for 4 people

Mango

2	mangoes, cut in half

Marinade

1 ½ tbsp	olive oil
1	garlic clove, finely chopped
1	organic lime, grated zest and the juice
3 tbsp	soy sauce
1 ½ tbsp	liquid honey
1 ½ tsp	harissa

Bake

¼ bunch

coriander

Rice

250 g	basmati rice
4 dl	water
2	lemongrass, bruised
½ tsp	salt
¼ bunch	coriander, leaves torn off

How it's done

Mango

Make diamond-shaped incisions (approx. 1.5 cm deep) into the cut surfaces of the mangoes, place on a baking tray lined with baking paper.

Marinade

Combine the oil with all the other ingredients up to and including the harissa. Brush the mangoes with half of the marinade, spreading it in the incisions. Set aside the remainder of the marinade.

Bake

Approx. 15 mins. in the centre of an oven preheated to 200 °C.

Rice

Rinse the rice in a sieve under cold running water until the water runs clear, drain well, transfer to a pan. Add the water, lemongrass and salt, bring to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork, serve with the mango,

drizzle with the reserved marinade, garnish with the coriander.

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