For the mint sugar, combine sugar and mint in a processor. Process until well combined. Spoon into a jar and refrigerate until ready to serve
Cut the cheeks from the mango stone. Score the flesh. Place scored side up onto a tray. Combine the rum and lime in a jug. Spoon 1 tablespoon rum mixture over each scored mango cheek, allowing to drizzle between cut mango. Sprinkle 2 teaspoons sugar over each mango cheek.
Preheat a barbecue plate on high heat. Cut a sheet of baking paper to fit the barbecue plate and place onto the hot barbecue plate. Place mango cheeks cut side down, onto the paper. Barbecue for 4-5 minutes until caramelized. Sprinkle with mint sugar and serve with scoops mint ice cream.
The barbecue stays hot and mangoes don’t stew its best not to overcrowd the barbecue plate, so you may need to cook in 2-3 batches depending on the size of your barbecue.
These mojito mango cheeks are delicious served at room temperature or chilled.
For a child friendly option, replace the rum with coconut milk or coconut water and lime with orange juice.