Grilled mango with whipped ricotta & ginger syrup

1. For the syrup, place honey, lemon juice, ginger, lemongrass and two tablespoons water in a small saucepan over medium-high heat. Simmer for 3-4 minutes or until thickened to a syrup. Set aside to infuse and cool slightly. Discard ginger and lemongrass prior to serving.
2. In a medium bowl, whisk thickened cream until firm peaks form. In a separate bowl, beat ricotta, vanilla and two tablespoons honey together until smooth. Gently fold in whipped cream until just combined.
3. Preheat griddle pan or barbeque to high heat. Brush mango cheeks with oil and cook flesh side down for 2-3 minutes or until lightly charred. Once cool enough to handle, use a large spoon to scoop mango flesh away from skin. Cut flesh into thick wedges.
   
4. Divide ricotta mousse between dessert bowls. Top with mango wedges and drizzle over ginger syrup. Finish with a scattering of toasted coconut.
   

Cooking Tip: This is the perfect dessert for outdoor entertaining. After you’ve finished cooking main course on the barbeque, clean it down and throw the mangoes on! The grill will caramelise the natural sugars in the mangoes, helping to bring out their best flavour.

Nutrition Tip: Ricotta is a fantastic ingredient to add balance to desserts. It is made from the whey leftover from other cheese making, meaning it is higher in protein and lower in fat than other dairy options.