Name: Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 tablespoon unsalted butter; 2 tablespoon unsweetened pineapple juice; 1 1/2 tablespoon honey; 1/2 teaspoon chili powder; 1/2 teaspoon cayenne pepper; 2 tablespoon 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

Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

Cool off with this summer treat from Ingrid Hoffmann

Grilled Mango with Spicy Rum Glaze and Vanilla Ice Cream

Prep Time 15

Cook Time 20

Total Time 35

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Servings

Ingredients

4 tablespoon unsalted butter
2 tablespoon unsweetened pineapple juice
1 1/2 tablespoon honey
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
2 tablespoon 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

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 mixture begins to thicken slightly, about 10 minutes. Stir in the rum; remove the glaze from the heat. Set aside to cool completely.
Brush the slices with some of the glaze and let stand 10 minutes. Spray a nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add the mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 – 5 minutes.
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.
Source:
National Mango Board