Instructions
- Prepare the barbecue for direct cooking over medium-high heat (200° to 260°C). Cut the cheeks from the mango. Brush the mango cheeks and peach halves with the olive oil.
- Grill the chilli over direct medium-high heat, with the lid closed, until blackened and blistered, 6 to 8 minutes, turning once or twice. At the same time, grill the mango and peach halves, cut side down, until caramelised, 3 to 4 minutes. Remove from the grill as they are done.
- Grill the chilli over medium-high heat, with the lid closed, until blackened and blistered, 6 to 8 minutes, turning once or twice. At the same time, grill the mango and peach halves, cut side down, until caramelised, 3 to 4 minutes. Remove from the grill as they are done.
- Peel the blackened skin off the chilli, cut in half lengthwise, remove the seeds if desired, and finely chop the flesh. Using a paring knife, peel the skin off the mango cheeks and peach halves, and then finely dice.
- In a medium bowl mix together the chopped chilli, diced mango, diced peaches, shallot, coriander, and lime juice. Season with salt and pepper to taste. Serve immediately; or refrigerate for up to 24 hours and bring to room temperature before serving.
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