Ingredients:

Brochettes 2 mangoes 1 pineapple 10 vanilla beans (pods) 200g butter 200g mango purée 200g sugar 4 branches rosemary

Pineapple and Mango Sorbet 500g pineapple purée 500g mango purée 375g sugar 420ml water juice of 1 lemon

Coconut Crisp 250g liquid glucose 50g grated coconut

Mango Coulis 500g mango purée 50g powdered sugar

Methods:

1. Peel the mangoes, discard the stone. Cut the flesh into large even sized cubes. Peel, core and cut the pineapple flesh into large even sized cubes. Pierce the center of each cube of fruit with a skewer, then thread onto a vanilla bean, alternating pineapple and mango.
2. Melt the butter in a non-stick pan and heat until hot. Carefully add the fruit brochettes, sprinkle with sugar and cook until golden brown on all sides. Remove the brochettes to an oven proof dish. Add the mango purée to the pan and simmer until reduced to a coating consistency. Pour over the brochettes. Keep aside until required.
3. Prepare the pineapple and mango sorbet. Combine all the ingredients together, transfer to an ice cream machine and churn according to manufacturers instructions.
4. Prepare the coconut crisp. Brush a thin even layer of liquid glucose, in the shape of an elongated oval, onto a silicone mat. Sprinkle with grated coconut. Bake in an oven preheated to 170°C for 5 minutes or until just colored. Remove from the oven, loosen a baked crisp with a palette knife and bend to form a shape that stands. Repeat with remaining crisps before they cool.
5. Prepare the mango coulis. Add sugar to the purée according to taste.
6. To serve. Place brochettes in the oven to heat, about 5 minutes. Arrange two brochettes per person per plate. Decorate with a shaped coconut crisp, a quenelle of pineapple and mango sorbet, mango coulis and a branch of rosemary.