Grilled Mangoes With Herbs Recipes

GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER

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 MANGO

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.

GRILLED MANGOES WITH BLUE CHEESE AND HONEY

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

GRILLED MANGO

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.