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Recipe Inspiration from Waitrose


Here at LaterLife we have compiled some recipes in association with Waitrose for you to enjoy at home.

Why not try something different using this Month's Health Food, mangoes


See more Recipes from Waitrose



Grilled Mango Cheeks with Strawberry Daiquiri Granita

The colour of sunshine, mangoes are among the most summery fruits going. They have a wonderfully sweet, pungent flesh, which is perfect for grilling. The rum and the strawberries in the granita will create even more of a holiday atmosphere over dessert.

(Prep. time 15 mins plus 3-4 hours freezing time, cooking time 4-6 mins, serves 6)


  • 125g granulated sugar
  • 1 large lime, grated zest and juice
  • 75ml white rum
  • 1 tbsp Grand Marnier
  • 500g strawberries, hulled
  • 3 large, ripe mangoes
  • 2 tbsp soft brown sugar
  • ½ tsp ground mixed spice

1. Place 300ml water, the granulated sugar, lime zest and juice in a saucepan and heat gently until the sugar has dissolved, then boil for 3 minutes. Remove the pan from the heat, stir in the rum and Grand Marnier and leave the liquid to one side to cool.

2. Place the strawberries in a liquidiser with the cooled syrup and blend until completely smooth. Transfer to a plastic container and freeze. Beat the mixture after 1 hour, then beat again every 30 minutes until the mixture has a soft sorbet texture. Alternatively, churn in an ice cream maker until slushy, then freeze.

3. Cut the mangoes down each side of the stone, then slice each cheek in half. Combine the brown sugar and spice and dust lightly over the mango flesh. Cook on the barbecue over a medium heat for 2–3 minutes each side until charred. Serve with the granita.



Mango Kheer (Mango Rice Pudding)

This creamy, fragrant pudding can be made ahead of time and chilled until needed.

(Prep. time 15 mins, cooking time 25 mins, plus cooling, serves 8)


  • 3 ripe mangoes
  • 1 litre milk
  • 150g basmati rice
  • 120g soft brown sugar
  • 50g raisins
  • 50g slivered almonds
  • 1 tsp rose water or elderflower cordial
  • Large pinch of saffron
  • 1 tsp ground cardamom
  • Slivers of pistachio, to garnish


1. Peel the mangoes and slice the flesh into a blender (reserving a little for the garnish). Blend to a purée, transfer to a bowl and set aside.

2. Bring the milk to the boil in a large pan, then reduce to a simmer. Pour in the rice. Cook, stirring regularly, for about 25 minutes, or till the rice is soft. Turn off the heat, add the sugar and stir until dissolved. Set aside to cool and, once tepid, stir in the mango purée and the remaining ingredients. Pour into decorative glasses (martini glasses look good) and chill until ready to serve. Serve the kheer garnished with chopped fresh mango and slivers of chopped pistachio.



Roasted Mango with Passion Fruit & Creme

(Prep. time 15 mins, cooking time 45 mins, serves 4)


  • 10g unsalted butter
  • 2 large mangoes
  • ½ lime, juiced
  • 50g light brown sugar
  • 1 vanilla pod
  • 2 passionfruit
  • 50ml crème fraîche


1. Preheat the oven to 190°C/gas 5.

2. In a flameproof baking dish large enough to hold 4 mango halves, melt the butter over a low heat. Pour into a small bowl and reserve.

3. With a vegetable peeler, peel the mangoes. Slice off the round end so you can stand them up. Slice parallel to the stone to remove a disc of flesh which comprises nearly half the mango. Turn the mango around and slice off the other half (you'll be left with the stone with a strip of flesh on each edge - cook's perks).

4. Put the mango halves, flat side down, on a work surface. Slice each half crosswise into 1cm slices.

5. Transfer the mango slices, rounded side up, to the baking dish. Separate the slices slightly. Pour over the lime juice, and brush with the reserved butter. Put the sugar in a small bowl. With a thin sharp knife, split the vanilla pod in half lengthwise and scrape out the seeds. Mash into the sugar with a teaspoon. Sprinkle the vanilla sugar over the mango.

6. Roast the mangoes for 40-45 minutes, brushing occasionally with the juices, until they are tender, glazed and golden and the juices are very syrupy and beginning to caramelise. Cool a little. Put the warm mangoes into 4 dessert bowls. Halve the passionfruit and spoon the pulp over the mangoes, followed by a dollop of crème fraîche and a biscuit, if you like.


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The above article is part of the features section of called laterlife interest. laterlife interest contains a variety of articles of interest for visitors to written by a number of experienced and new journalists.

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