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Recipe of the Month
Click here to return to the Recipe pageGrilled Mango With Spicy Rum Glaze and Vanilla Ice Cream
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 sliced into strips
- Nonstick cooking spray
- 1 pint vanilla ice cream
- 1/2 cup flaked coconut sweetened, lightly toasted
- 1/4 cup sliced almonds, lightly toasted
- 4 lime wedges (optional)
- Heat butter, pineapple juice, honey, chili powder and cayenne pepper in small saucepan over medium heat; bring to a boil. Reduce heat and simmer, stirring occasionally, over medium heat, until mixture begins to thicken slightly, about 10 minutes. Stir in rum; remove glaze from heat. Set aside to cool completely.
- Brush mango slices with some of the glaze and let stand 10 minutes. Spray nonstick ridged grill pan with nonstick spray and set over medium-high heat. Add mango slices and grill, turning occasionally, over medium-low heat, until browned and nicely marked, 3 to 5 minutes.
- Place two mango slices in each of 4 dessert bowls. Top each serving with 1 scoop ice cream, 2 tablespoons toasted coconut, and 1 tablespoon almonds; top with additional mango slices. Drizzle each with remaining glaze. Serve with lime wedges, if desired.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
