For Cinco de Mayo, these mango bowls are great as a dessert with a scoop of vanilla ice cream or lemon sorbet.
The recipe is from Urban Accents, which makes it with its Rio grande chili blend, an award winning chili seasoning that balances a smoky mesquite flavor with chili pepper, onion, garlic and bell pepper.
But mixed with the honey, it creates a spicy-sweet glaze.
Prep time is 10 minutes, cook time is 5 minutes.
RECIPE: GRILLED MANGO-CHILE-HONEY BOWLS (OR SLICES)
Ingredients For 4 Servings
Spicy grilled mango is easy to make. Photo courtesy Mango.org.
*Use plan chili powder or blend it with a bit of onion and garlic powders and dried bell pepper, as Urban Accents does.
1. PREHEAT the grill for medium heat. Make the glaze by combining the orange juice, honey and chili blend in small bowl, Mix well.
2. SLICE the mangoes by cutting the two large side portions from each side of the mango pit. Score each side in a crosshatch pattern, cutting down to, but not through, the skin.
3. PLACE the mango halves on the grill, cut side down, and cook for 2 minutes until light grill marks form on the fruit. Turn over and brush liberally with the glaze, trying to get glaze to drip down into the cut slits. Turn glazed mangoes over and grill for an additional 30 seconds; then remove from heat.
4. COOL the mangoes to room temperature; then turn them inside out by pushing them from the skin side. Serve resting on the skin as a tasty side dish or as a dessert with a scoop of vanilla ice cream.
You can stretch the recipe to 6 servings by slicing up the grilled mango halves.
Comments are closed.