GRILLED MANGO
These easy 10 minute grilled mangoes taste incredible and make a delicious dessert, side dish, salad, or salsa. Healthy, simple to make, and can be used in so many ways.
Provided by Kristen McCaffrey
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat grill to medium high heat.
- Cut the cheeks off of the mango. Brush with oil and honey, if needed.
- Place mangos on the center of the grill, flesh side down. Grill for 1-2 minutes, then rotate the mangos 90 degrees and grill for 1-2 more minutes.
- Top with yogurt, ice cream, or frozen yogurt. Drizzle with honey. Consider topping with fresh lime juice, pistachios, or a sprinkle of chili powder.
Nutrition Facts : ServingSize 1/2 mango, Calories 26 cal, Carbohydrate 4 g, Fat 1 g, Protein 0 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 0 mg, Sugar 4 g
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 CHEDDAR CHEESE SANDWICH
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat. Mix the butter, mayo and smoked paprika in a small bowl until well combined. Sprinkle with salt and pepper.
- Lightly butter one side of each of the bread slices with the mayo mixture. Add the cream cheese to the remaining mayo mixture and mix well to combine. Spread some of the cream cheese mixture on the other side of each of the bread slices.
- Distribute the Cheddar on the cream cheese-side of 4 of the bread slices. Place the remaining 4 bread slices on top. Place the sandwiches in the skillet and cook until golden on the bottom, about 3 minutes. Flip the sandwiches and place a heavy-bottomed skillet on top of the sandwiches and cook until golden brown and the cheese is melted, about 4 minutes.
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 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.
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 CHICKEN, MANGO & BLUE CHEESE TORTILLAS
Here's a fantastic outdoor appetizer to kick-start your summer get-togethers. We double or triple the ingredients when we host parties. -Josee Lanzi, New Port Richey, Florida
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with blackened seasoning. On a lightly oiled rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Meanwhile, in a small bowl, mix yogurt, lime zest, lime juice, salt and pepper. Cool chicken slightly; finely chop and transfer to a small bowl. Stir in mango and onion., Grill tortillas, uncovered, over medium heat 2-3 minutes or until puffed. Turn; top with chicken mixture and blue cheese. Grill, covered, 2-3 minutes longer or until bottoms of tortillas are lightly browned. Drizzle with yogurt mixture; sprinkle with cilantro. Cut each tortilla into 4 wedges.
Nutrition Facts : Calories 85 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 165mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
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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