3-ingredient mango cheeks in grapefruit syrup

Based on 4 ratings
Devan

Devan

Editor at Kitchen Stories

“Inspired by a recipe from the lovely cookbook, How to Eat a Peach by Diana Henry, this “dessert” is everything I want to finish my meal with in the summer months. It’s juicy and refreshing, sweet and bitter, tart and fruity—a balanced plate that’s as beautiful to look at as it is to eat. Instead of grapefruit syrup, try it with lime, and feel free to experiment with spices or other aromatic infusions like ginger, basil, or cardamom. You can also try using halved and sliced fresh peaches or nectarines instead of mangoes. You’ll have grapefruit syrup leftover, which you can store in an airtight container in the fridge for up to 2 weeks and use for infusing baked goods or cocktails, and you can even drizzle it over sorbets or ice creams.”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
mangoes
grapefruits
200 g sugar
375 ml water
Metric
Imperial

Utensils

  • fine grater
  • citrus press
  • cutting board
  • knife
  • saucepan
  • whisk
  • peeler

Nutrition per serving

Cal
302
Protein
1 g
Fat
1 g
Carb
70 g
  • Step 1/3

    Zest grapefruits. Halve zested grapefruit and juice ¾ of them, segmenting and reserving the remaining half for serving.
    • grapefruits
    • fine grater
    • citrus press
    • cutting board
    • knife

    Zest grapefruits. Halve zested grapefruit and juice ¾ of them, segmenting and reserving the remaining half for serving.

  • Step 2/3

    Add grapefruit juice to a saucepan with sugar and water. Heat over medium-low until sugar is dissolved, whisking often. Bring to a boil then let simmer for approx. 20 min., or until it’s starting to look like a thick, orange syrup. Cool completely in the fridge, approx. 60 min., then add half the grapefruit zest.
    • 200 g sugar
    • 375 ml water
    • saucepan
    • whisk

    Add grapefruit juice to a saucepan with sugar and water. Heat over medium-low until sugar is dissolved, whisking often. Bring to a boil then let simmer for approx. 20 min., or until it’s starting to look like a thick, orange syrup. Cool completely in the fridge, approx. 60 min., then add half the grapefruit zest.

  • Step 3/3

    Peel mango and cut off mango cheeks. Slice thinly and transfer to a serving plate and pour chilled grapefruit syrup over the top. Garnish with grapefruit zest and reserved segments of grapefruit. Enjoy cold!
    • mangoes
    • peeler

    Peel mango and cut off mango cheeks. Slice thinly and transfer to a serving plate and pour chilled grapefruit syrup over the top. Garnish with grapefruit zest and reserved segments of grapefruit. Enjoy cold!