Grilled mango with strawberry-ginger dip

Mango's cut from top to bottom in 2 slices. Cut flesh in length 3 times and in width 4 times up to peel. For dip strawberries above bowl, rub through sieve. Serve with powdered sugar, ginger and lime juice. Store the mango and strawberry tip in a refrigerator until use.

Arrange mangos with a cutting edge on a griddle over a warm fire and lightly brown in 8 to 10 minutes. Place the mangos halves on the plate and allow to cool slightly. Press on the husk of mango halves so that flesh comes out. Cut pieces of mango from peel and dip them in strawberry dip.