Mango Carpaccio Dessert Recipe

Serves 4

2 large ripe mangoes, peeled

¼ cup (60mL) Demerara sugar

2 tablespoons (30 mL) water

5 fresh mint leaves

Juice of ½ lime

Pinch of dried red chilli flakes (optional)

3 green cardamom pods, lightly crushed

Slice the mango into wafer thin slices and lay on a large plate.  In a pan heat the sugar with the water on low flame until all the sugar has dissolved and the liquid has become syrup.  This should take about 5 minutes.  Bring the syrup to the boil and add the mint leaves, lime juice, chilli flakes (if using) and green cardamom pods. 

Allow the flavors to release in the syrup for a few minutes before removing from the heat.  Leave the syrup to cool slightly before drizzling over the mango.