Name: Grilled fruit with pistachio yoghurt
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Yield: 1
Ingredients: 3 small mangoes; 1/2 small pineapple, peeled; 62.50 ml finely grated palm sugar (see note); canola oil cooking spray; 250.00 ml plain yoghurt; 62.50 ml pistachio kernels, roasted, chopped; lime wedges, to serve

Grilled fruit with pistachio yoghurt

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Prep Time:
30 minutes

Cook Time:
7 minutes

Total Time:
37 minutes

Elevate fruit salad with a warm and flavorful Asian twist.

Ingredients:

3 small mangoes
1/2 small pineapple, peeled
62.50 ml finely grated palm sugar (see note)
canola oil cooking spray
250.00 ml plain yoghurt
62.50 ml pistachio kernels, roasted, chopped
lime wedges, to serve

Instructions:

Cut the cheeks from the mangoes, discard the stones, and then score each mango cheek with 3 vertical and 3 horizontal lines without cutting all the way through. Slice the pineapple into 6 thick slices.
Sprinkle 2 tablespoons of sugar on the cut side of the fruit. Prepare a barbecue plate or chargrill by spraying with oil and heating over medium heat. Cook mango cut-side down for 2 to 3 minutes until lightly browned, then transfer to a plate. Cook pineapple for 2 minutes on each side until lightly browned.
Combine creamy Greek yogurt, crunchy pistachios, and the rest of the sugar in a bowl.
Top fresh fruit with a creamy yogurt mixture and garnish with lime wedges.

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