Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

  • Yield 4 servings

grilled mango
National Mango Board

Ingredients

4 tablespoons unsalted butter
2 tablespoons unsweetened pineapple juice
1 1/2 tablespoons honey
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 tablespoons dark rum
2 firm mangos, peeled, pitted and cut into strips
1 pint vanilla ice cream
1/2 cup flaked coconut sweetened, lightly toasted
1/4 cup sliced almonds, lightly toasted
4 lime wedges

Instructions

  1. Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce the heat and simmer, stirring occasionally, over medium heat, until the mixturebegins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely.
  2. Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick ridged grill pan with nonstick spray and set overmedium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 to 5 minutes.
  3. Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons of the toasted coconut, and 1 tablespoon of the almonds; top with additional mango slices. Drizzle each with the remaining glaze. Serve with the lime wedges.

Recipe by Ingrid Hoffmann, courtesy of the National Mango Board

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