GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER
Go to Mexico and you will find vendors, either with carts in the city or baskets on the beaches, selling cups of fresh fruit and vegetables served up with a squeeze of lime, a sprinkling of salt and a dash of chile powder. The combination may seem odd at first to the North American palate but the combination of sweet, sour, salty and spicy flavors is addictive. Grilling the mango intensifies its natural honeyed sweetness, adding another dimension to an already simple but powerful play of flavors.
Provided by Bobby Flay
Categories side-dish
Time 7m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the grill to medium for direct grilling. Slice the mangoes in 2 pieces from the pit. Score the flesh of the mangoes in a diamond pattern, taking care not to cut into the skin. Pop the flesh by holding the skin side and pushing up. Brush the flesh with the oil and grill, cut-side down, until slightly charred, about 1 minute.
- Transfer the mangoes to a platter and immediately drizzle with the lime juice and sprinkle with the salt, chile powder and lime zest. Garnish with cilantro leaves if desired.
GRILLED MANGOES WITH GINGER
Make and share this Grilled Mangoes With Ginger recipe from Food.com.
Provided by ChrisMc
Categories Fruit
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water, and ginger in a small pot and cook until the sugar is dissolved.
- Remove and let cool; when the syrup is completely cooled, remove and discard the ginger.
- Brush the mango slices with melted butter and grill until slightly charred (2-3 minutes), turning once.
- Place the mangoes in a bowl, add the syrup, cover and let cool.
- When ready to serve, break the mango into bite-sized chunks; garnish with mint sprigs if desired.
GRILLED CURRIED MANGOES WITH GINGER ICE MILK
Provided by Nick Malgieri
Categories Dessert Vegetarian Low/No Sugar Coconut Mango Grill Grill/Barbecue Healthy Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- 1 Preheat an outdoor grill or stovetop grill pan to medium-high.
- 2 To cut the mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for a fruit salad or another use.
- 3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.
- 4 Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.
- 5 Grill the mango halves for a minute on each side, using a large spatula to turn them. Remove them to the jelly-roll pan.
- 6 Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.
- 7 Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to the pan again.
- 8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
- Serving
- Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.
- Storage
- Cover and refrigerate any leftover mango halves if you are not using all 8. They are also good cold.
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