Chiliandlimegrilledmangoes Recipes
GRILLED MANGO WITH LIME, SALT AND ANCHO POWDER
Go to Mexico and you will find vendors, either with carts in the city or baskets on the beaches, selling cups of fresh fruit and vegetables served up with a squeeze of lime, a sprinkling of salt and a dash of chile powder. The combination may seem odd at first to the North American palate but the combination of sweet, sour, salty and spicy flavors is addictive. Grilling the mango intensifies its natural honeyed sweetness, adding another dimension to an already simple but powerful play of flavors.
Provided by Bobby Flay
Categories side-dish
Time 7m
Yield 4 servings
Number Of Ingredients 7
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.
CHILI AND LIME GRILLED MANGOES
This is a recipe I found years ago in the LA times...It's really good with a heavy BBQ meal...refreshing and low fat... Adopted 8/2006.
Provided by Ducky
Categories Mango
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
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.
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