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.
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 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.
TROPICAL SALSA WITH GRILLED MANGO
I'm proud of this creation! Delicious, exciting salsa that is a perfect compliment to grilled chicken, grilled or broiled fish, and grilled pork.
Provided by UNCLEBEN1980
Categories Appetizers and Snacks Fruit
Time 28m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat.
- Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks.
- Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.
Nutrition Facts : Calories 50.1 calories, Carbohydrate 9.5 g, Fat 1.7 g, Fiber 1.2 g, Protein 0.4 g, SaturatedFat 0.3 g, Sodium 195.2 mg, Sugar 7.2 g
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