(4 servings)
Heat the grill. Brush with olive oil and put the mangoes cut into large pieces to roast them. Once the lines are well marked, flip to brown on both sides.
While the mangoes are browning, wash the coriander leaves and cut the chili peppers into very thin slices.
Once the mangoes are well browned, put in a plate or dish, spread chili pepper, coriander leaves, strawberries and blueberries on top.
To finish, add sour cream, salt, pepper and olive oil to taste. Serve.
