Method

• 1.
  Preheat a chargrill pan or barbecue to medium-high heat.
• 2.
  Cut the cheeks off the mangoes, then brush the flesh with butter and sprinkle over the brown sugar. Grill the mango cheeks, cut-side down, for 1-2 minutes until caramelised and soft. Set aside.

• 3.
  Place the raspberries and icing sugar in a blender with 2 tablespoons water and whiz until smooth. Strain through a fine sieve into a jug. Set aside.
• 4.
  To serve, place 2 mango cheeks on each plate with 2 scoops of ice cream. Pour over the raspberry sauce, scatter with extra raspberries and garnish with mint.