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