{"id":488,"date":"2013-11-24T16:18:28","date_gmt":"2013-11-24T05:18:28","guid":{"rendered":"http:\/\/blog.panicola.com\/?p=488"},"modified":"2013-12-15T12:35:26","modified_gmt":"2013-12-15T01:35:26","slug":"barbecued-mango-cheeks-with-pomegranates","status":"publish","type":"post","link":"https:\/\/blog.panicola.com\/?p=488","title":{"rendered":"Barbecued mango cheeks with pomegranates"},"content":{"rendered":"<p><a href=\"http:\/\/www.goodfood.com.au\/good-food\/cook\/recipe\/barbecued-mango-cheeks-with-pomegranates-20121123-29whu.html\">http:\/\/www.goodfood.com.au\/good-food\/cook\/recipe\/barbecued-mango-cheeks-with-pomegranates-20121123-29whu.html<\/a><\/p>\n<header>\n<h1><a style=\"font-size: 1rem; line-height: 1;\" href=\"http:\/\/www.goodfood.com.au\/good-food\/search.html?ss=Good%20Food&amp;type=FoodRecipe&amp;max=21&amp;cookingTime=less%20than%2030%20mins\">30 mins<\/a><span style=\"font-size: 1rem; line-height: 1;\">\u00a0|\u00a0<\/span><span style=\"font-size: 1rem; line-height: 1.714285714;\">Serves 6-8<\/span><\/h1>\n<div>\n<p>This is a great dessert to share with friends around the barbecue, as the pomegranate sauce can be made well ahead, leaving only the mangoes to be sliced and cooked for a few minutes before serving. Scarlet pomegranate seeds add an exotic tart crunch. Buy firm mangoes and leave to soften for a day or two in the fruit bowl.<span style=\"font-size: 1rem; line-height: 1;\">\u00a0<\/span><\/p>\n<\/div>\n<\/header>\n<div>\n<div><img decoding=\"async\" alt=\"Good Living  Lynne Mullins  BBQ desserts mango&lt;br \/&gt;\ntaken 2nd October 2008&lt;br \/&gt;\nSMH features pic Natalie Boog SPECIALX 92989\" src=\"http:\/\/images.goodfood.com.au\/2013\/01\/31\/3994503\/lg--bbq-mango-20130131101712733895-620x0.jpg\" \/><\/p>\n<h2><a style=\"font-size: 0.928571429rem; line-height: 1.846153846;\" href=\"http:\/\/twitter.com\/share\" data-count=\"horizontal\" data-url=\"http:\/\/www.goodfood.com.au\/good-food\/cook\/recipe\/barbecued-mango-cheeks-with-pomegranates-20121123-29whu.html\" data-via=\"goodfoodAU\" data-text=\"Barbecued mango cheeks with pomegranates\"><span style=\"font-size: 1.142857143rem; line-height: 1.846153846; color: #444444;\">Ingredients<\/span><\/a><\/h2>\n<\/div>\n<div>\n<ul>\n<li>2 tbsp caster sugar<\/li>\n<li>2 tbsp boiling water<\/li>\n<li>4 tbsp pomegranate molasses<\/li>\n<li>4 tbsp Grenadine<\/li>\n<li>6 small ripe mangoes<\/li>\n<li>60g butter, melted<\/li>\n<li>Seeds from 1 large pomegranate<\/li>\n<\/ul>\n<\/div>\n<div>\n<h3>Method<\/h3>\n<p>Combine caster sugar and water in a jug and stir until sugar dissolves. Add pomegranate molasses and Grenadine and stir well. Rest at room temperature.<\/p>\n<p>Heat barbecue to medium. Cut cheeks from each mango and brush cut sides with melted butter. Cook mangoes cut side down on barbecue, for about 3-4 minutes or until golden.<\/p>\n<p>To serve, place mango cheeks on serving plate, drizzle with sauce and sprinkle with pomegranate seeds.<\/p>\n<p>How to seed a pomegranate (under water):\u00a0<a href=\"http:\/\/www.youtube.com\/watch?v=-qfQ3_N7S6Y\">http:\/\/www.youtube.com\/watch?v=-qfQ3_N7S6Y<\/a><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>http:\/\/www.goodfood.com.au\/good-food\/cook\/recipe\/barbecued-mango-cheeks-with-pomegranates-20121123-29whu.html 30 mins\u00a0|\u00a0Serves 6-8 This is a great dessert to share with friends around the barbecue, as the pomegranate sauce can be made well ahead, leaving only the mangoes to be sliced and cooked for a few minutes before serving. Scarlet pomegranate seeds add an exotic tart crunch. Buy firm mangoes and leave to soften &hellip; <a href=\"https:\/\/blog.panicola.com\/?p=488\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Barbecued mango cheeks with pomegranates<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21],"tags":[],"class_list":["post-488","post","type-post","status-publish","format-standard","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=488"}],"version-history":[{"count":3,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/488\/revisions"}],"predecessor-version":[{"id":490,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=\/wp\/v2\/posts\/488\/revisions\/490"}],"wp:attachment":[{"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.panicola.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}