- 3 firm mangoes
- 3 tbsp unsalted butter, melted
- Fresh mint sprigs for garnish
- 1/3 cup granulated sugar
- 2/3 cup water
- 14 thin slices ginger, crushed
Combine the sugar, water, and ginger in a saucepan. Cook over high heat until the sugar is dissolved, stirring constantly. Remove from heat and let stand until cool. Strain, discarding the ginger.
Peel the mangos. Stand a mango up and slice down each side of the pit to have 2 large slices. Repeat with the remaining mangos. Brush the slices with butter.
Grill over medium heat for 2 to 3 minutes or until slightly charred, turning frequently and brushing with butter as needed.
Place in a large bowl. Pour the ginger syrup over the mangos and toss gently to cover. Let stand, covered, for 1 hour.
Place a scoop of coconut ice cream in each of 6 dessert bowls. Spoon the mangos and syrup over the gelato and garnish with mint sprigs.