Grilled Mango With Spicy Rum Glaze And Vanilla Ice Cream
Grilled Mango With Spicy Rum Glaze And Vanilla Ice Cream
Make this simple dessert recipe using sweet grilled mangoes with a spicy glaze made of rum, chili powder and pineapple juice. Cool off the spiciness with a few scoops of ice cream on the side.Recipe courtesy of The National Mango Board
Prep Time
15
minutes
Cook Time
20
minutes
Servings
4
Total time: 35 minutes
Ingredients
- 4 tablespoon unsalted butter
- 2 tablespoon unsweetened pineapple juice
- 1/2 tablespoon honey
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 2 tablespoon dark rum
- 2 firm mangoes, 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
Directions
- Heat the butter, pineapple juice, honey, chili powder and cayenne pepper in a 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.