Thai pineapple and mango skewer


Serve 10

• 400 g Mango Ardo
• 400 g Pineapple Ardo
• 10 g Thai herb mix Ardo
• 100 g cane sugar
• 50 ml dark rum
• 100 g salted almond
• 30 g coconut
• Coriander cress




  1. Infuse the brown rum with the Thai herb mix and sieve off when is flavorful enough.
  2. Make a syrup with the rum and the cane sugar.
  3. Make skewers of the pineapple and the mango and grill them on the BBQ, in a pan or the oven.
  4. Sprinkle the syrup on the warm skewers.
  5. Finish with the almonds, coconut and coriander cress.
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