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 BLUE CHEESE AND HONEY
Provided by Michael Chiarello : Food Network
Categories dessert
Time 22m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Have the oven broiler on or a grill heated to medium-high.
- Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center. Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).
- Melt the butter in a small skillet over medium heat and cook until it turns nut brown. Add the Toasted Spice Rub and salt. Remove the skillet from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them.
- Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes.
- While mangoes are grilling, cut the blue cheese into 1-inch pieces.
- Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up. Divide the cheese on top of the mango slices.
- Place under the broiler for 30 seconds to weep the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates.
- In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top. Serve warm.
- 1/4 cup fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon peppercorns
- 1 1/2 teaspoons red pepper flakes
- 1/4 cup pure California chili powder
- 2 tablespoons kosher salt
- 2 tablespoons ground cinnamon
- Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
- Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
- Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
- Yield: about 1 cup
CHEDDAR & CHUTNEY GRILLED CHEESE
Steps:
- Lay 6 slices of the bread on a cutting board and brush each slice generously with the butter. Turn the slices over and spread each one with 1 1/2 tablespoons of the chutney. Place 1/2 cup of the Cheddar evenly on each slice and place the remaining 6 slices of bread on top of each sandwich. Brush the tops generously with melted butter.
- Heat a panini press (see Cook's Note) and grill the sandwiches according to the directions for the machine, until the bread is nicely browned on both sides and the Cheddar is starting to melt.
- Place the sandwiches on a cutting board and cut each one in half diagonally. Serve hot.
GRILLED MANGO
Categories Fruit Side Low Fat Quick & Easy Mango Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 1
Steps:
- Standing mango upright, cut two lengthwise slices, each about 1/2 inch thick, from a broad side of mango pit. Cut remaining broad side and remaining mangoes in same manner. (There should be a total of 12 slices, 6 of them end pieces.) Discard pits and reserve any remaining mango for another use.
- Prepare grill.
- Working with end pieces only, score flesh in a cross-hatch pattern, being careful not to cut through skin, and grill, cut side down, on a well-oiled rack set 5 to 6 inches over glowing coals until golden brown, about 2 minutes. (Alternatively, mango may be grilled in a hot well-seasoned ridged grill pan over moderately high heat in same manner.) Transfer mango as grilled to a platter. When end pieces of mango are cool enough to handle, push from skin side to turn inside out. Grill remaining mango slices about 2 minutes on each side.
GRILLED CHEDDAR AND BACON WITH MANGO CHUTNEY
Categories Cheese Fruit Quick & Easy Cheddar Mango Meat Bacon Grill/Barbecue Gourmet
Yield Makes 4 sandwiches
Number Of Ingredients 5
Steps:
- Spread 1 side of each bread slice with butter. Turn over 4 slices and spread with chutney, then divide cheese and bacon among them. Top with remaining bread slices, buttered sides up.
- Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, 2 at a time, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total per batch.
GRILLED MANGOES AND CHEDDAR
Number Of Ingredients 8
Steps:
- 1. Preheat grill. On cutting board hold one mango on its side. Slide sharp knife next to seed along one side of mango. Repeat on other side of seed, resulting in two large pieces. Repeat with second mango. Remove peel from mango pieces.2. In small saucepan cook butter over medium heat, without stirring, for 3 minutes or until light brown. Remove from heat. Lightly sprinkle with sea salt and pepper. Pour over mango pieces. Toss until coated.3. Grill mango pieces on rack of grill directly over medium-high heat for 3 to 5 minutes or until nicely marked, turning once halfway through grilling. Remove mango from grill. Lengthwise cut each piece in half. Crosswise cut each piece into 1/4-inch -thick slices.4. Place one mango slice on each cracker. Place on baking sheet. Reserve remaining mango flices for garnish. Sprinkle mango-topped crackers with Cheddar cheese. Broil 4- to 5-inches from heat for 1 to 2 minutes or until cheese melts. Drizzle honey over cheese. Squeeze juice from one-half lime over top. Cut remaining limes into wedges.5. Arrange topped crackers, lime wedges and reserved mango slices on serving platter. Serve warm.
Nutrition Facts : Nutritional Facts Serves
SIMPLE GRILLED MANGOS
I have yet to try this myself, but I have enjoyed other fruits made this way so why not mangos! I think these would be nice in a salad, in salsa or just served as-is after a meal.
Provided by magpie diner
Categories Mango
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, water and ginger in a small saucepan and heat until the sugar is dissolved.
- Remove from the heat and let cool; when the syrup is completely cooled, remove and discard the ginger. While that cools you can cut up your mangos and melt the margarine/butter.
- Brush the mango slices with melted margarine/butter and grill until slightly charred (2-3 mnutes), turning once.
- Place the mangos in a bowl, add the syrup, cover and let cool.
- When ready to serve, cut the mango into bite-sized chunks or whatever size you need.
GRILLED CHICKEN-MANGO QUESADILLAS
Mango salsa and habanero-studded cheese put the sweet and the hot into these tasty grilled chicken quesadillas.
Provided by My Food and Family
Categories Peppers
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Pour dressing over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 15 min. to marinate.
- Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF).
- Cut chicken into thin strips. Top tortillas with salsa, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.
Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g
GRILLED MANGOES AND CHEDDAR
Yield 24 Hors d'oeuvre
Number Of Ingredients 7
Steps:
- Prepare grill for cooking. One at a time set each mango on its side on a cutting board, and cut the flesh away from either side of the large flat seed in the center. Place these 2 large pieces from each mango in a bowl (cut away the remaining flesh and reserve for another use). Melt the butter in a small skillet over moderate heat and cook, without stirring until it turns nut brown, 3 to 4 min. Add salt and pepper, and remove skillet from heat. Pour butter mixture over mangoes and toss to coat evenly. Grill the mango pieces, flat sides down, until nicely marked, 3 to 5 min. Cut each piece in half lengthwise and then crosswise into 1/4inch thick slices. Reserve 1/4 of the slices for garnish. Arrange mango on crackers on a baking sheet. Top with Cheddar cheese and place under broiler until cheese just begins to melt, about 1 to 2 min. Drizzle warm honey over the cheese. Squeeze juice of 1/2 lime over the top. Cut remaining limes into wedges and arrange them around the platter with the reserved mango slices. Serve warm.
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