Grilled mango, mint and ginger recipe
 This easy 5-ingredient dessert combines juicy grilled mangoes with cool mint cream and crunchy ginger biscuit crumbs. It's ideal for barbecues and low-key socials, but for a more elegant presentation serve it layered in cocktail glasses or jars. See the recipe tips for other easy ways to elevate it. 2 ripe mangoes, plus 1 frozen mango (optional), peeled300ml/10fl oz double cream1 tbsp icing sugar, plus extra for dusting5 fresh mint leaves, finely chopped6 ginger biscuits 2 ripe mangoes, plus 1 frozen mango (optional), peeled 300ml/10fl oz double cream 1 tbsp icing sugar, plus extra for dusting 5 fresh mint leaves, finely chopped 6 ginger biscuits Method If you want to use frozen mango to garnish the dessert, peel one of the mangoes, wrap in cling film and place in the freezer the night before you want to eat.Whisk the double cream with the icing sugar until soft peaks form. Fold in the chopped mint leaves.Put the ginger biscuits in food bag or wrap in a clean tea towel. Crush into crumbs using a rolling pin. Set aside.Cut the remaining two peeled mangoes into wedges. Grill on a hot barbecue until lightly charred (about 5 minutes), or fry in a lightly oiled frying pan until golden.Spoon a dollop of the mint cream into serving bowls. Top with a few mango wedges, sprinkle over the ginger biscuit crumbs and dust with a little icing sugar. If you have frozen a mango, grate it over the dishes to garnish. Serve immediately. If you want to use frozen mango to garnish the dessert, peel one of the mangoes, wrap in cling film and place in the freezer the night before you want to eat. If you want to use frozen mango to garnish the dessert, peel one of the mangoes, wrap in cling film and place in the freezer the night before you want to eat. Whisk the double cream with the icing sugar until soft peaks form. Fold in the chopped mint leaves. Whisk the double cream with the icing sugar until soft peaks form. Fold in the chopped mint leaves. Put the ginger biscuits in food bag or wrap in a clean tea towel. Crush into crumbs using a rolling pin. Set aside. Put the ginger biscuits in food bag or wrap in a clean tea towel. Crush into crumbs using a rolling pin. Set aside. Cut the remaining two peeled mangoes into wedges. Grill on a hot barbecue until lightly charred (about 5 minutes), or fry in a lightly oiled frying pan until golden. Cut the remaining two peeled mangoes into wedges. Grill on a hot barbecue until lightly charred (about 5 minutes), or fry in a lightly oiled frying pan until golden. Spoon a dollop of the mint cream into serving bowls. Top with a few mango wedges, sprinkle over the ginger biscuit crumbs and dust with a little icing sugar. If you have frozen a mango, grate it over the dishes to garnish. Serve immediately. Spoon a dollop of the mint cream into serving bowls. Top with a few mango wedges, sprinkle over the ginger biscuit crumbs and dust with a little icing sugar. If you have frozen a mango, grate it over the dishes to garnish. Serve immediately. Recipe tips To make it gluten-free, use gluten-free ginger biscuits. To make ahead: the mint cream and biscuit crumbs can be prepared a few hours in advance and stored in the fridge. Top with toasted coconut flakes or chopped pistachios (if not nut-free) for extra texture. You can add a splash of lime juice to the mango before grilling for a zesty kick.