Rarely does taking advantage of the good nature of friends pay such dividends. And not only did they bring dessert, they made it on the spot while I sipped wine and watched. To top it off, the dish they made turned out to be one of the finest blends of delicate tastes and textures that has graced my table in a long while. Follow their recipe and you may wish to add your thanks to mine. Barbara S. Dickson is a Livonia free-lance writer and a mother of five.
Slice mangoes off the pit into six slices per fruit.
Place directly on grill and cook until lightly browned, about 2 or 3 minutes. Turn and brown other side for about 2 minutes. Remove from grill onto six dessert plates, arranging slices in a half-wheel pattern. Beat cream until soft peaks form, gradually adding in sugar until peaks are stiff. Gently fold in mascarpone.