Grilled Mango

• 2 medium-large ripe mangoes
• 100 g (3 ½ oz) demerara sugar

Peel mangoes with either a small sharp knife or potato peeler, then halve them by slicing the lobes off each side of the stone. Lay mangoes on a board, cut-side down, and cut in half horizontally. Place on an oiled, foil-lined baking tray and sprinkle with demerara sugar. Place under a grill, about 3–5 cm