Grilled Pineapple With Mango Mousse

1. Peel the mangoes and mash the flesh into a smooth mousse. Freeze for 5-8 minutes.

2. Peel the pineapple, and cut 8 slices. It is best to keep the core of the pineapple in place during grilling so that it does not fall apart, but this can easily be removed afterwards.

3. Cover each pineapple disc with honey, and place on the coolest part of the barbeque or grill.

5. Place a little mousse on each plate and top with a ring of grilled pineapple. Serve immediately.