices. Slice the mango from the stone and cut into thick pieces, removing the skin. Peel and deseed the paw paw and cut into thick wedges. Preheat the BBQ. Combine the vanilla, lemon juice, brown sugar and water to make a paste. Brush half all over the cut fruit, then sear it on all sides until coloured.

3 For the ice cream, beat the egg yolks and ½ cup of the sugar with an electric beater for 4-5 minutes until pale. Then, slowly beat in the coconut, lime zest and juice. Whip the cream to soft peaks. Beat the egg whites until foamy then, while beating gradually, add the remaining half cup of sugar and beat until thick, white and glossy. Fold the cream and meringue into the coconut and lime mix. Transfer to a container and freeze overnight.

4 Serve the hot grilled fruit with a scoop of ice cream.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

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New Zealand Woman's Weekly Dec-1-2014-cover

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