Grilled Mangoes With Herbs Recipes

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.

Steps:

• Have the oven broiler on or a grill heated to medium-high.
• Peel the mangoes with a paring knife. One at a time, set each mango on its side on a cutting board and cut the flesh away from the large flat seed in the center. Place the largest 2 pieces from each mango in a medium bowl (set the rest of the flesh aside for another use).
• Melt the butter in a small skillet over medium heat and cook until it turns nut brown. Add the Toasted Spice Rub and salt. Remove the skillet from the heat. Pour or brush the butter mixture over the mangoes and toss well to coat them.
• Grill the mango slices (only on the flat, cut side) over medium-high heat until nicely marked, 3 to 5 minutes.
• While mangoes are grilling, cut the blue cheese into 1-inch pieces.
• Remove the mango slices from the grill and spread them on a baking sheet, with the grilled sides facing up. Divide the cheese on top of the mango slices.
• Place under the broiler for 30 seconds to weep the cheese (optional step). Be careful not to get the mango too hot. Arrange on a platter or individual plates.
• In a heat-proof bowl, warm the honey briefly in the microwave and drizzle over the top. Serve warm.
• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 1/2 teaspoons red pepper flakes
• 1/4 cup pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
• Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Taste your chili powder and, if spicy and hot, cut back the amount. California chiles are almost sweet, not hot.
• Yield: about 1 cup

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.

Steps:

• Combine sugar, water, and ginger in a small pot and cook until the sugar is dissolved.
• Remove and let cool; when the syrup is completely cooled, remove and discard the ginger.
• Brush the mango slices with melted butter and grill until slightly charred (2-3 minutes), turning once.
• Place the mangoes in a bowl, add the syrup, cover and let cool.
• When ready to serve, break the mango into bite-sized chunks; garnish with mint sprigs if desired.

Steps:

• Peel mangoes, cut along flat side of seed into 2 pieces, Set aside.
• Grill mangoes on greased grill over glowing coals, 2 to 3 minutes per side (please do not neglect to grease the grill with oil, or the fruit will stick).
• Remove to platter and sprinkle with lime juice, chili powder and salt.
• Serve at room temperature.