Rum-Spiked Grilled Mango with Ricotta

Step 1
Place the water, agave nectar, vanilla powder and cardamom pods into the pan, medium heat bring to a boil, stirring until everything comes together. Reduce the heat and simmer for 3 minutes. Remove from the heat and stir in rum and salt. Leave to cool completely

Step 2
Once the syrup has cooled cut the mangoes. Cut vertically down the length of the mango roughly 1/4" from the stem. If the knife hits the stone move it a little further away from the midline and continue cutting downward. Repeat on the opposite side. You should be left with 2 fleshy 'cheeks'. Place one cheek, skin side down, on a chopping board and score a criss-cross pattern into the flesh, being sure not to cut the skin beneath

Step 3
Place the mangoes flesh side down into a shallow container and pour over the syrup allowing it to soak into the cracks. Turn the mangoes over then leave to marinate in the fridge for 2 to 6 hours

Step 4
Place the pistachios in a dry pan and roast on a low heat until lightly browned and fragrant. Remove and leave to cool for a few minutes before roughly chopping

Step 5
Remove the mangoes from the fridge and transfer the syrup to a small pan. Insert the grill plate into the unit and select GRILL, MAX, and set the time to 6 minutes. Whilst the unit is pre-heating allow the syrup to come to a low boil. Stir occasionally. Remove the syrup from the stove once thickened and reduced. About 6 to 8 minutes

Step 6
When the unit beeps to signify that it has pre-heated open and brush grill plate with coconut oil. Place the mangoes flesh side down and close the lid. Allow cooking to complete then transfer to a plate with silicone tongs

Step 7
Leave the mangoes to cool for a few minutes before turning inside out and place onto serving plates. Serve with ricotta, the reduced syrup, and chopped pistachios